Grilling the eye of the round roast on the grill is an exquisite culinary experience that brings out the rich flavors of this tender cut of beef. As the summer sun beats down, there’s nothing quite like the sizzle of a perfectly seasoned eye of the round roast on a hot grill. This article will guide you through the process of selecting the best eye of the round roast, preparing it for the grill, and achieving that perfect balance of doneness that will have your taste buds singing with joy.
First, let’s talk about selecting the eye of the round roast. This cut comes from the hindquarter of the cow and is known for its lean, tender texture. Look for a roast that is well-marbled, as this will ensure a juicier and more flavorful result. The size of the roast will depend on the number of servings you desire, but a 2- to 3-pound roast is a good starting point for a family dinner.
Once you have your eye of the round roast, it’s time to prepare it for the grill. Begin by removing any excess fat from the surface of the meat, as this can cause flare-ups on the grill. Next, season the roast with your favorite dry rub or marinade. A simple combination of salt, pepper, garlic powder, and paprika can create a delicious foundation for your flavors. For a more adventurous taste, consider adding a splash of Worcestershire sauce, soy sauce, or even a homemade barbecue sauce.
Heat your grill to a medium-high temperature, around 400°F to 450°F. Once the grill is hot, place the eye of the round roast on the grill. Sear the meat for about 3 to 4 minutes on each side to develop a beautiful crust. After searing, reduce the heat to medium and let the roast cook undisturbed for about 20 to 25 minutes per pound, depending on your desired level of doneness. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F for medium rare, 160°F for medium, or 170°F for well-done.
As the eye of the round roast cooks, be sure to keep an eye on the grill to prevent any unwanted flare-ups. If you notice flames, simply close the lid of the grill to smother them. Once the roast has reached your desired temperature, remove it from the grill and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy result.
After the resting period, carve the eye of the round roast into thick slices and serve it with your favorite sides. A simple salad, roasted vegetables, or a baked potato can complement the flavors of this delicious grilled beef. Enjoy your perfectly grilled eye of the round roast on the grill, and savor the mouthwatering results of your culinary masterpiece.