They mention this in other comments they've replied to, as well as for bresaola or carpaccio. They explicitly say they're trying to see if they can recommend it as a steak. When customers ask for it, they don't say no, but instead ask what the customer is intending to use it for.
The sous vide steak lost it's flavour because you added the beaf fat. The flavour got transfered into the fat. Never add any liquid into the bag when sous videing.
Guys, the flavour profile seems to be less for sous vide cooked foods for you because you are making the mistake of putting fats in the bag with the meat! I knew that was going to happen the instant I saw you put beef fat in the bag with the steak. Flavour compounds in meat are fat soluble so when you lock fats like butter, beef fat, oils etc in with the meat, you're not infusing the meat with the flavour of the fat you're infusing the fat with the flavour of the meat. Do not put fats in the bag with your meat when cooking sous vide.
100%. Plus if they wanted to use sous vide to transform the cut, they should have done the same 135 but 12+ hours. Same way you can turn a chuck roast into something that has the texture of ribeye.
Good point! And it makes a lot of sense. We'll go back and try it without the fat. Honestly, Brent and I never sous vide because we generally prefer grilling or cast iron, but I'll give this a shot. You make a great point.
Eye of round is called beef silverside here in the UK. It's a great cut for braising, stewing very slowly or making into corned beef. But using normal steak cooking methods it's going to be tough, with not enough flavour, fat or connective tissue to even try to melt down in such quick cooking methods.
Here in Miami it's often called Boliche and my grandmother would stuff it with chorizo and stew it with lots of onions, bell peppers, garlic, and red wine along with some tomato paste and a bay leave. ( It also had a couple of dried spices like oregano and cumin and those goya packets.) She called it Carne Asada and it was a staple meal when I lived with her.
i was wondering what the cut was as i had never heard of it but hearing silverside i know exactly what it is now think ive only ever had it as corned beef and never any other way
Titus Weikal "What about jerky?" Eye of Round is even worse for jerky than it is for steak. It has no flavour, it dries to a card board like consistency, and worst of all after chewing and chewing you're left with a blob of guck like chewed paper towels in your mouth. Not fit swallowing that. And there is nothing wrong with a fattier cut for making jerky. It gives your jerky more flavour, and melts as the meat dries to make a juicier and more tender jerky. My absolute favourite cut for jerky is flank steak.
@@lyhthegreat "what do u use this cut for?" I avoid it altogether. I wouldn't even put it in a stew because even if it could be cooked long enough to become tender and soak up a bit of flavour, it still has that residual guck when you chew the actual meat out of it. It's only redeeming quality is that it is cheap, so like they say in the video, you could use it as a lean filler in ground beef. But even there you are lowering the flavour content.
@@johnfadee979 "false" Nothing I said is false. If you season eye of round well you can mask the lack of flavour. If you cut it very thin and across the grain you can make seem more tender than it is. But it is still the worst choice for jerky, because you still have to hope that people swallow before they chew the flavour out of it and end up with a ball of connective tissue gunk in their mouth. I've already stated my preferred cut for jerky : flank. I take an average sized steak and cut it to half the thickness that it comes. Nice and thick and always lots of beefy flavour and melt in your mouth consistency.
Hi I’m a butcher from Scotland, although this is definitely not an ideal steak this cut makes a fantastic roasting joint, probably the best on the beast. Here we call it salmon cut silverside.
Freeze it, slice it thin, grill for kbbq. Eat with sesame oil, too much salt, and some rice. Simple but heavenly. Ive done this with brisket but never eye of round
Yeah, like other people have said this is not the worst steak, it just is one of the very best roasts. By the way, it makes astoundingly good carpaccio also if you cut it very thinly then pound it even thinner because of its extremely homogeneous fiber distribution. It's all about knowing how to best use the cut
Hypogonadism Yes but they are cooking this as a traditional steak as I previously mentioned. This will be fine in a slow cooker with some extra fat or maybe some bone added in but this isn’t the point of the video. Don’t you get that
Waygu has a much higher fat marbling so the cut lends itself well to roast and steak. Even cuts not normally associated with prime steaks have a much better taste than regular beef.
