Premium Beef Black Angus Eye Round Steak Farma koutsioftis Greece

Eye Round Beef

The popular nua. Located on the back of the calf, it is the ultimate piece for family tables. It is usually served whole and is ideal for casserole cooking (braised, lemon, pot roast). After cooking, it is easily sliced into thin slices, as it does not ‘rub off’ due to the high consistency of its fibres.


Consider that the goal is for the heat to slowly reach the centre to raise the temperature needed to get medium (55°-60°C) or well done (67°-71°C). Don’t forget also that after the meat comes out of the pot, the heat from the outside to the inside continues to be transferred for quite some time in such a massive piece, so the internal temperature (in the centre outside the pot) will eventually rise by about another 5°C until the meat is cooled all together.



What is eye of round steak good for?

This versatile piece of meat doesn’t have to stay intact just as a roast. Once cooked, you can cut it up to use in soups, beef stews, stir-fries and more. Slice it up to use in steak sandwiches or in a salad.

How do I cook eye of round steak to make it tender?

First, sear the meat for a while over a dry fire. Then simmer slowly and low over a wet fire, using a lid to trap the moisture. The meat becomes more tender: The collagen in the connective tissue breaks down during the braising process, turning the tough round nua into tender pieces.

How do you cook eye of round steak medium rare?

Using a meat thermometer, check the temperature: 51-52° for medium-rare cooked meat, and 55-56° for medium meat. Transfer the eye round to a cutting board and let it rest for 10 minutes. Cut into thin slices perpendicular to the fibers and return to the pan to serve with the juices. Add flaked salt.