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How to Sous Vide Beef Eye of Round Steak
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.
About Eye of Round Steak and Eye of Round Roast
The eye of round roast and steak are round shaped cuts of meat from the outer portion of the round. The round is sometimes referred to as the rump or butt because it comes from the rear-most portion of the cow. These cuts of beef are very lean and can be eaten by those on certain low-fat diets.
Because the eye of round steak is so lean, it can also be dry and tough. These are steaks that you would definitely want to either sous vide or braise in order to get them as tender as possible. These are not steaks that you would want to cook out on the grill. If you do choose to grill this steak, make sure you either sous vide, or marinate it well prior to cooking.
Both the eye of round steak and roast can be used as the beef in beef stew. This makes for a healthier dish than stew made with chuck, the most common stew meat.
Swiss steak is one of the most common traditional dishes the eye of round steak is used. In this dish, the eye of round steak is pounded with a meat mallet or rolled over with a small bladed rolling pin. This technique is called "Swissing" or cubing. The steak is then braised in a tomato based sauce with carrots and celery and served over rice, mashed potatoes, or noodles.
With an eye of round roast, there are numerous additions and spices that can be added to suit anyone's taste. Vegetables are the most common, especially in Yankee style pot-roast. Onions, carrots, and potatoes are great compliments. A dry rub can be used with a small amount of liquid or you can forgo the rub and use a flavorful liquid. There are many commercially prepared packets and seasons for these types of roasts in your local supermarket.
Typical Cooking Methods for Eye of Round Steak and Eye of Round Roast
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What is the Best Sous Vide Eye of Round Steak Temperatures and Times?
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, or 150°F (65.5°C) for 1 to 2 days for braise-like..
131°F for 1 to 2 Days (55.0ºC)
140°F for 1 to 2 Days (60.0ºC)
Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
Firm but Shreddable: 156°F for 18 to 36 Hours (68.9ºC)
More Fall Apart: 165°F for 18 to 36 Hours (73.9ºC)
Really Fall Apart: 176°F for 8 to 18 Hours (80.0ºC)
Do you have experience cooking eye of round steak? Let us know your thoughts in the comments below!