Will the WORST cut of STEAK be saved with SOUS VIDE and BUTTER? | Sous Vide Everything

Подписаться 2 млн

Просмотров 1,7 млн

50% 1

* Click here to get 50% Off + Free Shipping on your first box of coffee from Trade: bit.ly/tradesve - Use code: SVE
Sous vide has made some magic over the years with amazing cut of beef. 99% of the time its perfect and one of the best way to cook it. However one cut still remains to be tested and that is the eye of round. Will sous vide and butter make it amazing? We find that out today.
* Guga's Rub
• Guga's BBQ RUB - Amazi...
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
ru-vid.com...
-----------------------------------------------
Subscribe to my 2nd Channel
ru-vid.com?sub...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
HOW TO COOK EYE OF ROUND SOUS VIDE
I cooked it for 16hrs @ 131°F / 55°C)
* Garlic Butter (Basting Butter)
• Flavor your BUTTER for...
* Slow ’N Sear Deluxe Kamado - Two Zones Are Better Than One.
abcbarbecue.com/product/kamad...
* Best Weber Accessory (Slow n Sear) *
abcbarbecue.com/product/slow-...
* Eye of Round by Steaks provided by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* BBQ Dragon Grilling Products *
amzn.to/31yuazk
* TORCHES OPTIONS *
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
FLAMETHOWER: amzn.to/2QCRcPi
* SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
* MY KNIVES *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2qQrXOR
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2ldEOal
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#RoastBeef #EyeofRound #SousVide

Развлечения

Опубликовано:

8 июл 2019

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 1,6 тыс.

@chloeprice3021 4 года назад

He seems genuinely happy to be able to cook; like he's found his purpose in life and it's not often that you see that. I'm happy for him.

@ledog9979 4 года назад

@Cyborg1337 Of course he is, RU-vid is a job, but I feel like money isn't the reason he made a cooking channel, it's more passion.

@pg7166 4 года назад

@Cyborg1337 he says in the vids that he doesn't eat steak everyday

@cthulhu3392 3 года назад

Hey man he gets to eat what he makes, i would be happy if i could do that man i would be just as happy as he is

@neilmathur1 3 года назад

I really love your username and pfp, LIS was a beautiful game

@someoneone3933 3 года назад

@@cthulhu3392 youd be happy to do him?

@icecold7 4 года назад

Guga I'd love to see you dry aging a few cheaper cuts like these and trying it out!!! 😊

@gd3355 4 года назад

I dry aged an eye of round for 30 days once. It's not worth it. The best thing for this is to add some bone marrow to it before sous viding.

@VesonoYT 4 года назад

greg dumont that sounds like a great idea

@geffern 4 года назад

Just don't buy eye of round. Pretty awful cut for anything other than braising.

@thomascardenas8667 4 года назад

@@geffern eye round is cheap thats why people buy it

@amirhosseinahadi7739 4 года назад

Hup, that is right cooking with cheaper cuts is harder to have great cook and more useful for most of the viewer

@tripwirecreator25 4 года назад

Now I'm curious if wagyu eye round is good.

@iseesea6517 4 года назад

That’s a fantastic question.... wonder where the rest of those cows end up

@pabloAfurtado 4 года назад

Burguers

@dylanjb4065 3 года назад

DS-HotPockets It would still be as tender as a Tenderloin

@remsi2208 3 года назад

Same

@bravado2430 2 года назад

Hmm🤔

@nubygamyr5975 4 года назад

I have a brilliant idea put Guga's rub into butter and make Guga's Butter!

@jmunoz2982 4 года назад

Who else watches every video but never cooks anything lol

@SousVideEverything 4 года назад

I know you are a professional Chef Munoz, come on now.

@anythingelse5358 4 года назад

I watch every video, but I keep cooking the same things over and over! The sous vide sweet mashed potatoes, onion salad, pork tenderloin and ribeye steaks!

@tdawg719 4 года назад

Bought a sues vide machine but buying the vacuum sealer and bags hasn’t happened yet

@rystones8469 4 года назад

@hassraad8072 4 года назад

J Munoz me

@smaurer32 4 года назад

Glad your coming back to us normal folks and doing the cheaper cuts of meats. 👍

@unlisted773 4 года назад

Yes!!!!

@Metzger23 4 года назад

Yeah, too much of RU-vid was flooded with the Wagyu beef obsession.

