Pan frying beef round eye steak is a fast, simple technique that results in a lean, tasty and protein-rich meal. Beef eye steak is a small, boneless steak weighing 6 to 8 oz. with a thin trim of fat on two sides. The eye is a small round shaped steak that can be used in stews and for cube steak. It is prepared in a number of ways, one of which is the well-known Steak Diane.
Carve beef steaks into ¾-inch thick slices and, if desired, cut away the external fat along two sides of the steak. Removing the fat does make for a leaner meal, but as the fat melts in the skillet, it contributes additional oil as well as flavor.
Rub each side of the steak with salt and pepper and brush each side with Worcestershire sauce.
Place the steaks in the pan and fry for approximately 5 minutes on each side, turning the steaks only once.
The steak can also be pounded with a meat hammer, dredged in flour on both sides and fried until done.
An alternative method of cooking is pan broiling instead of frying.
Do not leave the skillet unattended, check on the meat regularly.
Freelance writing since 2009, Tom Ross has over 30 years of corporate management and hands-on experience in the supermarket industry. Ross was featured on the cover of "Instore Buyer" magazine and his articles have appeared on various websites.