Grilling Eye of Round: How to Cook the Perfect Steak [with Stats and Tips]

What is Eye of Round on the Grill?

Eye of round on the grill is a beef roast that is lean and full-flavored. It’s an economical cut obtained from inside the rear leg, which can be tough if not cooked properly.

To make it tender and juicy on the grill, marinate it or rub with spices before cooking in high heat until medium-rare to medium doneness. Rest for a few minutes before slicing against the grain.

Step-by-Step Guide: How to Grill Eye of Round for a Mouth-Watering Meal

Grilling is an art, and in order to achieve mouth-watering flavors and perfect textures, it takes some skill and knowledge. One cut of meat that can be challenging to grill but absolutely delicious when done right is the Eye of Round.

If you’re unfamiliar with the cut, Eye of Round is a leaner muscle from the hind leg of cattle. It’s a less expensive option than other cuts like filet mignon or ribeye, but don’t let that fool you – when properly seasoned and grilled, it can be just as satisfying.

Ready to learn how to master this cut on your own grill? Here’s our step-by-step guide for grilling Eye of Round:

1. Choose Your Cut

When selecting your eye round roast at the butcher shop or grocery store, look for one that has decent marbling (a little bit of fat streaked throughout). This will add flavor while keeping things tender and juicy on the inside.

2. Season Generously

Before throwing anything onto your hot grill surface make sure that each portion was generously coated with a dry rub consisting mainly salt blended with pepper paprika cumin garlic powder onion powder dried thyme rosemary oregano red chili flakes turmeric amongst others . Allow them time to marinate in all those wonderful spices before they hit flames.

3. Preheat Grill To Medium-High Heat

Preheating your gas or charcoal grill over medium-high heat ensures maximum tenderness without sacrificing too much moisture escape during cooking process .More drip pan are required under beef roasts which reduces flare-ups too!

4. Sear The Meat On Both Sides

Once you have preheated your grill now do not forget Step 4! Quick brush grates with oil (if needed) before placing steaks/seared meat down directly on top Of these fiery bars until golden & crispy then turn carefully around using tongs From here leave there sear through provided an internal temperature of 140°F has acquired and enough Edible sears form.

5. Grill Until Desired Temperature

Once you have achieved the desired amount of culinary caramalisation using Step Four, turn down heat to a medium-low flame. Continue grilling on both sides until it reaches an internal temperature of between 145-160°F . Make sure that meat is not under cooked as this could lead to salmonella and other contamination risks especially with ground beef .

6. Let The Meat Rest & Cut Against The Grain

Give your eye round roast as well any cut from during its final resting period after removing from the grill about fifteen minute before carving up; then slice it in thin pieces against grain for optimal tenderness!

By following these six steps for properly cooking Eye of Round, you’re guaranteed to achieve maximum flavor, juicy tenderness, and overall satisfaction – without breaking the bank! So next time you’re looking to add some variety in your grilling menu give this cut a shot!

Eye of Round on the Grill FAQ: Everything You Need to Know Before Cooking

Are you looking for a delicious and flavorful cut of meat to cook on your grill? Look no further than the eye of round! Not only is this cut affordable, but it’s also lean and easy to cook. Before you dive in to cooking with this tasty ingredient, here are some frequently asked questions and tips that can help ensure a successful grilling experience every time!

What is Eye of Round?

The eye of round comes from the rear leg or “round” portion of the cow. It’s a very lean cut with minimal fat marbling which makes it not quite as tender compared to other cuts like sirloin, ribeye or filet mignon.

Why Grill an Eye of Round?

Grilling eye of round provides great flavor while still keeping things healthy by being relatively low in fat. Grill marks add texture and visual appeal to its already long list of benefits. Plus, making this savory dish outdoors gives you another excuse for firing up your grill!

How Should You Prepare Your Eye Of Round For Grilling?

Before getting started with grilling make sure the steak has reached room temperature by letting it sit out for about an hour prior to seasoning/grilling.

Next pat dry both sides using paper towels ensuring there is no moisture remaining before any rubs/marinades/seasonings are applied onto it.

Keep one thing in mind: don’t over season! Too many spices will take away from natural flavors found in beef so be careful when dousing it down. A simple salt-and-pepper mix should suffice if wanting something less complicated.

How Long Do I Need To Cook An Eye Of Round On The Grill?

Depending on thickness envisioned (about 1 inch thick) – preheat your grill to medium high heat (approx 400-450°F). Immediately put one side down facing directly at these temperatures maintaining checking up after approximately five minutes, then flip onto other side allowing same process again; continue until internal temperatures reach 125°F. Pull off the grill and let rest for about five minutes to allow juices to settle.

For higher internal temperature, increase cook time in similar increments but monitor closely to prevent overcooking/loss of flavor they’re known for possessing not just visually appealing meat!

