Round Eye Roast - by andrew gruel
I have been on a mission to apply a general cooking technique (reverse heat + mid-cook marinade) to various underutilized, less expensive cuts of meat. This is an easy strategy when we are talking about fatty-rich cuts of meat (hanger, skirt, chuck steaks, flat-iron), that respond well to various cooking methods, but what about lean, typically chewy cuts of meat? Enter the Round Eye Roast. First a bit about this cut.
Here are some key points about round-eye steak:
1. Characteristics: Round eye steak is typically a boneless and lean cut, which means it has less fat marbling compared to other cuts. It has a mild flavor and a slightly chewy texture if cooked improperly however due to the use of the muscle, it’s a clean beefy flavor.
2. Pre-Salting and Marinating: Dry-brining the Round Eye is essential. I salt the steak at least 2 hours before cooking, but you can pre-salt for up to a day for full penetration and breakdown. Marinating round-eye steak can help to enhance its tenderness and flavor. You can use a variety of marinades depending on your taste preferences, such as citrus-based marinades, teriyaki, or herb-infused ones. It is recommended to marinate the steak for at least 30 minutes to a few hours, depending on the thickness of the cut. In this case, I like to slow-cook the steak, and then rub the marinade on the steak before cooking it over a grill or high heat.
3. Seasoning: When it comes to seasoning round-eye steak, you can be as creative as you like. Common seasonings include salt, pepper, garlic powder, onion powder, mushroom powder or your favorite steak seasoning blend. Consider experimenting with different herbs and spices to find your perfect flavor combination.
4. Serving suggestions: Round-eye steak can be enjoyed in various dishes. You can slice it thin for stir-fries, fajitas, or sandwiches. Alternatively, you can cook it whole and slice it against the grain for a tender and juicy steak experience as done here. Pair it with peppery greens tossed in a simple vinaigrette.
Remember, the key to enjoying round-eye steak is to cook it properly to ensure tenderness. It is also important to not overcook it, as it may become tough. Aim for medium-rare to medium doneness for the best results.
My Recipe:
Salt the steak ahead of time (at minimum 2 hours in advance).
Rub the steak with a citrus herb crust. Recipe below.
Slow roast at 300F for 25 minutes.
When you pull the roast, rub it with your favorite marinade.
Finish on the grill or in a hot pan, browning all around. If you don’t have a grill, just blast the oven to 500F. Cook the roast to 125F and pull.
Allow to rest for 15 minutes before thinly slicing.
Herb Rub: 1 tablespoon fresh thyme chopped, 1 tablespoon fresh basil chopped, 1 tablespoon chopped chives, 1 teaspoon minced garlic, 1 tablespoon fresh oregano chopped, 1 tablespoon dijon mustard, 1 lemon juiced and zested
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