7 Ways To Cook The Worst Cut Of Beef To Make It Delicious!

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The eye of the round has been said to be the worst cut of beef on the cow. The eye of the round is in the round primal cut. The round primal cut is a tougher cut of meat and the eye of the round can lack beefy flavor. In this video I am going to cook the yes of round 7 different ways. Whichever cooking method scores the best I will make into a complete recipe. _________________________________________________________
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Recipe:
1. Sear roast on all sides in a cast iron skillet
2. Slice 2 medium onions and 3 carrots to line the pan
3. Roast meat until it hits 125 degree internal temperature
4. Let roast rest for 5-10 minutes
5. Add onions and pan juices to a pan and add 3 cups beef broth
6. Add fresh thyme and thicken with cornstarch slurry
7. Serve with mashed potatoes
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28 сен 2024

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@Darrow1991 6 месяцев назад

Best thing my mom ever taught me was how to work with the eye of round. You can’t get a good grilling steak out of it, but if you know what you are doing you can get a whole lot of tasty meals with this as your protein. Thanks mom.

@LotusHearted 6 месяцев назад

Tips, please! At least, if you’re willing to share.

@Darrow1991 6 месяцев назад

1) Roasting; it would never make a Sunday roast, but thinly sliced it makes excellent sandwiches. 2) cut round across the grain to make thin steaks; I estimate that I cut them about 1/4 “. These can be very versatile after you pound them to tenderize. You can fry them as “minute steaks”. You can bread them and fry them like a schnitzel. You can also cut them in strips for a sauté or stir-fry. 3) poach it. Basically simmer in a pot of water (or stock) with an onion, carrot and potato. You get a wonderful beef that is nice with just some salt and mustard. And you have the water that makes an excellent broth. Given the size of the round, you can a combination of these. I will usually cut about 1/3 to 1/2 of the round into thin steaks and then roast or poach the rest.

@lindacgrace2973 7 месяцев назад

A couple of tips from a cook old enough to remember "range beef" (the cheapest option in my Texas town growing up). For those who don't know: 'range beef' means un-aged beef. Not dry aged, not salt cured, not cryovac aged; just completely unnamed and tough as nails. My mother (an excellent French cook) took this unpromising low-flavour ground meat and added about a teaspoon of beef gelatine bloomed in a 50/50 mixture of red wine and beef stock for each 4 oz patty of beef. She also added a few pats of ice cold butter, grated onions (or the ground up stem ends of mushrooms, or both) and seasoned the meat when she ground it up. Once she incorporated the gelatine, liquids, and grated veg, she let it sit in the fridge for a while and the flavour, succulence, and juiciness improved considerably.

@damesaphira9790 7 месяцев назад

I remember. My mom was making Ropa Viejas (Old rags) stewing the meat in a dutch oven in the oven at 180°F for 8hrs. Falls apart and makes delicious tacos. Of course, cook with the seasonings of your choice!

@lindacgrace2973 7 месяцев назад

@@damesaphira9790 Mom recipes are the BEST!

@johneubank8543 6 месяцев назад

sounds interesting, thx! Might try it on regular cheap hamburger, see how it goes - I already add minced onion and egg to it, with garlic powder and other things for flavor sometimes. I wonder how gelatine would differ from egg

@lindacgrace2973 6 месяцев назад

@@johneubank8543 Easy: egg proteins coagulate and hold the mince together (think hard boiled eggs). Gelatine melts and adds juiciness - which is what happens to tough cuts of meats that are braised. Gelatine melts at about 74-104 F. To get it to that temp, heat up the gelatine to about 130-180 F (which, you will notice is just about right for medium rare beef at the low end of the scale). If you're a cooking nerd like I am, I can highly recommend "The Food Lab: Better Home Cooking Through Science" by Cherie Mason and J. Kenji López-Alt.

@teebob21 6 месяцев назад

Boeuf au vin used to be cheap before the hipsters discovered that cheap cuts are awesome

@Prezlsc 7 месяцев назад

Eye of round, one of the most flavorful cuts! Served in our restaurant for 25 years, using the roasting method, @450 for an hour and seasoned with Montreal steak seasoning. Let rest and slice thin on the slicer 😋 Made the BEST roast beef sandwiches, or roast beef dinner, dipped in gravy. A favorite catering choice with customer’s, because it was a good price point, and always delicious! And only minutes to prep!

@jamesfoodie2738 23 дня назад

Works great braising as well (or better).

