Overnight Dry-Rubbed Pork “Eye Round” Steak, Apricot Jam Glaze

This a new cut, from a small portion of what usually gets turned into ham from the hind leg of pork.
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Overnight Dry-Rubbed Pork “Eye Round” Steak, Apricot Jam Glaze

Chef Brud Holland
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.
Course Main Course

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword pork

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