@chrisowens7873 4 года назад

For real. Glad he truly does everything.

@tiredoftheliesalready 2 года назад

@@Metzger23 I mean, wagyu is absolutely delicious and tender. As most of us hadn’t had it yet, it makes sense it was a sensation for a while.

@screaminyj 4 года назад

I'd be curious about a test of 16hrs vs 24hrs and 36hrs cooking time to see if it becomes more tender, and if there is any down side to the flavor.

@godlymajins 4 года назад

There is absolutely a point if diminishing returns. From my experience, it stops tasting like meat after 24 hrs.

@bourbakis 4 года назад

@@godlymajins: Actually the Modernist recipe for tough cuts is 140f for 48hrs. I found it's not enough. I cooked at 138F for 55hrs, by then bites have similar resistance as ribeye

@shorttimer874 4 года назад

I've cooked both top & bottom round for 24 & 48 hours, I think somewhere in the middle would be about right.

@bertkutoob 4 года назад

@@keatonktw121 Regrettably, I have to agree. I stopped watching when it became too much same old same old showing off with expensive cuts and equipment that the average Joe can only dream of. Hopefully Guga will take this well meant observation in the spirit it is made.

@debwebb954 4 года назад

I cooked mine for 36 hrs and it was VERY TENDER!

@tobydickerson3671 3 года назад

I found eye of round in my fridge today and asked my mom if we were making stew. She said, "why would I make a stew with a perfectly good steak" I laughed so hard😂

@xXsugarFr33catZXx 4 года назад

This is by far the best food channel on RU-vid.

@SousVideEverything 4 года назад

Thanks Sugar! I appreciate that.

@bilalal-dujaily8375 4 года назад

Him and Adam Ragusea

@izururox 4 года назад

true

@reellifewithcinco7858 4 года назад

Agreed 🤘🏽

@bered4894 4 года назад

Sugar no it‘s Guga foods

@elma4980 4 года назад

The rejected steak trying to fit in with the cool steaks

@timtimtimmay4654 4 года назад

Guga is single handedly driving me to add kitchen and grilling appliances at an unsustainable rate.... sous vide just ordered. Almost added the Umai dry aging kit to the cart...damn.

@liesonpie 4 года назад

Was Gordon Ramsey in the room when you started seasoning this steak

@kelseycarter7338 4 года назад

Tommie YT bruh 😂

@stevown 4 года назад

Guys, thanks for this video. As someone who's been watching this channel for many years, I was recently lamenting to my wife about how your success has also allowed you to gravitate toward cuts of meat that will never be in my budget. This video is a good throw-back and brought me a lot of joy. I'm happy for how successful you've become over the years, and it's fun to fantasize about being able to try Wagyu, but I still love a good ol "affordable cut of meat" video which I can put to practice. :)

@SousVideEverything 4 года назад

Thanks StevOwn, most of my cooks you can replace expensive cuts with other cuts also. Keep that in mind and you will have meals with restaurant quality every time.

@Paresa15 4 года назад

I like to download these videos and watch them when I’m not hungry so I become hungry lol, everything looks delicious

@SousVideEverything 4 года назад

😂😂😂 that is a good strategy.

@larrybenoit1274 4 года назад

I just finished doing a eye of round,(5 1/2 #), left most of the fat on and sous vide for 27 hours at 131*. Used your suggested seasonings and finished with the garlic butter. Ninja was right, my mother in law would not complain. It was still a tiny bit tough but not enough to bellyache about. We thoroughly enjoyed it. The au jus was spectacular. Cheap eats and enough for several meals. Thanks for a great recipe. By the way I’m assuming the extra cooking time helped a lot. You guys are a gold mine. Love your site.

@mrgenius4 4 года назад

Maumau? Ninja? are these your gamertags lol

@fukun5773 4 года назад

And they're in their office lol

@benireges 4 года назад

Meowmeow.

@ThatNerdAlbert 4 года назад

Guga: *sees anything not good enough* Guga: I know it doesn't look that good right now.. *but watch THIS*

@decrepitpotato2345 4 года назад

That Nerd Albert guga looks at a broken marriage.. proceeds to use flamethrower

@kirayoshikage7122 4 года назад

*adds a crust*

@spinningbackspin 4 года назад

I have success with eye round, top round too. I find it is more tender if the cooking (sous vide) is extended to 30-36 hours. I have done over 6 of them this way. I also try to leave a nice fat cap during cooking. Adds great flavor, and if you don't want it in your juice, you can skim it off after cooking.