I wonder how much of this gets thrown out of butcher shops every week. Communities where food shortages and malnutrition are common will consider this a godsend.
It's not a surprise they didn't like it. Just adding some fat ultimately leads to the flavor ending up in the fat. I mean, It's simple. Everyone knows that cooking meat in a liquid transfers the meat's flavor into the liquid, that's literally how soup stock is made, except in that case it's water, still the same concept. In conclusion: First step: do things right, second step: blind taste. This video is about as useful as green paint when you want a white wall.
Should have given it more time i the Sous Vide with NO added fat because that transfers flavour from beef to fat. The added time will help tenderrise the beef without over cooking it You are sous vide noobs guys
Shozil 〽10 guga would be yelling at them for giving both steaks a bath in fat. We all know what that does! Would have been better served to Sous vide it traditionally with a dry bag because the fat draws out a lot of flavor from the steak
Put the seasoned eye of the round in a 500 degree oven for 7 minutes a lb. let's say you have a 3 lb roast. 21 minutes at 500. Turn the oven off. Don't open the oven. Let it go for 2 hrs. Perfection. Flavor. Tender.
@@moeftw6792 Not when you make it yourself. Get a dehydrator for 40 bucks on amazon. Batch up 3 lbs of raw product, you yield about 1lb of jerky. Marinade over night or at least 4 hours. It's less than 40% as expensive as the store and it's sooooo much better. Happy jerky'ing!
Agreed, this is one of the easiest cuts I do for jerkey. Also use for cold cuts on sandwiches if you have a meat slicer you can cut it thin enough after smoking it
So I bought a five pack of thin sliced eye of round today and it was one of my favorites. I've always been in the minority for liking tough meat with a chew. Usually we hear terms like, "falls off the bone" "melts in your mouth" and I never really enjoyed it. As a child at ages 8-10 my dad would seldom bring home steaks and the very second thing I'd say was, "I can't wait to bite into it and tear it apart with my teeth like a wolf!" Looking back on it now, that must've been pretty adorable. I've always been a fan of jerky, can you guess why? Yes. The chew, the texture, the flavor; what better than to have a juicy steak, tough for a jerky lover like me? Ahh Good times. Thanks for reading. Edit: Wait, no wonder it had no flavor! Where's the salt, pepper, and herb my guy?
The eye of round is great braised, in pho, sukiyaki. it's basically best as a sponge for flavors, lol. the media in which a chef would transfer flavor with.
I grew up eating “round steak.” It was half inch steaks crosscut through the whole beef leg, and it had a little round bone, along with eye, top, and bottom round steak. It was big and round in shape, thus the name, “round steak.” Mom would brown it, then remove it from the pan, add oil and onions, celery, bell peppers, and garlic, and a couple of thin slices of fresh Tabasco peppers. After the veggies had sweated down, she’d add a little water, and put the round steak back in, turn the heat on low simmer, and then wait a couple of hours. It was okay if the water ran out. It would let every brown even better, and she’d just add more water. Sooner or later the round steak became tender. We’d have it with a plate full of rice with the gravy poured over it. Some weeks we would have it once a week, some weeks we would have it twice. We loved it! It was a favorite. I haven’t seen an actual whole round steak in a while.
