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Phallys

The fresh garlic and sous vide crowd is as boisterous as the 137 crowd.


ygrasdil

As someone who cooks nearly everything sous vide with only salt, I am extremely offended! /s


System777

I’m team 137!


Phallys

For ribeyes alone, me too ;)


Kendrome

A lot of people don't understand the difference between intermuscular fat (the fat between muscles) and ~~inter~~**intramuscular** fat embedded in muscle. Intermuscular fat requires the higher temperature to break down the barriers between 8t and the meat, whereas intramuscular doesn't. Ribeyes have a ton of intermuscular fat, whereas most other cuts do not. While strip steaks do have a strip of intermuscular fat along one side, you can easily render this during the searing process. There is nothing wrong with still liking 137 for other cuts, but it doesn't have the magical effect like it does for Ribeyes. Edit: fixed where I messed up the prefix for intramuscular


cookiekid6

What about a chuck roast?


ygrasdil

Depends on your Charles roast. Most of them have a big ole strip of inter muscular fat running down the middle. You can actually take out that fat by peeling it off, but I like it. I always cook chuck at 137


cookiekid6

You’re out of your mind if you think I’m letting that fat be wasted. I’ll usually just cut them up like ribeyes and cook them like ribeyes as I only cook for myself.


[deleted]

Same thing. But, SV is longer like 24 hours.


Brahms23

I have one going right now. I will let it go 30 hours at 136 (split the difference). It usually turns out fantastic


System777

How’d yours end up, and what did you serve it with?


Brahms23

Perfectly cooked! Beautifully medium rare and as tender as the finest ribeye. I seared it for 90 seconds on each side and it came out spectacular


Kendrome

I haven't cooked one before, but looking at pictures you can definitely see some intermuscular fat. I would say 137 is probably worth it, though I see some reputable sites going as high as 155 for more barbeque-like texture.


Redskins_nation

No matter what have to bathe it for super long time tho


[deleted]

[удалено]


Kendrome

Please double check that everything makes sense now, I'm correcting this on my phone while I have a horrendous headache.


Kendrome

Sorry yeah, fixed. Intramuscular is the fat embedded into the muscle that doesn't need the higher temperature.


Ok-Structure6795

To render fat via searing on other cuts, is it simply just a matter of searing it on the side w the fat directly? I never have rendered fat from searing but that may be because I *always* forget to place the sides on the pan 🤦🏻‍♀️


jelrano

It’s an eye round, 137F might be a bit too much.


on_the_nightshift

By about 15-20 degrees


jelrano

It’s an eye round, 137F might be a bit too much.


broederboy

131° f for 18 hours comes out perfect every time!


ITMouse

I'm extremely curious. Has there ever been a confirmed case of botulism related to sous vide? I kind of think that would be front page news and shared every time someone posts a picture of vacuumed sealed meat with raw garlic.


jbsailor_

Suuuuurreeee the wife bought it and took a photo of it in the shopping cart


System777

😂😂😂 you got me, it was me!


Space-Booties

🤣


peanutbitter95

Omg came to say this lol, you sneaky sneak


AllTheMTG

131°f for 24h. Sear. Slice very thinly, ideally with a slicer, and serve on hearty sandwich rolls with jus (clarified if you're fancy). This is an excellent lean French dip / roast beef cut. Do not overcook it or it will punish you severely.


labratchet

Second this. Used to also smoke these and make Chicago dipped beef. Solid sandwich meat, not the best otherwise


AllTheMTG

That sounds delightful. I've never smoked an eye of round but I'm absolutely here for it.


[deleted]

If you don’t have a slicer. Freeze the meat for an hour and use your sharpest knife to make it thin as possible. Easier frozen than room temperature by a long shot.


AllTheMTG

Oh absolutely, great tip! The slicer is a real overkill purchase. Unfortunately, it's also about the only way I'm slicing 3-6 pounds of roast beef as thin as my kids like it. I'll do a lot for my kids, but I won't do that.


A-Vivaldi

Has anybody tried a mandoline for slicing quasi frozen eye round?


AllTheMTG

That seems awkward. These are big hunks of meat, and they'd want to mash, even partially frozen, versus push cleanly through. If you find a way to make it work, do let us know, because that could be useful.


A-Vivaldi

My thoughts too, I haven't bought that cut in decades. You can get them about 4" in diameter. May be worth an experiment, since I also have a slicer.


AllTheMTG

I'll let someone without a slicer bite that bullet.