@HB238 4 года назад

I was thinking the same thing.. almost like a brisket.. it might get braised tho for that long

@lmaookaybud 3 года назад

Guga is one of those types of you tubers whose personality is so pure and kind, even when he’s doing an ad for a sponsorship I don’t skip ahead

@xmozzazx 4 года назад

I truly love watching you guys. Excellent representation of the truth, not sided toward what you do. Truth and honesty. Stay that way. Love from up here in Canada, I went and bought a precision cooker after watching you guys. I wish I would have known about sous vide 10 years ago. I will help your channel, the best I can.

@GlueFactoryBJJ 4 года назад

Glad to see you also doing some non-premium cuts! Love the vids! I don't miss ANY! :)

@ant3am 4 года назад

I wish I can see Guga being drunk 😂

@TheRealPunisher 4 года назад

Damn imagine the food he makes when he has the munchies

@linkinsam1796 4 года назад

I think we already have jk😀

@shaheedfaulkner2428 4 года назад

Guga seeing his kids sonogram It doesn’t look that good right now...but watch this

@cbtillery135 4 года назад

This is super cursed

@linkinsam1796 4 года назад

Hahahaha 😂

@AnUnknownPlayer. 4 года назад

Buttifye they’re what

@DatBoi-mo9vc 3 года назад

"Open up honey, i need to fit the torch in somehow"

@AnthonyFister 4 года назад

I absolutely LOVE your experimentation videos. Keep them coming!

@saplut 4 года назад

Guga, I’m going through some shit now and your videos always calm me down, thank you.

@firstlast2268 4 года назад

Ned Azar he doesnt care

@MsKingS6 4 года назад

Wish u the best bro !

@saplut 4 года назад

MsKingS6 thanks man!

@tekitez3949 4 года назад

Trust Guga to make even eye of round delicious!

@SousVideEverything 4 года назад

😂😂😂

@antoniomalusa8767 4 года назад

I would love for Guga to cook more cheap cuts, I love REALLY expensive cuts as much as the next one, but I cannot afford it regularly, something like this is a lot more doable on a weekly basis

@PanamanianMan317 4 года назад

One advise: Leave 1/2 of fat and score it so that the seasoning penetrates better and also leave it cooking for 24 hours. It is indeed a very tough cut and this is the best way to make it look like picanha. My personal seasoning consists of: rock salt, pepper, garlic powder, onion powder, a pinch of ginger, smoked paprika, and of course, thyme and rosemary. It not only comes out with a really pleasing explosion of flavor, but also very tender compared to other methods. Another option is to cut it in steaks after trimming it, then use a jaccard and a marinade: the ingredients I use are bitter orange juice, lemon juice, soy sauce, worcestershire sauce, salt, pepper, garlic (in any form) and onion (also in any form).

@talidras 4 года назад

I knew I loved you guys for a reason! You are here in Florida, you are foodies (with steak love) AND you love coffee. Best channel ever!

@rohangreen8890 4 года назад

Guga, it’s midnight here and I am up binging your videos. Amazing work!

@anuragroy11 4 года назад

Where are you from?

@SousVideEverything 4 года назад

Thanks Rohan! I appreciate that.

@SousVideEverything 4 года назад

Anurag Brazil. But came to the US when I was very little.

@rohangreen8890 4 года назад

Anurag Roy Melbourne, Australia. Guga has fans all around the world!

@bass2762 4 года назад

For me its almost 11pm now

@rayloper9911 4 года назад

I love that you are doing some videos on affordable meat. I remember times in my life when I could only afford the cheap cuts and I would have loved to learn from you. Many people will benefit from your knowledge.

@Fieldyrhart 4 года назад

I’m so happy I’ve been wanting to see this video for years on this channel! Thank you!

@Ashrayn 4 года назад

Thanks for doing this video! While I enjoy watching videos about Wagyu, tenderloins, and porterhouses, I'll very rarely if ever be able to cook them. Rather than perfecting already great cuts of steak, I would love to see more videos about making inexpensive cuts better.

@irian42 4 года назад

Would it improve through dry-aging? Maybe you could try?