Sous vide 16 hours 135 this cut so it as a roast turns amazing. Reverse sear salt, pepper, garlic powder. I realize this was a can we make it steak and I agree you can't. *water bath sealed in a bag *no fat in bag
The eye of round doesn't make for a great steak but is is my favorite as a roast. It has a lot of beef flavor and it's almost always consistently uniform. It's great for anyone who likes a med-rare roast and lunch meat. It does require some extra time in the kitchen but it can be so worth it! When I make it, I take about 2-3 Tbsp of kosher salt and coat the outside of the roast. I then wrap it in plastic wrap and put it in the fridge for 24-48 hours hours. When I'm ready to roast, I remove the meat from the plastic, blot it off with some paper towels, then rub veg oil on it. I bake it at 425* until the center reaches 125 on a meat thermometer. When it is almost ready to come out of the oven, I prepare a skillet with some veg oil over med-high heat. I transfer the roast to the skillet and brown on all sides to get a nice crust. After it's done, I rub a butter compote over it and let it rest about 15 minutes. The compote is just butter with some parsley and shallots. I reserve some compote to serve with the sliced beef as well. Because it is a tough cut, you must slice the beef very thin, across the grain. The left over slices make excellent roast beef sandwiches. So, yeah, I'd be happy to take those eye of round roasts off your hands. (yum!) :)
This is a great cut for certain purposes. For instance, I’ve used it mostly for Vitello Tonnato (t 60°C 24h). The fanciest way how this part can be presented is Bresaola. Also, It tastes good in more simple stew dishes like Sauerbraten. Anyway, it was nice to watch how you entertain yourselves and us. Thank you for awesome vids, keep going!
the idea is to make it an edible steak. They aren't saying it sucks as meat, they just want to test out if it is possible or not to steak it as you put
That's interesting. I live in Milano, and here the (cotoletta alla) Milanese MUST be veal, use a bone-in cut and cooked with butter. The cut in the video could be used to make something called picatta in the Milanese area.
What!? The eye of round is the poor man's tenderloin! Let it age and treat it like a tenderloin. It's one of my favorite cuts on elk, deet, or pronghorn.
1st - No liquid or fat in the sous vide bag you will be diluting the flavor 2nd - you need to sous vide for a longer period of time to break down the connective tissue closer to 24 hours. Then rest in beef fat.
are you serious ? chuck is a cheap forequater cut , and yes probably better used as mince if not for stewing . but " eye of round " properly known as silverside eye . is a much more expensive cut and youd lose to much money mincing it .
how about cutting it with the grain, so that the final cut is against the grain. and what about slow reverse sear on a smoker/bbq. I feel these ideas to make it better showed no understanding of cooking nor of meat. which is surprising. since you have a youtube show about cooking meat....
I once tried sous vide'ing a whole eye of round roast for 12 hours at 135º. The texture was fine, the flavor was weak. It was good enough to slice thin for roast beef sandwiches.
throw it in a slow cooker with a stick of butter, a packet of french onion soup mix and a half cup of sliced pepperoncinis and a half cup of water. (add a packet of powdered ranch dip too if you so desire)
well each peice has its own use . Im a butcher and we usually use the Eye Rounds either for Oven Roasts in the net , or for Corned beef , or for extra lean ground beef . Steaks i would recommend New York Strip , Rib Eye , Sirloin , Chuck Steak , Tenderloin , ...
Vacuum packed in tomato soup with some lime concentrat. Poke with a fork before sealing. I leave it for 36 to 48 hours. Wash off soup and best as medium rare. I cut from 1 to 1 1/2" steaks. Been doing this for years.
slice it raw, salt, pepper, and into roaster. add 2 cups water, 2 tablespoons beef flavored powder, 1/2 onion diced, chopped garlic, and 6 tablespoons flour. bake at 350 for 1 1/2 hours. comes out tender and goes well with mashed potatoes .
the comments here are taking it real personal that these guys judged the cut as horrible/useless. they were only evaluating it as a steak, a use for which it is NOT normally sought after
Not all cuts are steak worthy folks. I have a great use for eye of round, works perfect every time and it won't get wasted in ground beef. Cook the roast in a slow cooker 4 hours on high or low overnight with some salt, pepper, garlic and onion (and don't bother removing all the fat from the outside). When done, remove any remaining solid fat, and pull into tender strips. At this point it's very lean and can be sectioned and frozen to be a quickly made pulled beef sandwich, or added to fajitas or stir fry and it soaks up the sauce and flavour making it yummy and juicy.