OhCrapItsYouAgain

You’d absolutely wreck the blade on the mandolin with something like that, I’d reckon (if you could even get the slices). It’d be like trying to slice with a 4inch knife, in one single motion


A-Vivaldi

I figure it would probably bog down. But hey, in the interest of science...somebody may have tried it


TommyTheTophat

I've tried it, but with cold not frozen eye round. I can't get it to slice all the way so it ends up like a shaved beef. It's not bad if you don't have a slicer.


ginsodabitters

What about meatloaf?


chirodiesel

Save the drippings afterwards to make a killer au jus too.


AllTheMTG

One hundred percent. This person French dips.


N01_Special

One of the many things I would never do when at home cooking.....no need to try and be fancy.


AllTheMTG

Really? I do this regularly, it's a hit. The meat freezes and reheats well vacuum-packed, and if you add the jus in the bag it's all ready to go, just apply to bread and enjoy. I've got about a half dozen servings in the freezer, along with at least two uncooked eyes.


N01_Special

Oh sorry, no I agree with everything you said, and yes it's the perfect choice. I was joking about trying to be fancy when home cooking. I will do a nice plate and all, but rarely clarify any stock or the like.


AllTheMTG

Ah, I misunderstood - thanks for clarifying! And yeah, clarifying the bag liquid is a hassle, but it makes for a beautiful presentation. Plus, the bits you strain out are /real popular/ with the doggo...


sagaciousmarketeer

Slice thinly. Roast beef sandwiches. Make an aioli. Get your garlic that way.


System777

Hell yeah, I’ll buy a nice artisanal sourdough or ciabatta


suejaymostly

Learn to make bread and you can get jiggy with it all day long


woichhinwil

Yep, 50+ male, make my own sourdough twice a week


EmEmPeriwinkle

If you live near a vons or Albertsons grab a rosemary sourdough loaf.


nervemiester

This is the way.


mkultra3000

Get yourself some rolls, wet them down, sprinkle caraway seeds and coarse salt, let ‘em dry. Get some real fiery horseradish and do some beef on ‘weck (short for kimmelweck)


mkultra3000

And slice THIN


mytsigns

You call that THIN? I said THIN!


TonyDanza888

Go Bills!!!


[deleted]

Can you explain the ‘wet them down’ part? What does that achieve?


mkultra3000

Just some light moisture (unless baking yourself) to stick the seeds and salt to the rolls.


jfbincostarica

Eye of round or top round…I use for beef jerky …but that another forum /smoking


Random_Fox

makes great jerky


beezechurg

You may want to read into using raw garlic in sous vide. There can be significant risk of botulism. Just lookin out.


System777

Shit, that is true! I read that somewhere as well. Good looking out bro, I’m gonna pause the cook and rebag, I literally just started it. Thanks!


beezechurg

Absolutely dude. Hope it turns out well!


System777

Took the garlic outta the bag more out of an abundance of caution. Read that botulism spores appear at a range between 120-127 degrees F and I’m cooking at 135. Regardless, don’t want my meat to become a science experiment!


Pokerhobo

The botulism risk is one thing, but fresh garlic won’t get you a nice garlic flavor even at 137F, needs to be much higher. This is why people tend to use garlic powder with sous vide. You can save the fresh garlic to use with butter basting.


System777

Yep, read that too. Thankfully I did add garlic powder as well. And, I removed the garlic cloves.


N01_Special

Came here to day the same thing. Never heard anyone debate rosemary in the bag, but garlic can be questionable. Enjoy!!!


bblickle

Not at 131°+ (which he would be at for a 24hr cook).


taintmeatspaghetti

I got roasted a few days ago for saying the same thing. Interesting people on this sub lol


Brasketleaf

I remember that and I don’t know what’s real anymore.


mstrong73

I’ve done this as suggested elsewhere at 131 for 24 hours. Salt pepper and some ground celery seed. I like to chill it in an ice bath before the sear then slice thin and make killer sandwiches. The juice from the bag makes a great base for a jus as well.


Doranagon

She didn't buy the wrong cut, she just disagreed with your decision and corrected it 😉


ithinkimlogical

Guga has some good videos on how to make this cut as delicious as it can be. Take a look in his YouTube channel


NairbHna

Do you have any idea how little that narrows it down. Man is a video making machine lol


[deleted]

Let us know how it turns out!


Nicky2Feet

I’d go longer than that, tbh. I did a 72 hour cook on one of those a while ago and it was great.


