eye of round steaks are terrible, help please

schaydu · Jan 12, 2013

I went to the store today and all the meat was 25% off. Ive been really trying to watch what I have been eating and figured the eye of round steak were cheap and looked lean. Well I got home threw some rub on them and marinaded them in Moores for a couple of hours. I cooked them on high for 1:30 and rotated 45 degrees and continued to cook for 1:30 and did the same on the other side. Anyhow they were terrible. they almost looked pinkish gray. So does anyone have any ideas for grilled eye of round? I still got a lot that I don't want to go to waste.

Thanks in advance.

doctord1955 · Jan 12, 2013

what was terrible about them?

schaydu · Jan 12, 2013

Just did not taste good

schaydu · Jan 12, 2013

and they were dry.

doctord1955 · Jan 12, 2013

Have u grilled eye of round steak before?

They will be dry! There is no marbling of fat in them!

whistlepig · Jan 12, 2013

I eat a lot of round steak. I love round steak. Eye of round and cubed round steak. I know this is blasphemy on a smoking forum but the way I like it is coated in flour and fried in a skillet.

doctord1955 · Jan 12, 2013

Or simmered in a sauce!

Ive only tried to grill it once!

linguica · Jan 12, 2013

From what i read, eye of round is more suited to braising or pounded thin and "chicken fry"

whistlepig · Jan 12, 2013

Country fried or chicken fried steak I believe it is called. Don't throw that round steak away. Give it to me!

venture · Jan 12, 2013

Round is a tougher cut with very little marbelling. Does not lend itself well to grilling or other high heat methods.

Slowly smoked to med rare? If sliced thinly and across the grain, you can get some good sandwich meat.

Chicken fried steak after a good mechanical tenderizing? Wonderful.

Swiss steak or other braising methods? Wonderful.

The tougher cuts of beef have some of the greatest "beefy flavor" on the animal!

Good luck and good smoking.

bakedbean1970 · Jan 12, 2013

Eye of round is my fav for jerky. I cut it in 1/4 inch slices across the grain cure it over night with a jerky cure and smoke it the next day.

unionguynw · Jan 12, 2013

whistlepig said:
I eat a lot of round steak. I love round steak. Eye of round and cubed round steak. I know this is blasphemy on a smoking forum but the way I like it is coated in flour and fried in a skillet.

It's only blasphemy if you don't smother them in sausage gravy after pan frying!

whistlepig · Jan 12, 2013

I fry the steaks and make country gravy and mashed taters to go with it. That is the purpose of round steak on this earth.

chef jimmyj · Jan 12, 2013

Eye Round can be made into Chili, Pot Roast / Swiss Steak if already cut and as the boys said Pounded to 1/4-3/8 inch Breaded and Chicken Fried with Milk Gravy from the pan drippings.

When it comes to Steaks that will be Grilled, you really have to evaluate what you want...The only beef that is Tender and Lean is Tenderloin. The rest you have a choice to make...Lean and Tough or Fatty and Tender. There are a few cuts in between, NY Strip aka Shell Steak cut from the boneless strip loin can be fairly lean and tender and first cut Sirloin Steaks, those closest to the Loin can be good as well. However in both cases the more Fatty Marbling the better they will be.

If Fat is a major issue, eat lean Poultry, Pork or Fish all week but enjoy that FATTY Tender Steak on the weekend without Guilt...JJ

sqwib · Jan 12, 2013

schaydu said:
I went to the store today and all the meat was 25% off. Ive been really trying to watch what I have been eating and figured the eye of round steak were cheap and looked lean. Well I got home threw some rub on them and marinaded them in Moores for a couple of hours. I cooked them on high for 1:30 and rotated 45 degrees and continued to cook for 1:30 and did the same on the other side. Anyhow they were terrible. they almost looked pinkish gray. So does anyone have any ideas for grilled eye of round? I still got a lot that I don't want to go to waste.

Thanks in advance.

I love em.
Just did a roast tonight.
Cut into 1" thick slices, coated in salt for one hour, rinsed off salt, jaccard tenderized, drizzled on an equal part mix of Worcestershire, Soy and teriyaki.
Cooked on weber grill 600°+ 2 minutes turn 2 more minutes for crosshatch.
Flipped, repeated, foiled and placed a towel over top, rested 20 minutes

This method has never failed me.

al truistic · Jan 13, 2013

Did the steaks contain a % of solution? The pinkish grey comment lends me to think that that may be part of the problem. I stopped buying beef from Walmart because of that. I found that no matter what you did with the meat, it all had the same consistency, and even cooked rare, had the consistency of clay, and had lost almost all resemblance to the original cut of meat.

dls1 · Jan 13, 2013

schaydu - For an easy way to salvage the round steaks you have left over, get an equal amount, by weight, of somewhat fatty brisket then grind and mix the meats together. You'll end up with some very tasty burgers.

linguica · Jan 13, 2013

Al Truistic said:
Did the steaks contain a % of solution? The pinkish grey comment lends me to think that that may be part of the problem. I stopped buying beef from Walmart because of that. I found that no matter what you did with the meat, it all had the same consistency, and even cooked rare, had the consistency of clay, and had lost almost all resemblance to the original cut of meat.

I don't know if this makes any difference but........I'm told that super stores that sell pre-packaged meats cut them in a large packing plant and seal them in special plastic trays that are purged with carbon monoxide. I know when you buy frozen tuna steaks that have a nice pink color, this is how it is done. Something else to be worried about?

schaydu · Jan 13, 2013

SQWIB said:
I love em.
Just did a roast tonight.
Cut into 1" thick slices, coated in salt for one hour, rinsed off salt, jaccard tenderized, drizzled on an equal part mix of Worcestershire, Soy and teriyaki.
Cooked on weber grill 600°+ 2 minutes turn 2 more minutes for crosshatch.
Flipped, repeated, foiled and placed a towel over top, rested 20 minutes

This method has never failed me.

thanks ill give this a try, and thanks to everyone else for the info.

chef jimmyj · Jan 13, 2013

Linguica said:
I don't know if this makes any difference but........I'm told that super stores that sell pre-packaged meats cut them in a large packing plant and seal them in special plastic trays that are purged with carbon monoxide. I know when you buy frozen tuna steaks that have a nice pink color, this is how it is done. Something else to be worried about?

No need to worry the CO only affects the color and has zero impact on the quality, texture or wholesomeness of the meat...JJ

eye of round steaks are terrible, help please

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