How to Cook Stuffed Eye of Round Steak | A Complete Guide

Stuffed eye of round steak is a flavorful, budget-friendly dish that elevates a lean cut of beef into a gourmet meal. This versatile recipe combines tender steak with savory fillings, perfect for special occasions or weeknight dinners. Mastering the technique ensures a juicy, delicious result every time.

This guide simplifies the process of preparing and cooking stuffed eye of round steak, using easy-to-follow steps. Whether you’re grilling, oven-roasting, or pan-searing, you’ll learn how to create a restaurant-quality dish. With the right preparation, this meal impresses with minimal effort.

From choosing the perfect cut to selecting fillings and cooking methods, this article covers everything you need. You’ll discover tips to keep the steak tender, enhance flavors, and present a stunning dish that delights family or guests.

Understanding Eye of Round Steak

Eye of round steak comes from the rear leg of the cow, a lean muscle with minimal fat. Its affordability makes it popular, but its toughness requires careful preparation to achieve tenderness. Stuffing the steak adds moisture and flavor, making it ideal for special recipes.

This cut is typically sold as a roast or sliced into thin steaks, about 1-1.5 inches thick. For stuffing, a thicker cut works best, allowing room for fillings without tearing. Look for a uniform shape and slight marbling for the best results.

Proper handling, like pounding or marinating, tenderizes the meat. Cooking to the right internal temperature ensures it remains juicy, as overcooking can make it dry. With the right techniques, eye of round becomes a delicious canvas for bold flavors.

Choosing and Preparing the Steak

Select an eye of round steak about 1.5-2 inches thick for stuffing. Choose a cut with a bright red color and minimal connective tissue. Fresh or thawed steak works best, and a butcher can slice it to your desired thickness.

Before stuffing, pound the steak to an even ½-inch thickness using a meat mallet. This tenderizes the meat and creates a larger surface for fillings. Place the steak between plastic wrap to prevent tearing while pounding.

Trim excess fat, but leave a thin layer for flavor. Score the surface lightly with a knife to help absorb marinades or seasonings. Pat the steak dry with paper towels before adding fillings to ensure a tight roll.

Selecting Fillings for Stuffed Steak

The filling transforms eye of round steak into a flavorful dish. Choose ingredients that complement the beef’s mild taste without overwhelming it. Common fillings include vegetables, cheeses, and herbs.

• Vegetables: Sautéed spinach, mushrooms, or bell peppers add texture and moisture.
• Cheeses: Mozzarella, provolone, or feta provide creaminess and richness.
• Herbs: Fresh parsley, basil, or thyme enhance aroma and flavor.

For a classic combination, try spinach, garlic, and mozzarella. For a bolder option, use mushrooms, blue cheese, and rosemary. Avoid overstuffing, as it can cause the steak to split during cooking. About ½ cup of filling per steak is sufficient.

How to Cook Stuffed Eye of Round Steak

Cooking stuffed eye of round steak requires careful preparation and timing to ensure tenderness and flavor. Below are the steps for three popular methods: oven-roasting, grilling, and pan-searing.

Step 1: Stuff and Roll the Steak

Lay the pounded steak flat and season lightly with salt and pepper. Spread the filling evenly, leaving a ½-inch border around the edges. Roll the steak tightly, starting from one end, to encase the filling. Secure with kitchen twine or toothpicks every 2 inches.

For extra flavor, brush the outside with olive oil and season with salt, pepper, and garlic powder. If time allows, refrigerate the rolled steak for 30 minutes to set the shape before cooking.

Step 2: Oven-Roasting Method

Preheat the oven to 375°F. Heat an oven-safe skillet over medium-high heat with 1 tablespoon of oil. Sear the stuffed steak for 2-3 minutes per side to develop a golden crust. Transfer the skillet to the oven.

Roast for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare or 140°F for medium. Let the steak rest for 10 minutes before slicing to retain juices. Total cooking time, including searing, is about 20-25 minutes.

Step 3: Grilling Method

Preheat the grill to medium-high (400°F). Brush the grill grates with oil to prevent sticking. Place the stuffed steak on the grill and cook for 4-5 minutes per side, turning carefully to keep the filling intact.

Check the internal temperature, aiming for 135°F for medium-rare. If needed, move the steak to indirect heat to finish cooking without burning. Total grilling time is about 10-12 minutes, depending on thickness.

