A salt brined steak is the easiest way to turn a $1 slice of beef into something so tender and packed with flavor, you could serve it at a restaurant!
Now, everyone agrees eye round roast is generally not steak material - its generally tough and low in fat content, and suited better for a pot roast. Here's how you can flip it into a real steak in literally 15 minutes.
Let's salt brine our steaks! After cutting the eye of round roast into individual steaks, grab a large cutting board (or something disposable to do this on). Lay down a layer of sea salt large enough for the steak. Place the steak on top, and cover with more sea salt. You don't have to completely bury the steak, but make sure to get some salt on the sides as well.
Let the salt work on the meat for 15 minutes, then rinse it off. Careful - if you let the salt brine on for too long, it will dry out the steak instead of just tenderizing it!
Finally, season each steak with the Best Classic Steak Rub, or with whatever you enjoy.
Preheat your cooker to high heat - 600ºF (315ºC). Since this is supposed to be a quick recipe, you'll want to use a meat thermometer to keep an eye on the steaks internal temperature.
Once the cooker is ready, place each steak on direct heat. You want to cook them to an internal temperature of 135ºF (~58ºC). If you want to get those cool looking hash marks, rotate by 45 degrees after 3 minutes, then flip and repeat, until you hit the target temp. After the last rotation, let the steak cook to your desired doneness.
Finally, once the steak is done cooking, bring it off the heat. Let it rest at room temperature for at least 10 minutes, so it has time to reabsorb its juices and cool down a little bit.
When ready, serve with your favorite side, slice to use on sandwiches, in noodles, or any other way you like!
We hope you enjoy this recipe, and are looking forward to hearing how you'd cook a $1 steak. If you try this recipe, make sure to snap a photo to share with our community on social media.
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