Thin Eye of Round Steak Recipe (Tasty & Budget-Friendly)

Gabriel Woods
Published by Gabriel Woods
Last Updated On: June 24, 2024

If you're searching for a delicious and budget-friendly meal option, look no further than my thin eye of round steak recipe.

As someone who's always on the lookout for tasty carnivore dishes that won't break the bank, I've perfected this recipe over the years, and I can't wait to share it with you.

I tried various seasonings and herbs for this recipe until I found the best combo.

I'll walk you through the steps to tenderize and flavor the steak, creating a mouthwatering dish that's sure to satisfy your taste buds without emptying your wallet.

Recipe Overview

A top view of raw thin eye of round steak for the recipe
  • Prep Time: 10 minutes
  • Cook Time: 2 hours and 20 minutes
  • Total Time: 2 hours and 30 minutes
  • Number of Servings: 4


For the steak:

  • 1 1/2 lbs of eye of round steak (4 pieces)
  • 2 large onions, sliced
  • 2 tablespoons of olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 teaspoon dried thyme
  • 1/2 cup flour

For the gravy:

  • 2 cups beef broth
  • 1/3 cup balsamic vinegar
  • 1 teaspoon onion powder
  • 2 teaspoons honey
  • 1 teaspoon paprika


A person cooking steak in a pan
  1. Take out a pan. Add olive oil and heat it on medium heat.
  2. Add minced garlic and cook for one minute.
  3. Add sliced onions and saute for five minutes until they turn soft. Once the onions are browned, move to a plate.
  4. Prepare the eye of round steaks. Pat them dry with paper towels to get rid of excess moisture. Season the steaks with dried thyme, salt, and pepper, and dust with flour.
  5. Turn on the heat to medium-high and add one more tablespoon of oil. Once the pan turns hot, sear the steaks for about two minutes per side.
  6. Add the vinegar, beef broth, and the sauteed onions.
  7. Add the honey, onion powder, and paprika and cook for about three minutes until the mixture comes to a boil. Then, turn the heat to low and cover the pan with a lid.
  8. Simmer for about two hours until the lean and tough meat turns tender. Check on the meat from time to time and add more liquid if needed.
  9. Serve immediately after cooking with sauce on top.

Recipe Notes

A perfectly cooked steak on a plate

Here’s what to keep in mind when making eye or round steak recipes:

  • Brown the steak for a roasted flavor. Browning happens because of a chemical reaction between sugar and proteins called the Maillard reaction [1].
  • Make sure the pan is covered with a tight-fitting lid during the simmering so it retains moisture.
  • Check the liquid levels occasionally and add water halfway up the meat if needed.
  • Don’t overcook the round steaks. If you cook thinly sliced eye of round longer than necessary, it’ll turn tough. Once the fork can easily slide in and out of the eye of round steaks, they are done.
  • Before cooking pound the steak to tenderize it. Place the eye of round steaks between pieces of wax paper or plastic wrap and hit with a kitchen mallet or a rolling pin. You can also add salt to the steak one hour before cooking for a delicious beef steak. Finally, you can marinate the meat for three to 24 hours before cooking.
  • You can try various steaks for this recipe. For example, top round steak, top sirloin steak, T-bone, and other lean cuts.
  • You can try adding meat seasonings, such as onion powder, garlic powder, thyme, rosemary, and more.
  • Sprinkle soy sauce, steak sauce, Worcestershire sauce, flavorful honey balsamic sauce, or your favorite creamy sauce before eating.

Nutrition Info

  • Calories: 630
  • Total Carbs: 3g
  • Protein: 5g
  • Fat: 7g
  • Fiber: 2g
  • Net Carbs: 2g

Can I Cook a Thin Eye of Round Steak on the Grill?

Grilled eye of round steak on a plate

Yes, you can cook a thin eye of round steak on the grill.

Here’s how to do it:

  1. Pound the eye of round steak to get a tender steak.
  2. Heat the grill to medium-high heat.
  3. Brush the thin steaks with oil so they don’t stick to the grill.
  4. Put the meat on the grill rack and cook thin-cut steaks until each side is charred and browned.
  5. Once the steaks are cooked properly, move them to a plate.
  6. Rest the steaks for a few minutes before eating.
  7. Slice crosswise against the grain for juicy meat.

“The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum of 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.”

- Certified Angus Beef

Here’s which temperature and color to aim for depending on the desired doneness:

  • Rare — 120 to 130 degrees, color red
  • Medium rare — 130 to 135 degrees, color pink
  • Medium — 135 to 145 degrees, color slightly pink
  • Well — 145 to 155 degrees, color barely pink
  • Well done — 155 to 165, color brown

Learn To Cook Other Cuts of Steak:


What Is Thin Eye of Round Steak Good For?

Thin eye of round steak is good for soups, stews, and steak sandwiches. It can also be used as a roast if cooked slowly in the oven or a slow cooker so it turns tender.

How Do You Make Eye of Round Steak Tender?

You make eye or round steak tender by marinating it for several hours overnight. This cut is best cooked quickly on the stovetop or grill and takes just a few minutes per side.

Is the Eye of Round Steak Chewy?

Yes, the eye of round steak is quite chewy if not prepared properly. It's a lean cut of meat from the hind leg of the cow, and because it has less fat and connective tissue compared to other cuts, it can be less tender. You can marinade it to make it less chewy.


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About the author

Gabriel Woods
Chef/Food Editor
Gabrielle Woods holds a BSc degree in Hospitality Management with a summa cum laude distinction from the University of Santo Tomas, majoring in Culinary Entrepreneurship. She helps clients achieve specific fitness goals through protein-based meal prepping. She believes cooking is both an art and a science best done with a balance of tradition and innovation.
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