System777

Crazy how much the cook times differ. Makes me think maybe it doesn’t matter that much if people love these at all types of cook times. Thanks for the 2 cents though, depending on how it goes this time I might try a longer one next time.


nghastings

I’ve probably used the phrase ‘it’s like cheating’ relating to sous vide more than anything else due to the huge margin of error on cook times. I’m a native Texan and I do our traditional bbq briskets this way - for 24 before smoking for six. The old diehards don’t even know what hit them 😂


iceman0c

I used rosemary in a 30 hour cook and it was horrendous. Normally I love rosemary, but this time the entire outside of the meat tasted like bitter pine tree. Maybe 24 hours is fine but I don't think rosemary does well in a long cook.


System777

Lol, shit. I removed the garlic but left the rosemary in. I’m gonna be feeding this to the kids so I’m sure they’ll let me know if it tastes like shit.


iceman0c

Might be fine. Either way, I just trimmed off the outside 1/4" or so and it was great


blovedcarrot

Don’t do raw garlic but what do I know. Go for it.


System777

Took em out about 20 minutes into the cook, and rebagged.


WalnutSnail

Eye of round makes great jerky.


[deleted]

I cut big steaks from that cut, about 2 fingers thick. Pre-sear them, and sous vide them for an 2 hours at 130F (not as hot as a fattier cut), then re-sear them. Let them cool for a few minutes to absorb the juices. Sliced thin, against the grain, served with mustard or horseradish on a charcuterie board. You can get a lot out of that cut, and it's often a very reasonable price. I'm guessing you were looking for a tenderloin?


System777

No, my wife is Venezuelan and she wanted a cut of meat they call “pollo de res”, which (sidenote) translates into chicken of beef? So I facetimed her from the grocery store and showed her the options and she told me which one to get. When I got home she told me it was the wrong one. So it’s half true it was her mistake and half true it was mine! By the way, I did some research and what Venezuelans call Pollo de Res seems to be Tri-tip.


[deleted]

What a curious thing - I learned something today - thanks! I thought maybe a tenderloin because they can look similar as primal cuts go. I think you can sous vide this cut for too long - it's not very fatty, and so it doesn't taste better for the longer cook. I think 2 hours is good. I tried it overnight once, and the results were less than spectacular.


System777

Well, I’m coming up on 24 hours, about to get home just bought the horseradish, kaiser rolls, arugula and a few ingredients for the au jus. We’ll know soon enough how it ends up tasting!


mrc7928

135 degrees for 48 hours. Pull it out, save bag juices, dry meat, sear it in cast iron pan. Slice thin. On a cookie sheet, stack about 5 or 6 slices, top with sauteed onions and mushrooms and top that with provolone. Place under the broiler for a minute. Serve meat/cheese on a brioche roll with the strained jus on the side.


J_Case

Eye of round is my go to roast beef choice. I season with s&p, smoke it low for an hour or so before throwing in the sous vide with garlic, rosemary and thyme at 131 for 30 hours. Straight to an ice bath and in the fridge overnight before throwing on the slicer. I’ll never buy processed deli meat again!


joonjoon

Eye round is super lean and in my experience going 24 hours with it turns it so dry it'll be like you're eating a sponge (depending on temp of course). I think a few hours is better. I would do like 5 hours at 135ish. But please report back! I do a lot of sous vide round and still don't have one time/temp I feel is best.


System777

Funny enough initially I was thinking 5 hours. I checked google and all the recipes call for 24-48 hours! I’m gonna go for 24 and will report back here in case anyone cares lol


therealsauceman

I cares. Let me know.


System777

Alright guys, the meat came out great. Hint of rosemary but not overpowering like some mentioned it might turn out. Went to Publix, bought some Kaiser rolls, arugula and horseradish sauce, smoked gouda and brie cheeses. Got home, removed the meat from the bag and saved the juices. Made a surprisingly good au jus by adding beef broth, some red wine, 1 tbsp of Worcestershire sauce and 2 tbsp of flour. Whisked all that shit together and let cook for about 7 minutes. Cut the meat as thin as I could and then toasted the Kaiser rolls with some olive oil butter then made the sandwiches.The kids loved it and I still have some meat left over for tomorrow. Thanks to everyone for their advices, they really helped!


dawonderseeker

Thanks for the update. I can finally sleep.


joonjoon

I cares too!


dawonderseeker

I also care. Why did you make me care?


Infamous-Parsley-219

130 1/2 24 hrs


joonjoon

I've done that before and it came out SO dry.


Typical_Platypus9163

After cooking, you should definitely chill and then turn it into a Wellington. Post your outcome, and be judged by the people. It’s a whole thing.