@kevinhullinger8743 7 месяцев назад

I use it for stir fry sometimes it velvets really nice.

@bodie395 7 месяцев назад

I'ii remember that for my Mongolian Beef dish.

@garryhammond3117 7 месяцев назад

I have every single product Meater has made (including the Meater 2) - I got in on the original Kick-Starter and it took almost 2 years for the first one to arrive. I totally love them all and use them all the time! Laughing at the beeping smoke alarm - been there, and done that! - Haha! I've actually had pretty good results with eye of the round too, between roasting and braising - and it's cheap! The only method you missed was cooking it in a Instant Pot pressure cooker. 🙂 - Cheers!

@jaywmeinen 6 месяцев назад

I have a Meater that I have used twice so far with excellent results. It’s fantastic!!

@bradbowers4414 6 месяцев назад

I've had great luck searing the outside in a dutch oven, then cooking in the oven fairly slow to temp. Then slice thin with a pan sauce.

@Pat14922 6 месяцев назад

Anyone can make a rib eye taste great. As a cook, I love the challenge of the lesser cuts, and have now come to prefer Flat iron

@ryanwilson_canada 6 месяцев назад

I got a meater for xmas this year. Absolutely love it. It lives on the side of my fridge because its beside my stove, and cant live on my stove, its stainless. Or the front of my fridge because its a bespoke glass front fridge. Bye bye family calendar. You don't stick to that either. Lol

@AnotherGeekOnTheWall 6 месяцев назад

I'm likely not your usual viewer, but have tried most of these methods. Personally, I like sous vide for eye round for 8-12ish hours at about 130-132 (up to 4 lbs, 2-4 hrs). I want to make a bit of a pan sauce once I sear it, but even simple steaks are good if trimmed and handled well. I am impressed how much better cuts change over time (even with that little fat). I prefer better steaks by a lot, but having a bit of pan sauce on the side makes up for it. If the pan sauce isn't enough, a bit of mustard and garlic add bulk and flavor.

@catfishsiegel30 6 месяцев назад

I inject my eye of round with beef broth salt pepper outside put in275 oven unit 125 internal let set then slice yummy

@mkllove 7 месяцев назад

You can also make the pieces you cut more tender by cutting on a bias about 45 degrees off muscle fibers orientation. Surprised you didn't do more with this like pounding or mechanical tenderizing (cube steak) vs marinades.

@jamesbell5793 7 месяцев назад

I used it for bit beef (Baltimore). I also used it for pho Tai, thinly sliced raw. It's definitely not the worst cut. Very underrated. I miss the years of oxtail $3.99 lb at hmart

@tim10243 6 месяцев назад

Thank you very much for this comparsion! Wouldn't it be a good idea the put a bigger roast piece in the sous vide and give it to get a crust in a pizza oven at 750° Fahrenheit at the end?

@maryricketts7337 Месяц назад

I’m a butchers daughter, my mother would roast the eye of the round in the oven. It’s a bland roast, but she made the best gravy, probably added some bacon drippings to it.

@rockcat5000 6 месяцев назад

Ground the meat is still great for meat sauces for pastas, etc. Also consider the cut marinated, then slow cooked/smoked/roasted.

@AlexanderIgnatiev 7 месяцев назад

I like the Cook's Illustrated/America's Test Kitchen recipe: slow roasting the entire eye after salting it and refrigerating for 18-24 hours, patting dry and searing. Cook to an internal temp of 125 or so at 225-250 degrees. Let rest while covered for up to 15 minutes; slice to preferred thickness, from chop to sandwich slice.

@fredsmith5782 7 месяцев назад

I wish I had a wireless meat thermometer but these things can get expensive. But since I have a sous vide at home, I tend to use this cut more for roast beef

@RedfishInc 6 месяцев назад

What about a tartar? Seems like a natural preparation for a lean cut like eye of round.

@tonicarpentier1482 6 месяцев назад

Had an idea for a video, but I wasn't sure where to send it. I have noticed that all of the local grocery stores are selling ungraded meat. Some are even imported, and it definitely is not the same quality I am used to. It has a looser grain, making the texture different and much more gristle. It is harder to cut and eat. Would love to learn where this meat is coming from and how to avoid it, I mean are they selling us horse meat? Even my local Publix is doing this. Thanks for any input you have.

