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Eye round steaks are very tough pieces of meat without a ton of flavor. For a tender, steak-like texture I suggest 131°F (55°C) for several days. For a more traditional texture, you can cook them at any of the higher braise-like temperatures for a couple days.
Eye round steaks are very tough pieces of meat and have to be treated like many of the beef roasts. Cooking times of several days are best to completely tenderize the eye round steaks.
For a tender, steak-like texture I suggest 131°F (55°C) for several days but 140°F (60°C) is a good choice if you prefer medium meat. For a shreddable or fall apart texture, you can cook them at any of the higher braise-like temperatures for a couple days.
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