Garlic Herb Butter Eye of Round Steak
Ingredients
- 2 Eye of Round Steaks
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp ground black pepper
- 4 cloves garlic, minced
- 1 tsp freshly chopped rosemary
- 1 tsp fresh chopped thyme
- 4 tbsp unsalted butter
- 1/2 cup beef broth
- 1 tbsp worcestershire sauce
Instructions
- Season the Steaks: Generously season both sides of the eye of round steaks with salt and pepper. Let them sit at room temperature for 10–15 minutes.
- Sear the Steaks: Heat 1 tablespoon of olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat. When the oil is hot and shimmering, add the steaks. Sear for 2–3 minutes per side, until a golden-brown crust forms. Remove the steaks from the skillet and set them aside.
- Create the Garlic Herb Butter: Reduce the heat to medium and add the remaining olive oil. Add the minced garlic, rosemary, and thyme, stirring for about 30 seconds until fragrant. Then, add the butter, allowing it to melt and combine with the herbs.
- Add the Broth and Worcestershire Sauce: Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan. Let the mixture simmer for 2–3 minutes, reducing slightly.
- Return the Steaks to the Pan: Place the steaks back into the skillet, spooning the sauce over them. Cook for an additional 3–5 minutes, depending on your preferred level of doneness, basting with the butter sauce.
- Rest and Serve: Remove the steaks from the skillet, tent them with foil, and let them rest for 5 minutes. Garnish with fresh parsley and serve with the garlic herb butter sauce drizzled on top.
Notes
Tips
- For added tenderness, marinate the eye of round steaks in a mixture of olive oil, soy sauce, and balsamic vinegar for 1–2 hours before cooking.
- Serve with mashed potatoes, roasted vegetables, or a side salad for a complete meal.
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