@Ironchefpinoy 4 года назад

Deli meat slicer for paper thin slices is key for Eye of Round

@dp38 4 года назад

Agreed, it has a natural acidity that I just can't enjoy, but for some reason it becomes less present when sliced paper thin

@thomasrucker1455 Месяц назад

Just made this just as did, but cooked it about 22 hrs. Unbelievable flavor, and super tender for eye of round!! I also had a smaller piece of meat, so that may have contributed to the tenderness. My son gave it an A++. Thanks for all your vids!!! You are my go-to for Sous Vide.

@zeroalpha4818 4 года назад

Thank you This is exactly what I wanted

@chrisowens7873 4 года назад

I've been looking into ways to up my red meat intake and cut out the crap foods that have made me unhealthy. So glad I found your channel. The cheap cuts will help me tremendously. I can't afford to eat high end cuts to meet my daily needs. I'm not a chef either. This is almost impossible to screw up. Thanks for all the info. God bless.

@TheAstralftw 3 года назад

what is your experience now with iron round cut?

@geraldwebster9426 4 года назад

New subscriber here. You guys rock!!! I have a sous vide and I'm learning so much from you guys!! Thank you for what you do. Keep up the great work!!

@SousVideEverything 4 года назад

Thanks Gerald and welcome to the family.

@lucacastro3779 4 года назад

Your videos prove to us that any cut of meat is acceptable as long as is preped with respect and love. You are the best guga💪🏼🔥🔥

@justblaze7907 4 года назад

The way you trimmed that eye round broke my heart thing looked like something off a geometry test

@JustinGoodwin84 4 года назад

I don't trust ninjas opinion because his reaction is always the same.

@PickAPocky 4 года назад

Pepto bismol and vodka

@rabanfischer6005 4 года назад

Haha Youre right

@supamarty 4 года назад

And he is too loud and slamming of the table

@MatthewOstergren 4 года назад

He just really likes food

@liviusja8474 4 года назад

Fr the reaction are always the Same: „WOW, Its so moist and tender“

@angelickitten7193 4 года назад

Everytime I see the line in your videos I think of this one moment: “What do you want to try first?” “The lime”

@kohashiguchi1454 4 года назад

Not only does Guga know what he's doing when he cooks, but also all three personalities are contrasting and engaging. I am all for Mr. Mau doing videos on coffee!

@thegimel 4 года назад

Great video as usual Guga! Can't believe you haven't prepared a Denver cut yet on the channel! Please do!

@kratoschaos7260 4 года назад

Why was this channel not in my recommendations before? I just subbed because this is some quality content

@fernandogalue1250 4 года назад

For some reason I am jealous that Guga Foods surpassed SVE in subs. Don't leave us guga! :( I need the my weekly dose of the ninja and maumau

@friendlyneighborhoodcrackh6059 4 года назад

Fernando Galue watch ninjas channel! It is called Salty Tales!

@Cocklord911 4 года назад

Fernando Galue i think guga foods seems like his job, while sve seems more like his playground!

@clayfarnet970 3 года назад

I did a eye of round roast for Thanksgiving and served with a Turkey. We braised on high heat before bagging and Sous Vide cooking for 23 hrs. It was incredibly tender and pretty good. I think it was more flavorful cold the next day. I ate some, then sliced it very thin, placed in zip lock bag with a couple thinly sliced onions and a cup apple cider vinegar. Placed in the fridge overnight, delicious.

@Mrjosiahguy 4 года назад

I love how stoked you still get on a good tasting steak. Rock on brother!!!

@GrumpyGrunt 4 года назад

Guga...where even the coffee ad and a loaf of bread makes me hungry. 🤤

@chou4034 4 года назад

I haven't tried Cuban bread but Pan Sobao is one of my favorites!

@calvinzhobbes1977 4 года назад

Love the Videos. Nice Job Guys !

@briangastaldi6136 4 года назад

So glad to see you cooked it as a roast! Eye round has awesome flavor!

@Noodlepenis 4 года назад

So glad I found this. I'm a pro bodybuilder, so round steak is a huge part of my diet since it is so insanely lean and red meat. I am ALWAYS looking for a better way to make it.

@thirstbuster78 4 года назад

Guga, you have more knives than Dexter Morgan. Could you give us a walkthrough one day? Cheers, love the vids.

@acapulcogoldpablo8096 4 года назад

You guys are hilarious! I feel like I could easily get along with y'all. My type of ppl! Saludos, desde Houston, Texas!

