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| EYE OF ROUND SKILLET STEAK WITH SAUCE | |
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Eye of Round is generally very lean and if overcooked can become very tough, Rare - medium rare is the desired result with this recipe. 3 to 5 Eye of Round steaks (1-inch thick) 3 tbsp. butter sea salt (or other preferred salt), to taste freshly ground pepper, to taste MARINADE: 1/2 cup Worcestershire sauce 1/2 cup soy sauce Mix Worcestershire sauce and soy sauce in measuring cup (good for 3 to 5 steaks). Thaw steaks (if required) and perforate liberally with a fork or other tenderizing tool on both sides. Use a shallow dish just big enough to fit the pieces to be prepared and place steaks so they are not overlapping. Pour marinade over top of steaks, being sure to pour over the entire surface. Let steaks stand for 15 to 20 minutes and turn over (it is fine if marinade does not completely submerge steaks) - do not refrigerate. COOK RARE TO MEDIUM RARE: Remove steaks from marinade (do not dispose marinade yet), pat dry with paper towel and set aside. Heat skillet to medium-high heat. Set butter next to pan and 1/4 cup of remaining marinade. Salt and pepper steaks to desired amount on one side. Place seasoned side down in hot skillet and season other side of steak in pan. Flip after 60 to 90 seconds and cook for additional 60 to 90 seconds. Remove steaks from pan and set aside on warm plate. Add butter and marinade to pan (pan should still be hot enough to immediately come to a boil), melt butter completely while mixing. When butter melts and liquids are blended, pour sauce into a sauce dish. Drizzle sauce over top of steaks and enjoy! Great served with with homemade fries and/or asparagus. Serves 3 to 5. Submitted by: Robert | |
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