@jamesk641 7 месяцев назад

Works great for beef chips. Trim, partial freeze, slice around 1/16" thick, season. Dehydrate till totally dry, beef chips! I have even smoked one first, than proceeded to make chips. Its the best cut for this due to hardly any inter muscle fat.

@PaperScarecrow 6 месяцев назад

smoke+sous vide cooking a whole roast is the real ticket. Back when I could get whole eye of rounds for $15 I would do one every couple weeks to get a ton of sandwich meats and snacking cold cuts. Anything left over at the end of its fridge life gets converted into jerky, really cuts down on waste if you do whole muscle cooking and saves a ton of cash vs the store brand jerky.

@flingonber 6 месяцев назад

I used to like thinly sliced eye of round steaks for steak and eggs (I'd just cook them like 45 seconds on each side) but for some reason it's impossible to find in my area now.

@lyntonblair9016 7 месяцев назад

could you cook the roast in an air-fryer? how would it go?

@stunart 7 месяцев назад

The two ways I cook this are to braise it with Mexican seasonings to make shredded beef or to slice it up, velvet using baking soda, throw on some Asian seasonings and stir fry it. Both taste amazing.

@wallingj68 7 месяцев назад

I couldn't have timed buying my set of 4 Meater's any worse. Just enough out of the return window, and now I'm stuck with the "inferior" version. Better than nothing I guess, but since I use them on the grill all the time, the 1,000 degree option would be huge!

@DoremiFasolatido1979 6 месяцев назад

The biggest thing about eye round...is actually how you cut it. If you cut the steaks off straight like normal...then when eating them, they MUST be sliced on a bias, preferably as thinly as possible. That "shortens" the fibers and makes it considerably less chewy. You also can't cut thick steaks from eye round. Anything over a 1/2 inch is honestly too thick. A 1/2 inch eye round, dry brined and sous vide (at least overnight) medium-rare, then sliced thin on an acute bias...should be extremely tender.

@stephencorsaro954 6 месяцев назад

Infuse the cut with duck fat . Sear it on both sides in duck fat. Slow roast at 280 F. . It's better than any roast of beef. You need lean beef for duck fat infusion to work..for what will become obvious reasons if you try using any other cut.

@jd9119 3 месяца назад

Tallow works great too, if you're not in to duck.

@jamesfoodie2738 23 дня назад

This cut makes a great hot Italian beef. Braising to 135 and slicing thin, plus the au jus and it's very tender.

@mystifiedoni377 6 месяцев назад

11:00 Did your research say anything about power setting? Maybe trying it at power setting 5 would've gone better. I _can_ test this but don't want to.

@cristyrobertson9165 7 месяцев назад

We have a meater it was a Valentine’s Day gift for my husband.

@0xVon 7 месяцев назад

We use eye rounds in my meat department just for making cube steaks. Anytime someone asks for eye round steaks or roast we're just like, why? Sirloin is same price at my store.

@vincentbuettner6819 Месяц назад

I use it for biltong 😋 all the time

@zwordsman 6 месяцев назад

Ground eye of round + pork fat back = something unique and tasty.

@RedRisotto 7 месяцев назад

1. Roast at room temp.... in to 250-265F oven (not to burn any sugars). It should be covered in herbs, salt , pepper and sweetness to mimic a crust. Pull at 125-128F. From oven in to a low salt onion herb brine that is at room temp. Make sure roast is covered in the liquid... In to the fridge for 4 hours to not get too salty. Take out. Pat dry. Let come to almost room temp... Cut as thinly as possible... and serve with an au jus, sauce or make sandwiches. 2. Use violence (mechanically) tenderize it... Wet brine.... Dehydrator and then smoker for beef jerky.

@BrianC491 7 месяцев назад

The braised looked awesome. Very similar to slow cooker. Can make for a tasty roast . As for soaking in plastic chemicals for hours, no thanks😢

@wendyw4487 6 месяцев назад

Preheat oven to 500 degrees, season and place roast in oven and cook 30 min. shut off and leave roast in oven for an add'l two and a half hrs without opening door. Perfectly medium rare every time. What could be easier????

@denisesproat1449 7 месяцев назад

Heel of the round or Pike's Peak roast is worse. Bought 1/2 a cow & that cut was inedible . May be better if I owned an expensive smoker/grill but it out of my budget.

