HOW SHOULD I BAKE OR BROIL AN EYE OF ROUND?!


Question: HOW SHOULD I BAKE OR BROIL AN EYE OF ROUND!?
I SEASONED 6 PIECES OF AN EYE OF ROUND STEAK TOTALING 2 1/2 POUNDS WITH MCCORMICK'S MONTREAL STEAK SEASONING AND LET IT MARINATE OVER NIGHT IN LIME JUICE!.

I WOULD NOW LIKE TO KNOW HOW I SHOUKD COOK IT TO GET IN TENDER AND MEDIUM WELL!. PLEASE HELP!Www@FoodAQ@Com


Answers:
The lime juice will help to break down the meat for tenderness!.!.!.but this is generally a less tender cut!. I would pan saute (just 4 minutes on each side for medium) with a small amount of butter & olive oil in a very hot pan if you want to serve like a traditional steak!. You could also slice very thin (against the grain) and saute quickly as in a stir fry, or traditional beef tips!. This allows the meat to retain maximum juiciness!.

As a generally rule, though I would braise these so that they are fall-apart tender!. To braise brown the steaks in small amount of olive oil & butter in heavy pan!. Add small amount of stock!. Bring to a boil; reduce heat to low!. Cover tightly and simmer gently over low heat on top of range or in 325oF oven (steaks 3/4 to 1 inch thick, 1-1/4 to 1-3/4 hours) (steaks 1-1/2 inches thick, 1-3/4 to 2-1/2 hours or until fork-tender)!.Www@FoodAQ@Com

Broil for about 4 minutes a side, then test to see if it's done enough for you!. If not - just go minute to minute til you reach the desired level of donenessWww@FoodAQ@Com

Eye round is usually beast moist roasted or braised!. But in steaks, marinated!.!.!.I guess you could broil or grill them!. Never heard of lime or lemon juice on steaks, though, chicken, pork!.!.!.yes!.Www@FoodAQ@Com





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