The pic washed out the beautiful pink 😕 however the eye of round was so tender. We had steaks from it for breakfast and it was like eating a perfect NY Strip. The rest we sliced and made mock Arby's beef and cheddar. I sous vide at 133f for 18hrs then seared in butter. Seasoning was salt, pepper and garlic.
by disgruntledhumanist
7 Comments
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I know a lot of people will say that 18 hours is too long for eye of round, but me and my family love it. I do 131. We went to a Prime Rib buffet last week, and to be honest, other than the fat, the meat is just as tender. As for price, I can afford eye of round as a weekly roast for home.
Looks delicious
Nice! For me eye of round is a great sandwich meat that you can make on weekend and then enjoy the entire week. If you want to take any large piece of meat to another level, do a heavy dry brine overnight. I like to use dried herbes de provence mix, and go heavy on it.
I’m sure it was tasty but I find it hard to believe it tasted like a NY Strip. Sorry.
I sometimes SV Eye Rounds, and sear in a cast iron pan. Never went as long as you did, will try next time.
Also the end piece cut up makes great roast beef hash.