@pipcop 7 месяцев назад

I have option # 8. Take a full roast, leave the fat cap on, but cut cross hatches, season with evoo-salt-pepper-onion-garlic, leave in a fridge for12 hours. fire up the charcoal grill to 225 degrees, put the roast on the rotisserie spit, indirect heat, and start turning until you get 125 degrees. Let rest 15 minutes and then slice the roast HORIZONTIALLY ( parallel to the cutting board ) about half an inch thick. now when the meat is on your plate and you cut it, you will be cutting across the grain, not with it. Also works with bottom round roast.

@marcjtdc 7 месяцев назад

Eating only london broil med well is why I never liked steak until I cook a good cut myself!

@stevebartley628 7 месяцев назад

What temp did you roast it at. how long?

@cassieoz1702 7 месяцев назад

We call that silverside in Australia. Dense and dry, 😖 I usually 'corn' it

@peaceful3250 6 месяцев назад

I'm in Oz too. Silverside can be really tender if pressure cooked or sous vide. Both ways turn out juicy and tender.

@cassieoz1702 6 месяцев назад

@@peaceful3250 I've tried that but have never managed to make it 'juicy' unless it's medium rare

@peaceful3250 6 месяцев назад

@@cassieoz1702 True that well done causes drying.

@peaceful3250 6 месяцев назад

@@cassieoz1702 Brining helps a lot, especially wet brining.

@cassieoz1702 6 месяцев назад

@peaceful3250 that's what I meant by 'corning' ie turning it into corned beef

@jerryhermann7233 7 месяцев назад

Roasting would be my choice as well. I got a instant pot, and crock pot, oven witch i dont use as cleaning a oven is not my cup o tea. I want to thank you for the great deal on the 2 knives. Used the breaking knife to cut up a bone in ham. Should have broke out the boning knife, but im old, and lazy. Lol seriously! Heres a good laugh for everyone. How do you clean your cutting board? Yes, cool. Good ways. Well i got a large, well xl.... xxl one. Im in a 1 bedroom apartment with a tiny kitchen. I dry off any juices, and into my tub/shower. Yes you read that right. WOW! UMMMMM Ill pass on the meters. They are beyond my budget. But ill try the eye of round if its cost effective.

@joelbutler7501 7 месяцев назад

Don't have a meater thermometer and the link doesn't seem to give the 10% discount so probably won't be getting one any time soon. Love my Inkbird and Thermoworks thermometers though.

@jcat5150 7 месяцев назад

Or you can embrace the chew and make jerky or, better yet, biltong 😁 Great video!

@cbk1232 7 месяцев назад

I do the whole roast,salt and pepper the sh! T out of it.450 degrees and 7 minutes per pound on a rack.turn off the oven and don’t open the door for 2-1/2 hours.it’s medium rare and I slice the leftover for roast beef sandwiches

@marymastromauro8164 7 месяцев назад

Great video

@Srt597 7 месяцев назад

Bottom rounds is way worse. Eyes are make good roasts beef and great on the smoker

@sindeecharlton8857 6 месяцев назад

How bout crock pot? I am looking for a good cut of meat to use in my crockpot

@jd9119 3 месяца назад

I use eye of round in the crock pot all the time. In my opinion, it's the best way to prepare it. Plus you get the infusion of flavors from the carrots and whatever else you put in the crock pot with the meat.

@truthonly7699 6 месяцев назад

beef jerky or pemmican material

@ML-xq6pn 7 месяцев назад

we slice it thin pound it thinner and make braciole

@crabbiecakes5663 7 месяцев назад

Nice try. Here's how you cook eye of round steak. You cut it in steak size, bread it, pound it with the end of a plate or saucer, sear it in a frying pan and then add chopped onions, stewed tomatoes and garlic. Cover and simmer for at least an hour and 1/2 and serve with mashed potatoes. YUM!

@redrobin3942 6 месяцев назад

Looks like you don’t ship to canada😢

@captainnibby 7 месяцев назад

Makes excellent jerky.... so little fat to deal with except the one side on the outside.

@nogames8982 7 месяцев назад

Oh my God, the smoke alarm going off is classic. I don't know what it is but every single time I use my air fryer. The smoke alarm goes off. Makes me mad. I don't know what I'm doing wrong.

@Technoanima 7 месяцев назад

Ventilation. Set up the air fryer to face a window and a fan pointed out the window.

@nogames8982 7 месяцев назад

@@Technoanima well, last time I turned on the ceiling fans, the fan over the stove, and I opened up the back door. But it was about 4° outside so that's as much ventilation as I was going to get.