@MolonLabe1000 4 года назад

I used Gugas recipe here as my baseline for dinner tonight. Amazing flavor! I found that 130 was a touch too done and that 25hrs was a better cook time but otherwise it turned out very well! Our baste included rosemary and we made an additional pan sauce using the bag juices. Incredibly flavorful and over all too soon. Thanks for proving Eye of Round CAN be sous vided, Guga!

@gbadini 4 года назад

I've dryaged an eye of round and it's amazing. You should try it

@brainstormer617 4 года назад

U been giving angel all the good stuff, and u give them THIS!!!😂

@johndessoye 4 года назад

I love this channel so much!

@cynthiaijoubertp1740 4 года назад

Thanks for the coffee info

@freonblast8125 4 года назад

When your 2nd channel grows bigger than your main. xD

@SousVideEverything 4 года назад

Thanks for the support!

@freonblast8125 4 года назад

@@SousVideEverything My pleasure :)

@tnk4me4 4 года назад

I always thought this was the main channel.

@freonblast8125 4 года назад

@@jamessopkin yeah and his guga foods channel has more subs, thats what I mean

@giantflyingspaghettimonste7216 4 года назад

@orlandocolom 4 года назад

I think you are the #1 Sous Vide seller 🤣. That was really nice, I love this channel and Salty Tales.

@ronsliz 4 года назад

Thanks, looking forward to other cheaper cuts. I cooked my bottom round in the oven at 200° for 1 hr per pd.

@jjfalk 4 года назад

Great video, as always. Making me hungry, as always 😂👌🏼

@Paul_Ironwolf 4 года назад

Hey Guga, big fan. You got me in to Sous Vide and you changed my life, or at least the food in my life, this is so easy and so good. Cheers from Lithuania, i'll have a drink to your good health. Į SVEIKATĄ! And have a great weak :)

@eumlog96 4 года назад

Paul Goodwill you bought Sous Vide machine?

@TheSkinking 4 года назад

I need you to do some wild boar, I have a freezer full that needs to be eaten.

@rusack7174 4 года назад

One of the benefits of sous vide, tenderization. We've done bottom round and chuck with equally great results. Not fillet but close to sirloin. A great way to save some coin while enjoying a great tender meal.

@dansong.tolman2793 4 года назад

I love you channel. I bought a "Select" Picanha (my mistake) so I injected warm butter & lard) and sous vide at 135 for 4 hours. My guests & I were really surprised, turns out great. Seared with charcoal & grill grates. The idea was to get some more fat in the meat. Keep up the great videos & ideas.

@mikeock3164 4 года назад

lmao screw you guga making me hungry at 2AM in the morning 🤤🤤

@meat_loves_wasabi 4 года назад

Nice Ad.... normally I would skip the ads....maybe cos I love coffee too

@SousVideEverything 4 года назад

that is something I can drink ever day.

@Dude0351 4 года назад

I love it! I recommended the eye round in one of my comments on your video!

@osgeld 4 года назад

I used eye of round for beef jerky, its low intermuscular fat and strong grain works well when doing that (you don't want fat going rancid when making dried meat so the fact the fat is mostly on the outside makes life very easy, and the grain if cut right means its not like chewing leather) and its fairly cheap

@ChelseaElizabeth1991 4 года назад

didn't know they had 2 channels. Subbed to both now :)

@wursthunter 4 года назад

Haha had a good laugh at @5:25 when they said "the best bread ever" Just google "bread" and "germany" Cheers from GER

@DavePruett 4 года назад

Eye of Round is one of my favorite cuts to sous vide for all the reasons you discussed. I usually cook for 24 hrs at 133, seasoned with SPG, although sometimes I will use another rub. It makes dinner for one night, then sliced thin for sandwiches until gone. No, it is not as tender as a filet or as rich as Wagyu, but it has amazing beefy flavor, more than tender enough, and it costs a fraction of premium cuts.

@stonedhomer621 5 месяцев назад

Thanks for the coffee tip I got a bag a sightglass banner dark I can't wait to try ☕🤤

@antoinelalonde1488 4 года назад

just wondering, do you sous vide guga's rub on it's own. after all your channel is called Sous Vide Everything .

@b3ar529 4 года назад

Guga, why u never try to tenderize the meat in this sous vide channel? Maybe u can test it with this kind of beef cut

@convincedquaker 3 года назад

He did. Search videos.