Should I Marinate My Eye Of Round Before Grilling?

Many prefer marinating their eye-of-round before throwing it onto the grill! A simple mixture with olive oil, balsamic vinegar, herbs like rosemary or thyme works great when combined with salt and pepper. This ensures added flavor highlights unlike using a dry rub approach that only seasons surfaces of meat while marinades soak deep delivering flavors at each juncture rather than solely on top layering appearing prime rib-like.

What Can You Serve with Eye of Round Steaks?

Any side would find suitable pairings; you can’t go wrong pairing it with classic mac ‘n’ cheese or even better cheesy potato casserole really brings out an exceptional experience.

In summary, grilling an eye of round steak is easy if you follow these basic tips: keep things simple by not overpowering natural beef flavours by seasoning lightly (salt-and-pepper), sear both sides specifically paying attention until reaching desired internal temp allowing juicy results once removing off heat sourcem don’t forget your favorite sides and enjoy all potential this cut provides – happy grilling.

Top 5 Tips for Grilling Perfect Eye of Round Steaks

Grilling is an art form that requires skill, precision and the right ingredients to pull off a perfect dish. One of the most beloved grilling staples around the world has to be eye of round steaks. This cut delivers optimal flavour and texture when grilled right.

Eye of round steak, also known as London broil or top round steak, comes from the lean portion at the rear end of a cow’s thigh muscle group. It may not have much fat on it like other cuts, but with these tips you can enjoy tender juicy deliciousness:

1) Marinate your Eye Of Round Steaks

Marinating your eye of round steaks beforehand is essential for enhancing its natural flavours and textures. A marinade tenderizes tough meat by breaking down connective tissues and enriching their taste profile. You’ll want to use acidic components such as vinegar, lime juice or wine along with herbs (fresh rosemary), spices (garlic powder) and oils(olive oil). Add salt too if needed in moderation especially because olive liquids already add some sodium.

2) Preheat Your Grill

You do not want your thick cut-eye-of-round-steaks coming into contact with cold metal grill bars that take ages to heat up- this will result in uneven cooking where certain portions get more ‘grill time’ than others leading to dry rubbery bits. Before grilling eye-of-round-steak preheat the grill until it reaches high temperatures- between 450°F-500°F.

3) Sear The Steak On High Heat

The objective here is searing both sides fast over very high direct heat using tongs so they don’t lose juices poking them directly with forks’. Aim for one-two minutes per side at first before settling for medium/low indirect heat third quarter through cooking depending on thickness size – about 6-8 minutes total duration only!

4) Use A Meat Thermometer To Monitor Internal Temperature

It is super important to cook your eye of round steaks till they reach the right internal temperature. Inserting a meat thermometer ensures you get accurate readings, hence avoiding overcooking- which results in tough dry steaks. Aim for 130°F for medium doneness—about five degrees below recommended temperatures as they continue cooking even after removing from heat.

5) Let Eye Of Round Steak Rest Before Serving

This might seem counterproductive however letting your eye-of-round gain extra rest time – up to 10 minutes before carving boosts its wear-down flexibility that wants less toughness-feel when cutting into it (no rubbery bits). The juices redistribute while resting preventing them pouring out and making the steak drier, gifting one excellent slices having been tenderized running through meat fibres.

In conclusion, by following these simple steps: Marinate beforehand; Preheat Your Grill; Sear each side, monitor using a Meat Thermometer; then let Eye Of Round Steak rest before serving-you’re now fully equipped with pro techniques requiring minimal effort but producing optimal delicious results every time!

Mastering the Art of Grilling Eye of Round: Techniques and Tricks to Try Out

When it comes to grilling meat, there are few cuts as challenging and exciting to cook as the Eye of Round. This often-overlooked beef roast cut can be tough if not properly prepared, but once you’ve learned the right techniques and tricks for cooking this meat to perfection, it can become a go-to choice for impressing friends and family at your next backyard barbecue.

Whether you’re looking to create delicious thinly sliced roast beef sandwiches or simply seeking an out-of-the-box option for your summer cookout menu line-up, mastering the art of grilling eye of round takes some practice – but with these tips in your tool belt, you’ll surely become a pro in no time!

Choosing Your Cut

Before getting into the nitty-gritty details on how to prepare Eye of Round on the grill, let’s start by discussing what makes this particular cut so unique.

Eye of Round is taken from where exactly that name suggests – nearsighted beneath the cow’s hindquarters. It’s known for having low fat content and being leaner than most other beef cuts. Because of its lower density, EOR has a reputation for being difficult to tenderize without proper preparation beforehand.

When selecting an Eye of Round roast or steak at your local butcher shop or grocery store (which we always recommend supporting), look for lighter colored meats with visible marbling throughout—this indicates more connective tissue which will help lock in flavor when cooked correctly. Alternatively, avoid buying darker reddish-colored roasts—they tend to have less intramuscular fat and might end up tasting too chewy later on during cooking.