@mystifiedoni377 6 месяцев назад

All beef is good. 14:34

@gregmortonoutdoors 7 месяцев назад

Coupon code doesn't work.

@edwardhunts 7 месяцев назад

Watched this until the MEATER ad, that product is junk, I ordered one and couldnt get it to connect to my WiFi without having it connected to my phone, spent 2 months dealing with their "customer service" to have them finally decide that it was faulty and they had me ship that one back (at my own expense) before they would ship me a new one, the new one came in and 2 out of the 4 probes wouldn't connect to the block (so they didn't register temp) spent another month with "customer service" (had to pay to ship this one back as well) and then bug them for more than a month (including having to have my lawyer get involved) to have them refund my money.

@BruceEEvans1 7 месяцев назад

24 hours to sous vide??? And then you have to sear it anyway. Put the sous vide machine in your next garage sale.

@californigirl 6 месяцев назад

5:47. my old ag teacher used to has some braceros come from O'Neil ranch, they would take a whole steer, field dressed, and bury id on hot oak log coals, spices and citrus and tomato poured aaaalllll over it - wet burlap and avocado leaves and then bury it all in the pit overnight. they would dig it up next day for the ag field day we had every year just before the fair. Aunt Fanny that was some good tender delicious meat. shredded all up and warm fresh tortilla's . MMMmmmmm!!

@charlesderosierjr8851 7 месяцев назад

Why not try a crockpot ?

@emsim30 7 месяцев назад

I used to make jerky out of eye round roasts. Throw it on the slicer, marinade and dry with Ron Popeil's dehydrator. Minimal fat cap & silver skin made good jerky.

@jlstiles_artist 7 месяцев назад

I was just wondering about using it for jerky in my dehydrator.

@bodie395 7 месяцев назад

I've tried every cut under the sun and eye of round takes 1st place.@@jlstiles_artist

@i_fuze_hostages6 7 месяцев назад

@@jlstiles_artist do it it’s basically perfect just be careful to cut the grain properly

@ritamarth9857 7 месяцев назад

Exactly what I do with it!

@morbid_muppet3388 7 месяцев назад

If it’s cut right it makes beautiful jerky, they were on sale buy one get one last week, I put them in the freezer for about 1-1/2 hours and sliced them both up to make a bunch of jerky. My family ate it all within a day.

@LVQ-so5th 7 месяцев назад

Because of the REAL inflation that we're experiencing, I've found myself suddenly eating "lesser" cuts of beef. I came to the exact same conclusion as this video that roasting the round eye was the best option. I convection roast at 450F for 15 minutes, then at roast at 325F till the meat reaches125F. Rest and thinly slice. Also, thinly slice leftovers to make an excellent roast beef sandwich (no need to reheat the meat, serve it cold). I hope someday I can go back to eating filets and ribeyes; but the challenge of cooking the tougher cuts of meats has been very rewarding. For chuck, try slow cooking in a crock pot. For flap steak, try marinating then grilling. Etc.

@alexrekzu4079 7 месяцев назад

Some executive: "oh they know about the round, let's jack the price up"

@markiangooley 7 месяцев назад

I’d rather have chuck roast, or spend more and get picanha. I sous vide beef but I haven’t tried eye of round ever: my late Dad served it when we had company and despite his usually being a great cook, it was insipid and tough when he roasted it.

@LVQ-so5th 7 месяцев назад

@@alexrekzu4079 The higher demand for "cheaper" meats has indeed made them go up in price. Crazy times.

@thaisstone5192 7 месяцев назад

So, you are intimating that previous bouts of inflation were FAKE???

@catfishcave379 7 месяцев назад

Round = jerky

@themechanic9226 7 месяцев назад

I always use round when making my homemade thin sliced roast beef. 200 degree oven, generous salt/pepper on all sides, and cook it fat cap-side up until it gets to 125 degrees internal temp. Let it rest/cool, refrigerate overnight, and slice on the circular slicer the next day. So much better than deli roast beef for a fraction of the price!

@damesaphira9790 7 месяцев назад

Low and slow is the key to Round.

@jeannedigennaro6484 5 месяцев назад

Thanks for this. I would think the lower roasting temp would be better. Chilling it before slicing makes a lot of sense.

@TheCharleseye 3 месяца назад

I do this but on my pellet grill. I don't think I'll ever buy roast beef in the store again.