Helloooo, Beautiful & Kind People of the Internet! Hope you enjoy this new episode! Brent and I both agree that this cut just doesn't make a good steak...but we wanted to be double sure, ya know? Looking forward to chatting with everyone, so definitely leave comments below and we'll hopefully get back to ya! Come visit us in Brooklyn or at themeathook.com to check out the shop, meet our team, or drool over our farms!
about two weeks ago i had steak shaped like that. long. the restaurant called it 'wagyu petite'. i was intrigued. It was horrible experience. it's tough, it's tasteless. it's the worst i've ever had. now i know what meat that was, it looked exactly like that. (8:30), and they dared called it 'wagyu'.
If I may make a recommendation. As a steak... not as a Pot Roast, but as a steak; you can dry age the Eye of Round to drastically improve its flavor profile and tenderness. Most people don't do this because they don't know how to dry age beef, and because... well... laziness. It's easier just to buy a ribeye than it is to dry age an Eye of Round. In any case, you are looking at 35 days of dry aging minimum.
I use it for chicken fried steak. You can ask the butcher to cube it, like cube steak, or beat it flat yourself with a meat tenderizer. I use the back of a heavy chef's knife and pound parallel lines in it about a 1/8 inch apart, then turn it 90 degrees and do it again, then flip it over and repeat. That solves the toughness problem. I dredge in flour, then egg, then bread crumbs, and fry it in some butter to medium rare. That solves the flavor problem.
I once went to a family get together/cookout and took a 1 1/2 inch thick cut of top round. We wrapped it in al foil and cooked on a low grill over wood coals and it came out fabulous, very tender and tasty. It weighed about 12 pounds.
Eater maybe instead the video would be better if an actual chef made the food, all that happened was different ways of cooking it. Of course its going to be bland, there was no seasoning, and no preperation before cooking it.
What you learned is what you already knew, never use eye of round as steak. Braise it, roast it, slice it up really thin for pho but don't use it as a steak.
chill in freezer until ALMOST frozen. slice cross-grain as thin as possible - ultra thin prepare an au-jus, cheese, or other kind of fondue base and dip. I'm not saying it's the best choice for fondue. But it is certainly one way to make use of the eye round rather than throwing it out or feeding to the neighbor's dog. 🙂
I get this pretty cheap from my grocery store to add a little raw food into my dogs diet. And I do eat this cut occasionally but I'll bbq it with some SQs and then very thinly cut, in tortillas or bread.
Bone in round steak was something my parents liked. My mom liked to get the bone marrow. My dad usually got a few bone in cut relatively thin. We kids would cut the steak up into thin pieces and bury it in yellow mustard and black pepper.
I want to have the kind of meat they have daily in order to be this critical of eye of round! Not hating, saying i want to be like them. ive grown eating it and never thought it to be bad!
As a child I remember once a month having a roast eye of round. The gravy was great, the meat was tough even sliced very thin. It made good sandwiches too.
Eye of round can be tasty if it's prepared Cuban style as a boliche. Make a pocket in the roast, lengthwise, from end to end. Stuff the pocket with a mixture of good Spanish chorizo, anchovy-stuffed olives, bacon and chopped hard-boiled egg, all put through a meat grinder. Salt and pepper the roast all over, then sear it all over in a roasting pan with olive oil, then add chopped onions, celery, seeded apple slices, red and green bell peppers, oregano, and bay leaves. Saute until onion is translucent.
(Continuing . . . ) Add a cup of red wine, cover the pan, and roast in a 300° F. oven for 3 hours, basting the roast with pan juices and turning it every 20-30 minutes. When the roast is fork-tender, remove to a cutting board and cool to room temperature. While it's cooling, strain the contents of the pan through a sieve, pushing as much of the vegetables through as possible. Skim off half of the fat that will surface. Return the sauce to the pan, add 1/2 cup water, bring to a boil, then lower to a simmer. Slice the cooled roast thinly and return it to the pan in its original shape. Add sliced carrots and new potatoes to the pan, baste them with the sauce, then cover and return to the 300° F. oven for 20-30 minutes (or when carrots and potatoes are done). Taste for seasoning. Uncover and increase heat to 325° F. before serving. Lots of work, but worth it!