Preparing Your Meat

After choosing your fresh Washington State raised Eye Of Roud from WILD TYPE RANCH (a personal favorite) bring it home! Once cleaned up—that means removing any excess skin or clumps between fibers—you should give some thought regarding using marinade overnight.

If going down that route ensure starting all day long, you have enough time to let your Eye of Round chill and break down those tough fibers overnight. Apply the marinade evenly across the meat with a brush or use a large resealable plastic bag – ensuring that all sides are covered well.

A simple marinade recipe might include:

– 3/4 Cup Extra-Virgin Olive Oil
– 1/2 Cup Soy Sauce
– 1 Fresh Lemon, Juiced
(opt for adding some Beer too if you want!)

Alternatively skip this part and make an herb rub! Using rosemary is one popular option. The dried herbs can be mixed salt & pepper to add flavor up in there as well. Patting these herbs onto all parts of the cut before cooking will also help maximize moisture retention during grilling – given that it’s not saturated by salty coatings over again!

Grill Time

When getting ready to cook, preheat your grill until desired temperature is reached —somewhere between medium-high heat around (400°F) should work perfectly here!

Then shake off any excess marinade from beef prior placed on grate using tongs—a paper towel might come in handy for absorbing extra oils/sauces—then place roast directly over heat while lid’s open throughout.

Pay close attention when cooking Eye Of Round since they get dry quickly being less fatty compared sirloin or ribeye steak – it usually takes anywhere from eight minutes per side depending upon thickness (aimed firm touch entails doneness).

Keep Steaming It Up

Some folks like placing small metal cups filled with water underneath their eyes-round meats when grilling—which aids keeping in steam created inside helping keep things hydrated without overly-drying out what typically causes tougher chewy steaks.

This sizzle cup technique is definitely worth trying if closing lid midway through most likely won’t lead too much smoke build-up although recommend opening just places them under last phase instead really causing distortion further good result.

Rounding it up

Now that you’ve learned the trade secrets to perfecting Eye of Round, it’s time to get out on your grill and put them into practice! Remember starting with a high-quality cut always leads more flavorful juicy meals like here at WILD TYPE RANCH. By following our tips, techniques & tricks for preparing, marinating, cooking over medium-high heat while minding steam cups timing during grilling process – you’re officially a pro at serving mouth-watering dishes even from typically tougher cuts – well done.

So what are you waiting for? Add some variety to your summer menu line-up this year by trying out eye of round—your taste buds (and meat-loving guests) will thank you for it!

How to Marinate and Grill Eye of Round Like a Pro Chef

If you’re a meat lover, then you know that marinating and grilling is an art. It’s not just about throwing any piece of meat on the grill, but it’s also about quality and flavor.

Eye of round steak can be one of the trickiest pieces of beef to get right, especially when cooking on an open flame. But with some easy tips and tricks – plus a little patience – anyone can have perfectly grilled eye of round like a pro.

Here are five essential steps for marinating and grilling your eye of round:

1. Identify your cut

First things first: make sure you’ve got the right kind of steak! Eye-round steak comes from the back leg muscle area nearest to the rump. This section holds leaner cuts tougher than other parts, so proper preparation will help soften its texture.

2. Tenderize via marinade

The next critical step in preparing your eye-round cut for grilling is properly tenderizing it through marination. The longer time spent soaking in flavorsome juices pierces fine openings between muscle fibers in the meat structure which helps break down collagen protein within while adding taste too!

You can use wet or dry marinades- both serving different purposes for taste improvement upon cooking outcome respectively- depending on preference; wet marinades soak directly into exuding moisture during prepping whilst aided by salt-based variants where needed as natural flavor enhancers)-

For our purpose here we’d recommend wet varieties with flavorful undertones such as vinegar-base combos (pineapple juice + olive oil) acidic counterparts dissolving connective tissue among others;

While selection should be based per recipe requirement always remember certain meats integrate better within various types due to particularities associated therewith e.g chicken tenders thrive well under buttermilk-based concoctions resulting in usage fragrant herb sprigs instead garlic cloves adding depth profile subsequent meals cooked incorporates ingredients used at earlier stage.

3. Ensure suitable heat management

EoR is a dense cut of meat; thus, high temperatures pose more significant shrivel-up risks as readily lose moisture which compounds toughness on palate while putting heat leads to undecipherable textures distinct. Therefore slow and low technique can help release full flavor without compromising tenderness.

Be sure to use indirect grilling method for best results- set grill at medium temperature level then place meat over side not exposed directly to flame giving room searing desired flavors incorporate right before serving;
Achieving that leathery exterior desirable with such cuts requires exposing both sides direct flames swiftly flipping each time until final internal temps reached.