@peggykintner1093 2 месяца назад

@@TheCharleseyeI smoked my first eye of round a couple weeks ago & I totally agree, never to buy roast beef from the deli again. (Hopefully)

@reppi8742 7 месяцев назад

The only roast I ever had as a kid was eye round roast. My mother cooked it perfectly. She left the fat cap on and made the best gravy ever! I had a feeling the roast would win. ❤

@ralphlamoglia760 6 месяцев назад

Me too.

@cee8mee 7 месяцев назад

I use it for Chicago style Italian beef. Get it nearly frozen, slice paper thin on my rotary slicer, dunk into very warm flavored stock. Pile high on a crusty roll with extra cooking liquid and put under the broiler until a layer of mozzarella cheese on top gets bubbly brown. Serve with hot giardiniera and a dollop of marinara. Look up Portillos Italian beef knock off recipe for the cooking liquid, and *never* _ever_ boil the meat in the liquid unless you want chewy globs of shrunken dryness.

@UncleDavesKitchen 7 месяцев назад

I pressure can sale meats to be shelf stable for years. Round pressure cans beautifully. I will can raw pack or simmer it slightly and hot pack in pint or quart jars with just water for liquid, it makes plenty of broth and doesn't lose flavor.

@VagabondAnne 6 месяцев назад

Pressure canning FTW!

@jasonfurl7207 7 месяцев назад

You got the important one- eye of round is great for making roast beef- I use a mustard binder for my seasoning and smoke it to 135. It makes an outstanding roast beef lunch meat. I imagine that it would be good for making jerky as well

@i_fuze_hostages6 7 месяцев назад

It is literally perfect for jerky actually I have some dehydrating right now actually 😂

@noyb72 7 месяцев назад

The only thing to be careful with about this cut for jerky is the grain direction.

@brianhopkins5251 7 месяцев назад

IT already is jerky.

@clydewm.strickland3706 7 месяцев назад

I keep back fat from briskets in freezer. I’ve added fat to the burger. Also, best results is reverse sear the eye of round & brisket burgers: they hold together much better!

@johnhorchler667 7 месяцев назад

I also have fat in my freezer 🙃 Lol we must think alike 😅

@fretless05 7 месяцев назад

The fact that it's a big muscle with little fat makes it perfect for jerky. I do have a Meater and use it often, particularly when I put anything on the smoker. As far as burgers, you just need more fat! The eye of round might work if you had some fat trim from another cut in the freezer you could mix in, but it had no chance on it's own.

@alert1006 7 месяцев назад

Will it be good roasted and then sliced very thin like for sandwiches?

@fretless05 7 месяцев назад

@@alert1006 That seems to be one way it was cooked in the video. I've not tried because roast beef was never really my favorite sandwich meat.

@Grantherum 7 месяцев назад

I was figuring that since you went through all that effort to grind up the meat, that you would've gone and made some meatloaf.. or meatballs... since there isn't a lot of fat, the blending of the breading/eggs would help with the texture and binding of the meat, as well as enable the boosting of the flavor. I do understand though that this was trying to determine the best way to cook the 'meat' itself.

@lisachapman6492 7 месяцев назад

Is eye of round used for cube steaks? Please do some recipes with parts too like beef hearts.

@FosterChicken 3 месяца назад

I use eye of round and a meat tenderizer gadget on my kitchen aid mixer and it makes cube steaks. I use this to make chicken fried steak and gravy. HTH.

@JimMorrison-m8x 7 месяцев назад

I think 1/2 eye of round, and 1/2 fatty brisket would be a good burger blend.

@ButcherWizard 7 месяцев назад

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@ActivateMission2ThisTimeline 7 месяцев назад

Dude, look into ketogenic or even carnivore eating. You could drop that weight and heel any health issues. Regards, Big Jim.

@Su-Jo Месяц назад

Thank you for trying all these methods so I don't have to 😆 I am definitely going to try almost all of them (definitely not the microwave method 🤣). Would you consider adding chapters to your videos for quick reference when going back to try a particular method? They're really helpful! Especially when sharing your videos with friends who are looking for a particular butchering or cooking method. Thank you for all you do! I've saved many of your videos my butcher and cooking playlists and use them all the time 🙏

@carolinawren00 7 месяцев назад

I too have sous vided, for 26 hours, 131 degrees...best just about fork tender roast beef cut thicker for dinner, or cut really really thin for sandwiches (including French dip or Italian beef) afterwards.

@stevemillerecon 7 месяцев назад

I always do eye of round on the pellet grill. Smoke it at 250 until it's at 120-125 internal, rest and slice thin. Makes great sandwiches.