@IamMorpheaus 4 года назад

excellent stuff .. thank you guys ..

@adamc6988 3 месяца назад

Love watching these videos. When Momo wants a holiday or when he retires can I please have his job? All he does is taste the food after all the hard work has been done! What a lucky bugger 🤣🤣🤣🤣

@adamcolon 4 года назад

"Guga's Rub"... that sounds like the title of a porn

@linkinsam1796 4 года назад

Perhaps you shouldn't watch so much porn.

@mjdailamy4550 4 года назад

😂😂

@jaydiggty6263 4 года назад

😂😂😂😂😂

@Moshbearpig 4 года назад

Eye of round is amazing for making beef jerky, in fact it's probably the best for jerky.

@SousVideEverything 4 года назад

I love jerky! Going to make some.

@randybrack 4 года назад

@@SousVideEverything Would you make jerky after sous videing ?

@grontelp77 4 года назад

You boys got the right idea at the end. Its an ideal cut for slicing ultra thin to make French dip, Italian beef and Philly cheese steaks out of.

@horsenuts1831 2 года назад

In the UK we call this cut 'Silverside'. If you cure it like Brisket, it makes excellent Salt Beef / Pastrami.

@hawaiianpunch121 4 года назад

You should see how it would be if you let it soaked in blended pineapple and then cook it again

@Mike-qk7wf 4 года назад

😲

@oivomdorf0339 3 года назад

😂😂😂

@yeabuddy6070 4 года назад

I love french dips.... Omg... Looks so good👏👏👏

@JamesSpeiser 3 года назад

Good job!! looks awesome

@BillLehecka 4 года назад

I wonder if dry-aging Eye Round would make a difference at all....

@arnevanderlinden 4 года назад

you're gonna lose even more fat tho

@BillLehecka 4 года назад

@@arnevanderlinden But you'd solve the tenderness problem... Sounds like an experiment is in order.

@ShaneGraham057 4 года назад

Sous vide rounds are great for roast beef sandwiches when sliced really thin. Although I usually go for ~21 hours on mine. Very worth the effort.

@SousVideEverything 4 года назад

100% agree with you.

@madst7521 4 года назад

@@SousVideEverything Would be interesting to see how it works after 24 and 48 hours. I've done that with "Bottom Round" and the meat becomes incredibly tender without going dry.

@christopherford1449 4 года назад

This cut works great with sous vide, but I leave the roast in the bath for 24 hrs. I find that the longer time really helps the meat's tenderness. Cutting it really thin/using a meat slicer also helps. This cut, cooked by sous-vide, then sliced paper thin, makes outstanding roast beef sandwiches! I'm going to use the butter basting to see what that does the next time I make this (maybe this weekend). Keep up the good work--your videos are a "must watch" in my book!

@chrisclougher5399 4 года назад

In the UK we call this joint salmon cut of silverside and we use if as a roasting joint and wrap fat all the way round it and cook it for 20 mins to the ld at 170/180

@roijoseredor1902 4 года назад

I was born and raised only eating eyeround and that's a luxury to us 😂😂

@proudnobody2398 4 года назад

You should make a video where mamao and ninja makes a stake for you

@IvyLeagu 3 года назад

Your a genius when it comes to beef. Looks so yummy. Super ⭐

@TheRealDeal_81 4 года назад

Guga, I used to avoid eye of round like the plague, thinking it an absolutely inferior cut of meat. Thanks to this video, you've now given me inspiration for a new sandwich idea. You are officially the meat master!

@phrogpilot73 4 года назад

I do eye of round in the sous vide all the time. Try leaving it in 24-30 hours at 130. I think you'd be MUCH happier with the results.

@KingBarney 4 года назад

That sounds very excessive. Unless you're turning up the heat extremely slowly, your steak is gonna be done cooking after like an hour and a half and then it'll continue just being hot for no reason. Any benefits of keeping it at the right temp longer is gonna be well passed after a few hours

@maoil6525 4 года назад

@@KingBarney ... It's not about reaching temperature, it's about breaking down connective tissue and denaturing proteins at lower temperatures.

@onerimeuse 4 года назад

Could you inject butter or lardinto the steak to add fat to the inside of the round?

@jackwebb437 4 года назад

I had already done this with the same cut of beef. Used red wine and some beef stock in the bag. Made French dip sandwiches. I seared it pre and post sous vide. The burned surface was a great flavor.