CaviarTaco

Eye round would be just about the worst cut to do a beff Wellington with. It is typically done with the most tender cut, a filet. Eye round is one of the least tender cuts.


Typical_Platypus9163

And yet, it can be done successfully. I suggest you try it. See my post on Beef Skellington.


Khatib

That wasn't remotely successful. [Your pastry is completely unpuffed. That's dense and under cooked. Very clearly so.](https://i.imgur.com/iEubTtR.jpg) At least the way you did it, you had an excuse for sous vide because you were using a cheaper cut. But it needed 20 more minutes in the oven.


Typical_Platypus9163

SPOILER ALERT: No matter what you do, people will say your puff pastry is undercooked.


System777

Definitely not experienced enough to try to cook myself a beef Wellington but thanks for the suggestion!


xaxen8

I'd turn it into beef jerky any day over sous vide. Just me though. I love beef jerky.


slawre89

“When you’re at the store pick up a beef tenderloin” *comes home with an eye of round roast* 🤦‍♂️


dallenr2

Slice very thin and marinade. Then smoke/dehydrate at low temp (175 or so) until dry. Now you have wonderful jerky. That’s about the only thing I do with eye round.


Namastay_inbed

Return it and get the “right” one ?


System777

But that would ruin the fun!


Professional-Pain309

Nah make beef jerky


Dedo_gordo

Argentinian here, yeah that cut is to cut thinly and do “Milanesas”. Its like schnitzel.


System777

Damn, good call on the Milanesas. I’ve never breaded and fried meat before, but I’m sure my wife can do it. However. I’m guessing if I sous vide for 24 hours the texture won’t be good anymore for Milanesa?


Herc5598

Well?


System777

Well what? Just started the cook 1.5 hours ago.. it’s gonna be a while!


conipto

EAsy buddy you're getting into posting a safe pic territory.


nakoros

I use it pretty regularly for roast beef. I want to say I usually do 12-18 hours, but I have to Google it every time. Usually just some dried seasoning mix, though I've also cut small slits in the meat and stuffed them with slivered garlic (which I often do when oven-roasting). After searing cut as thin as you can and serve with vegetables (usually potatoes and broccoli for us) and maybe a mushroom gravy made with the bag drippings.


X-Jim

Adding rosemary to the bag was amazing with my chuck roast.


[deleted]

130 for 24 hours will give you a tender roast. just did a round last week and it's still giving me some good food.


WalnutSnail

135 for about 18hrs, freezer for 20 minutes (or longer) cover in mayo. cast iron sear for crust. Save bag juices for an au jus dip. Slice paper thin. Caramelized onions. Horseradish mayo. Slap it on a personal sized chunk of crusty baguette sliced lengthwise, (not in rounds) Melt some cheese on top under the broiler. Dip that fucker in the au jus and scoff.


MetricJester

After you are done sous-vide, chill it, slice it thin while still cold, and serve it in a gravy. If you get a taste for this cut, you should also look up rouladen as an alternative preparation. Sliced, pounded, spread with mustard, wrapped around a garlicky pickle, and cooked in gravy. One of my favourite beef dishes.


CaviarTaco

Well it is flavorful but it’s one of the toughest cuts of meat. Also it doesn’t have much collagen so it doesn’t get tender with a longer cook like a chuck roast. You can basically do 2 things, cook it rare at like 130, the slice it really thin against the grain or make jerky with it.


ketoLifestyleRecipes

Eye of round makes killer jerky.


sonofsqueegee

It’s actually super tough AND super flavorful


357Magnum

To add to the bandwagon, I've done the meat slicer roast beef sandwich method with this cut plenty of times and it is amazing. 24hr cook sounds good, but I've actually done 8-10 hours at 133-134 and had very good results when sliced thin. I buy 2 packs at Costco. I cook one and season/freeze the other in a bag for later so I can just drop it in at a later date with no prep.


foreskinfive

Mississippi roast


Euxin

Gently crush the garlic before putting it in the bag. Whole garlic will not give enough flavor


geoffpz1

Tacos.. barbacoa.. orange, maybe a lime. OO for some fat/flavor.. maybe a bit of better than bullion(haven't done this, but sounds interesting) S/P a bit of cumin.. 24 ish.. rest/sear/pull. TACOS!!!!! Did enchiladas last time, but same..


pointsnfigures

slice it hyper thin, turn it into Italian Beef, Chicago style. Get some giardiniera and a crusty roll.