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.