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Wine Braised Eye of Round Steak

Wine Braised Eye of Round Steak

Wine Braised Eye of Round Steak


  • 2 Eye of Round Steaks
  • 1.5 Tbsp Olive Oil
  • 6 Sprigs Thyme
  • 1/2 Tbsp All-Purpose Flour
  • 1 Tbsp Butter
  • 1/2 cup Red Wine (Merlot or Cabernet Sauvignon)
  • 1/2 Cup Blues Hog Beef Marinade
  • 2 Cup Water
  • Salt and Pepper, to taste


  1. Prior to cooking, allow your steaks to fully thaw and prepare the beef marinade. Whisk together the dry mix to water.
  2. Using a flavor injector, inject the steaks with 1/3 of the marinade mixture and place in refrigerator for a minimum of 30 minutes, if not overnight. Store the remaining marinade mixture.
  3. When you are ready to cook, heat a large skillet on the stove over medium-high heat, adding the olive oil .
  4. Season the steaks with thyme leaves, salt, and pepper, and then dust them lightly with flour.
  5. Transfer the steaks to the skillet and sear until brown, approximately 5 minutes on each side. Remove steaks after both sides are seared.
  6. Add the butter, red wine, and remaining beef marinade into the pan. Once the butter melts, return the steaks to the pan.
  7. Cook until the aroma of wine disappears. This should take over for 2 to 3 minutes.
  8. Reduce heat to low, cover, and simmer for 1 hour. Occasionally, checking in and basting with the sauce to retain moisture and flavor.
  9. Serve steaks with wine sauce over them.
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