Eye of Round Steaks - Done Right!

This is my method for cooking eye of round steaks. You can't cook striploin, T-Bone, prime rib steaks all the time. (I paid 2.99/lb for a whole eye of round roast)

In my opinion - eye of round along with sirloin tip and anything else round is the most difficult to bbq correctly due to its incredble toughness. My local butcher says you can't bbq this cut - WANNA BET!

But why this cut is SO expensive (more than striploin, prime rib and top sirloin when they are on special - and very rarely on special itself - is a perpetual head scracher to me). We're talking 5.99/lb or 6.99/lb minimum! This cut of meat is certainly not suited for crock pot because it becomes WAY overcooked and dry even in the wet braising fluids. When I've prepared it as deli meat in a smoker to 125F the resulting meat is incredibly chewy and comes out of the sandwich all in one bite.

Method:
1. BUY CHEAP!
2. Cut steaks from roast (about 1 inch thickness)
3. Tenderize excessively and mercilessly with the Jaccard meat tenderizer and and meat mallet
4. Season
5. Place on grill
6. Glaze with sauce half way through cook
7. Cook over coals with sauce on.
8. Get internal temp to 145 Minimum for food safety

Enjoy!