Overnight Dry-Rubbed Pork “Eye Round” Steak, Apricot Jam Glaze
This smaller sized morsel of a steak is the perfect meal to serve with a warm side salad full of vegetables and a quick, plank style potato cooked in a little butter and wine. This a new cut, from a small portion of what usually gets turned into ham from the hind leg of pork. I was introduced to this super tender petite steak in the summer by John Eden, manager of Bostrom Farms retail shop on 5&20 just a few miles west of Geneva.
- 4 4-5 ounce pork eye round steaks substitute bias cut tenderloin
- Fresh sage rough chopped
- Fresh thyme rough chopped
- Leaf parsley rough chopped
- Kosher salt
- Fresh black pepper
- Canola oil for searing
- 4 tablespoons apricot jam
- Press the steaks into the chopped herbs covering them generously. Sprinkle both sides with salt and pepper.
- If you have a Food Saver vacuum sealer, slide the steaks into a pouch and seal according to the manufacturer’s directions. Ziplock bags work equally well by removing as much air as possible, placing the bags on a dinner plate, placing another plate one top them placing any 15 oz can of tomatoes on top to press the meat slightly and help drive the “rub” into the meat.
- Refrigerate overnight, but two days is ideal.
- For searing, these 3/4” thick steaks cook quickly on medium heat in just about any skillet or cast iron pan with a couple tablespoons of oil. Be patient, allow the meat to brown slowly for 3-5 minutes on the first side before turning and allowing 3-4 minutes to finish. Remove from the pan and rest while pulling together the potatoes.
- When plating simply brush the top of each steak with a tablespoon of the apricot jam.