Step 4: Pan-Searing Method

Heat a cast-iron skillet over high heat with 1 tablespoon of oil until smoking. Sear the stuffed steak for 3-4 minutes per side to form a crust. Lower the heat to medium and cook for an additional 5-7 minutes, turning occasionally.

Use a meat thermometer to ensure the steak reaches 135°F for medium-rare. Add a tablespoon of butter and fresh herbs like thyme during the last minute, basting the steak for extra flavor. Total cooking time is about 12-15 minutes.

Cooking Times for Stuffed Eye of Round Steak

The table below shows approximate cooking times for a 1.5-inch thick stuffed eye of round steak based on the method and doneness.

Times include searing and may vary slightly based on steak thickness or oven/grill efficiency. Always use a thermometer for accuracy.

Enhancing Flavor and Presentation

Season the outside of the rolled steak with a dry rub of paprika, garlic powder, and black pepper for added depth. A marinade of soy sauce, red wine, and rosemary for 1-2 hours can tenderize and enhance flavor.

For presentation, slice the steak into ½-inch rounds to showcase the spiral of filling. Arrange on a warm plate with a drizzle of balsamic glaze or pan juices. Garnish with fresh parsley or microgreens for a vibrant look.

Serve with sides like roasted potatoes, grilled asparagus, or a creamy mushroom sauce to complement the beef’s richness. Keep portions balanced to highlight the stuffed steak as the star.

Tips for Perfect Stuffed Steak

To achieve the best results, follow these practical tips:

• Secure the Roll: Use kitchen twine or toothpicks to prevent the steak from unrolling during cooking.
• Use a Thermometer: Check the internal temperature to avoid overcooking, as eye of round can dry out quickly.
• Rest Before Slicing: Let the steak rest for 10 minutes to retain juices and ensure clean slices.
• Balance Fillings: Choose complementary flavors and avoid overstuffing to maintain the steak’s structure.

For a smoky flavor, use a wood pellet grill like a Traeger with hickory or oak pellets. If grilling, rotate the steak 45 degrees halfway through each side for attractive grill marks.

Common Mistakes to Avoid

Avoid overstuffing the steak, as excess filling can leak or cause the roll to split. Use a moderate amount and press it firmly into the meat. Don’t skip the searing step, as it locks in juices and adds flavor.

Ensure the pan or grill is preheated to achieve a proper crust. Cooking on a cold surface leads to uneven results. Avoid cutting the steak immediately after cooking, as this releases juices and dries the meat.

Check twine or toothpicks before serving to ensure they’re removed. Overcooking past medium can make the lean eye of round tough, so monitor the temperature closely.

Storing and Reheating Stuffed Steak

Store leftover stuffed steak in an airtight container in the refrigerator for up to 3 days. Keep any sauces separate to maintain texture. Label containers with the date for freshness.

For freezing, wrap the steak tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing if the filling contains dairy, as it may separate.

Reheat gently in a 250°F oven for 10-15 minutes with a splash of broth to retain moisture. Alternatively, microwave for 1-2 minutes, checking to ensure the steak reaches 165°F internally.

Summary

Stuffed eye of round steak is a delicious, affordable dish that transforms a lean cut into a flavorful meal. Oven-roasting takes 20-25 minutes, grilling 10-12 minutes, and pan-searing 12-15 minutes for medium-rare. Proper preparation, secure rolling, and accurate cooking times ensure tender, juicy results. With the right fillings and techniques, this dish is perfect for any occasion.

FAQ

How long does it take to cook stuffed eye of round steak in the oven?
Sear for 4-6 minutes, then roast at 375°F for 15-20 minutes until 135°F for medium-rare. Rest for 10 minutes before slicing. Total time is 20-25 minutes.

Can I grill stuffed eye of round steak?
Yes, grill at 400°F for 4-5 minutes per side, about 10-12 minutes total, until 135°F for medium-rare. Secure with twine to keep the filling intact.

What fillings work best for stuffed steak?
Spinach, mozzarella, and garlic or mushrooms, blue cheese, and rosemary are great combinations. Use about ½ cup of filling to avoid overstuffing.

How do I keep stuffed steak from drying out?
Sear to lock in juices, cook to no more than 140°F, and rest for 10 minutes. Adding a marinade or basting with butter also helps retain moisture.