@jamesfoodie2738 23 дня назад

I've never smoked one. I'll have to try it, though I think it's a little too lean for my liking.

@slowmocean1 7 месяцев назад

Curious if it might have been good as a chicken fried steak. Beaten and floured.

@3rdjrh 7 месяцев назад

The very first steak I ever cooked was eye of round, I had no idea, thought steak was steak, but I should’ve know better because it was the cheapest which is why I bought it lol but fast forward 15 years later, I know every cut and can cook them all beautifully 😊

@karlkarlson3502 6 месяцев назад

*NO BRAGGING PLEASE THANK YOU*

@davidstephens8543 7 месяцев назад

Gonna take about a half eye-round roast, sear it off and then 12 hours sous vide @ 125. Gonna make a mushroom and onion gravy... sliced thin it should be pretty bangin'!

@BruceS42 6 месяцев назад

When I was a kid, round was one of the most common cuts we'd get, because it was cheap. My mother would roast it, not quite as done as in this video, and my father would slice it very thinly. It was kind of a family joke about his slices being see-through. I'm not surprised that came out on top here. Other times we'd get chuck, and that usually ended up as something like beef stew, cooked slow and low, breaking down those tough bits. As for the whole "failed experiment" thing, being a science nerd I have to disagree. A failed experiment is when you don't go through the steps as planned (someone will probably correct that), but getting "bad" results, even surprisingly bad, doesn't make the experiment a failure! It's a success.

@rkertes1 7 месяцев назад

I loved the fire alarm scene, really hit home.

@gladysobrien1055 7 месяцев назад

No! EYE OF ROUND a most delicious cut of meat‼ If on sale…I will always choose EYE OF ROUND EVERY TIME‼Yes, if properly cooked it is wonderful‼Enjoy‼‼‼ Gladys🇨🇦Toronto🇨🇦Canada🇨🇦

@damianchenot2667 7 месяцев назад

What do you think about using eye of round for roast beef sandwiches? I just bought a meat slicer based off of your other videos and would love to get some more affordable roast beef sammiches!

@ericwallen 7 месяцев назад

Eye of round has one great use, making beef jerky...

@neilterry1726 7 месяцев назад

As others already point out, this cut works great for anything super-thin sliced and especially flash-cooked..carmelized outside, medium inside...Asian stir fry, italian beef sandwich, even rare roast beef if you can slice it thin, etc. Stir-fry with velveting can increase carmelization, tenderness and beef flavor without toughening. If you or your favorite store has access to a cubing machine, or lots of toothed mallet pounding, it makes a great chicken-fried steak. Mechanical tenderization plus breading & frying in grease/lard/tallow also make it taste more beefy. For jerky, if you cut straight down against the grain it will make crumbly jerky (some people like that). If you cut with the grain, it will make the long, very tough sticks/strands of jerky(some people like that). Cutting on a very long shallow bias will make closer to "normal" jerky but still a bit crumbly. Because it's so lean it can be good for reduced fat diets, avoiding gout flare-ups, etc. Thin cut minute steaks are good to but best quite rare.

@clydewm.strickland3706 7 месяцев назад

I sous vide eye of round 36 hrs. Reverse sear, & wow! It’s good!

@msjaebea 7 месяцев назад

Yes, I do that too! Tastes like prime rib!

@barbaraduquette1748 7 месяцев назад

I'd like to try this method... What temp is the water? TIA

@Technoanima 7 месяцев назад

Roast is even better if you make the pan drippings into a sausace.

@usmcbigb368 7 месяцев назад

Can you inject beef tallow for better moisture.

@bikeny 7 месяцев назад

Back about 7 or so years ago, I was visiting mom and went through the local supermarket's weekly sales flyer and saw something called a "seamed eye round." From the picture I saw that it was a piece of meat, so I thought let's do a search to see exactly what it is and how to cook it. I think it was Alton Brown's process that was at the top of the search results. Preheat oven to 500, put roast on rack in roasting pan and season it with the salt & pepper. The fat was to be at the top (well, that's what I did). Note the weight of the roast. Once oven hits 500, put pan into the oven and lower temp to 475. Cook for 7 minutes per pound. Then turn off oven. Leave in oven for 2 1/2 hours (DO NOT OPEN DOOR until done). Came out great. I made rice. Thin angle slices. Store remaining slices in a pyrex bowl in fridge. When having some more the next day, take out what you want and use the reheat function of your microwave and the fat layer will rejuvenate the slices of meat. I've been doing this now usually with a 7-pound log. I get 1 meal per pound. During the pandemic, it was difficult to even find smaller roasts, and even now I don't always see a 7-pound one. One nice thing about electric ovens is that you can set the cooking time (say to 49 minutes) and it will turn off at the end. You could reduce the cooking time to say 5 min per pound. Oh, I do not have any of those fancy thermometers.

