Eye-round steak
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Beef
Chilled
imported
WeightEye Round Steak: Rich flavor & a great bite for any occasion
There’s nothing like a perfectly cooked steak on your table. Meat & More’s Eye Round Steak is a lean, high-protein cut for steak lovers who want deep, meaty flavor with a firm, satisfying texture. Carefully sliced from the eye of round (hind leg), it’s naturally low in fat and brilliant for both quick searing and slow cooking. Whether you’re planning a special family dinner or a weekend grill session, this steak is ready to be the hero of your meal.
Treat yourself and your family—order Eye Round Steak now. Enjoy hygienic packing and chilled delivery from Meat & More across Riyadh, Dammam, Khobar, and Dhahran.
Product Specs
- Type: Eye Round Steak (beef), chilled & imported
- Cut: Eye of Round (hind leg)
- Fat: Naturally lean (benefits from marination and resting)
- Texture & Taste: Firm grain, long fibers, clean beefy flavor
- Packing: Vacuum-sealed to preserve freshness and chill chain
- Weights: See available options at the top of the page
Why choose it from Meat & More?
- Precise butchery & clean packing that protect shape and texture
- Reliable cold chain right to your door
- Tested cooking suggestions for consistent results
- Fast customer support from cut selection to plating
🍳 How to use
- Fast grilling (thin slices): High heat + short time
- Pan-searing: Sear 60–90 sec per side for thin slices
- Oven roast: Quick sear, then finish at moderate heat
- Sear then slow-cook: With stock/onion for extra tenderness
Pro tip: Always slice across the grain and rest 3–5 minutes before serving.
Chef recipes & tips
- Quick Grill Eye Round: Preheat grill, brush with olive oil, season (salt, pepper, rosemary). Grill 2–3 min per side for thin slices (a bit longer for thicker). Rest before serving.
- Beef Stir-Fry (thinly sliced): Slice across the grain, quick-sear with crunchy veg, soy, and garlic.
- Creamy Mushroom Steak: Sear, then reduce a mushroom sauce with cream and a splash of stock.
Chef Meat & More’s golden tip: Marinate 2–12 hours (olive oil, garlic, black pepper, apple vinegar/soy, herbs like rosemary/Herbes de Provence). For thicker steaks, use a light meat mallet before marinating.
FAQ
How do I get tender results?
Marinate, slice across the grain, and cook quickly—or sear then slow-cook with stock.
Is it good for stir-fry?
Yes—slice very thin across the grain and cook fast over high heat.
Is it lean?
Naturally lean, so marination and a short rest after cooking matter.
How should I store it?
Use within 2 days of delivery, or freeze immediately. Keep vacuum-sealed or wrap tightly in a freezer bag.