4. Preheat your Grill

Regardless of chosen cooking styles ensuring proper gauge control will ensure evenly cooked beef holding water lost and improving tenderness throughout entire dining experience whereby taking advance measures necessary longer duration spent getting fire ready result in perfectly grilled mouth watering meals offerings you’re looking forward enjoying guests.

Have charcoal briquettes arranged according manufacturer recommendation or levels first ignited using lighter fluids least thirty minutes leads achieving optimal results from start till end meal servings even when pre-existing standards followed strictly.
To match recommended heats per recipe requirements keep an eye thermometer checking expected end-points every few moments adjusting where needed serve uniqueness consistency within taste profiles produced.

5. Rest Grilled Eye-Round Cut Before Serving

This last tip is particularly important because excessively cut steak lead juices staining cutting board instead capturing therapeutic minerals within muscle fibers preventing loss much desired during this stage-

Allowing instance up 15 -20 mins resting period which helps locked-in come bursting forward once enjoyed by hungry crowds after the grill has cooled down some bit unless favor prompt approach harder-chew meats alternative timing preferences available.

In conclusion, Marinating and grilling eye round like a pro isn’t rocket science but carefully planned process aimed optimally bringing out savory delights offered by well-executed juicy tenderized steaks perfect for any day backyard gathering or intimate dinner party. Take essential recommendations highlighted above into consideration when preparing your next EoR meal; and chef up a tasty storm. Bon appétit!

From BBQs to Dinner Parties: Impress Your Guests with Deliciously Grilled Eye of Round

Everyone loves a good BBQ, and if you’re looking to impress your guests at your next dinner party with some deliciously grilled meat, then the Eye of Round is an excellent choice.

Often overlooked for more popular cuts such as sirloin or ribeye, this lean cut comes from the rear end of the cow and provides a budget-friendly option that doesn’t sacrifice on flavor. Its dense texture can make it difficult to cook properly but when done right, it’s guaranteed to be succulent and juicy every time.

Here are some tips for grilling the perfect eye of round:

1. Marinating: Marinades work wonders in enhancing the flavor of any meat dish. A classic marinade consists of olive oil, crushed garlic, salt/pepper and handfuls of fresh herbs like thyme or rosemary rubbed over either side prior to cooking.

2. Room temperature: Take your steak out of fridge 30 minutes before grilling so that it reaches room temperature quickly. If cooked directly onto heat while cold will result in unevenly cooked meat – outside well-done & inside rare.

3. Direct heat vs Indirect Heat: As always keep two zones (direct & one indirectly heated area). Don’t place steak directly upon flame instead put over indirect fire zone once half-cooked move them above direct fire or propane flames until fully charred golden brown on exterior all way around – depending on how you prefer your steaks cooked internally!

4. Time At Grill Top: Cook uncovered turning continuously for roughly 10-12+ minutes per inch thick slab reaching internal temperature no less than 135℉ before resting w/foil tented covering approximately same amount time @grill top separated by another inverted sheet pan width wise beneath underneath initial first position meant achieve high quality result final plating foods prepared utilizing perfectly skills brought forth through hard earned expertise culinary arts enjoyed by discriminating palates everywhere!

5 Resting Before Serving: Once cooked, let the steak rest for about 5 minutes to allow for the juices to redistribute and settle. This will ensure that your guests are greeted with a tender and juicy cut of meat every time.

By following these simple steps, you’ll be well on your way to grilling an impressive Eye of Round dish that’s sure to wow your dinner party guests or feed hungry family members at backyard barbeques. With its budget-friendliness amidst innumerable benefits such as rich flavours & versatility even die-hard steak enthusiasts can’t deny this classic choice!

Table with Useful Data:

Grill Temperature (°F) Cook Time (minutes per side) Internal temperature (°F) Doneness
500-550 3-5 130-135 Rare
450-500 6-8 135-140 Medium Rare
400-450 8-10 140-145 Medium
350-400 10-12 145-150 Medium Well
300-350 12-15 150-155 Well Done

Information from an Expert:

As an expert in grilling and meat preparation, I highly recommend cooking eye of round on the grill. This lean cut of beef can be tough if not cooked properly, but grilling it with a high heat for a short amount of time can result in a delicious and tender dish. To achieve this, marinate the steak beforehand with acidic ingredients such as lemon juice or vinegar to help break down the connective tissue. Place it on the grill at 450-500°F for about 10 minutes per side before letting it rest for at least 5 minutes before slicing against the grain. Follow these steps and you’ll have a perfect eye of round that is both flavorful and juicy!

Historical fact:

The tradition of grilling eye of round steak dates back to the early 1800s when cowboys in the American West would cook tough cuts of meat, including eye of round, over an open flame on long cattle drives.

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