The Basics: Eye Of Round Steaks

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Cooking Essentials 

The Technique

Eye Of Round Steaks 

Eye Of Round Steaks are cut from Eye Of Round Beef Roasts which are taken from the round portion of the cow, more specifically from the rear leg just above the shank. It is a relatively economical cut known to be lean & have good beef flavor. Eye Of Round Steaks are boneless pieces of meat that are ideal for grilling & cast iron stove top cooking methods. They take dry rubs & marinades well so seasoning them is effortless. Eye Of Round Steaks feature sound nutritional value with just over 3 grams of fat & 25 grams of protein per serving with approximately 130 calories. Eye Of Round Steaks pair beautifully with a wide range of summer side dishes from Bourbon-Mustard Roasted Potato Salad, Spinach & Bacon Salad With Vidalia Onions & Lemon-Thyme Succotash Salad to Fried Corn With Bacon. Learn how to cook & use Eye Of Round Steaks in your very own kitchen.

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How To Use & Cook Eye Of Round Steaks

Eye Of Round Steaks are a mid-range priced beef cut that may be enjoyed alone or featured in sandwiches. Eye Of Round Steaks pair beautifully with seasonal vegetables such as fried okra or fried green tomatoes & indulgent side dishes including macaroni & cheese. When choosing Eye Of Round Steaks, look for an even thickness of the cut so it cooks consistently. Well sharpened knives should also be considered when preparing & serving steaks. Look to The Basics: How To Sharpen Knives for valuable information regarding the topic & invest in a set of steak knives to make serving effortless.

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Sprinkle 1 1/2 pounds Eye Of Round Steaks {1/2-inch thick}, approximately three, with 3/4 teaspoon kosher salt & 1/4 teaspoon freshly ground black pepper. Let the beef stand at room temperature 30 minutes. Preheat the grill to Medium-High {350 to 400 degrees}. Cook the steaks 1 minute per side for a Medium doneness or until the desired temperature has been reached. Remove the steaks from the grill. Makes 3 to 4 servings.

 The Tune
“On The Sunny Side Of The Street” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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