@barbaraduquette1748 7 месяцев назад

@bikeny iim gonna try this method for sure. Thanks for posting! What doneness was the finished roast?

@bikeny 7 месяцев назад

@@barbaraduquette1748 The 7 minutes per pound is probably going to get you medium, and certainly each end since they taper to smaller diameter, those are gonna be closer to if not actually at well. I am not so picky, so if that did happen when I cooked these, well, that's what bbq sauce is all about. At 5 min per pound the center area is probably gonna be at the medium or less and the ends probably at medium. I'd send you photos, but alas can't do it via YT. If you have any other questions, reply and I'll do my best. Good luck.

@barbaraduquette1748 7 месяцев назад

@bikeny thanks for your help...I appreciate your quick response. I'm looking forward to giving it a try at perhaps 4 min per lb to hopefully come close to medium rare 👍

@eagletransport 7 месяцев назад

You missed the crock pot. All day on low with some beef stock , garlic and seasonings. It was absolutely delicious.

@vickiesheppard4840 7 месяцев назад

That’s how I do it too. Really great!

@molitararbutus8438 7 месяцев назад

Sous Vide way too long I would go pressure cooker.

@benjaminmuse1737 7 месяцев назад

Best video yet, you sold me on the roast. I love the format with the different cooking styles and recipe with the winner at the end. Check yourself at the door before bashing Glory. She’s a good dog.

@zone4garlicfarm 7 месяцев назад

I make corned beef from eye of round. Slice it really thin and it makes better sandwiches than corned beef brisket.

@barbwall3678 7 месяцев назад

I was hoping he’d have a video on corned beef brisket. It’s on sale next week @ Aldi & I’m a newbie on how to prepare.

@praetorxyn 7 месяцев назад

I have a Meater Block, and will buy the Meater 2 Block when it comes out as it sounds like it’ll fix my issues with Meater. I’m not at all interested in a non-block version as the block gives it WiFi.

@noyb72 7 месяцев назад

I love making a pot roast in a slow cooker with the eye of round. Give it about 12 hours with all the veggies.

@rogerhodges7656 7 месяцев назад

The sous vided method is in clear violation of USDA food safety recommendations "The "Danger Zone" (40 °F-140 °F) This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour."

@DoremiFasolatido1979 6 месяцев назад

Yeah...don't do steak in a microwave... If you want to do a steak in a microwave...set it to the outside edge of the plate, so that it gets full rotation throughout, to cook more evenly. Set the microwave to 1/2 power. Cook it only 2 minutes or less at a time. When you flip it, make sure the edge that was "outward" gets flipped "inward". Again, for more even cooking. Shouldn't take more than 4 or 5 minutes total...maybe less, maybe more...depending on your microwave. You'll just have to pay attention, sorry. Then, do a quick, hot sear if you can. It won't be especially good...but it shouldn't be bad, if you're in a pinch and Eye Round and a microwave is about all you have (and a hot-plate if you're lucky)

@SavedTraveler-1975 6 месяцев назад

Season we'll. Don't cook past medium. Rotisserie is best, rosted on a rack 2nd best. Good quality beef= good beefy flavor.. slice somewhat thin.. I'm not too sure what you're talking about. Didn't watch the video.

@michaelcalland801 6 месяцев назад

I roast it on High for 20 minutes Slice it paper thin with a meat slicer & make roast beef sandwiches. Toasted Onion Roll, Cheese, St James River BBQ sauce It’s the only way I’ll go anywhere near eye roast..

@jw77019 6 месяцев назад

My Philips air fryer sears steaks. I preheat it to highest temperature setting (400°), cook 7 minutes per side. Only the side facing the heating element browns, so that’s why I flip it. There is a reason the Phillips air fryers are $300+. I have never regretted the purchase. When my Philips dies I will replace it with a Philips. It makes the best bacon. I put it outside when possible to prevent smoke alarm from sounding. I’m going to try baking a 6” cake in it sometime