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Eye of round steaks...
JayHawkEye
Posts: 196
What's the best way to cook these? Just like any other steak? Marinade? I'm open to suggestions...
"Take yourself lightly, but what you do seriously." - M. Martin
XL BGE - Johnston, IA
Comments
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I did this cook a while ago and loved it. Do you have a jacard?
http://eggheadforum.com/discussion/1148972/weekly-man-cook-eye-of-round-steak#latest_______________________________________________XLBGE -
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+2 with Little Steven !!!
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@MrCookingNurse I don't have a jacard (I do have forks!), but those look mighty tasty marinated.@double The ribs are sitting at 133* and just crossed 48 hours. Can't wait till tomorrow night.As far as the ribeyes...not what I thawed out."Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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Well, when I opened the package (from a quarter of beef we just got) the steaks were really thin. So, I've got them in a southwestern-ish marinade til tomorrow. Gonna cook them and food saver/freeze them for fajitas/nachos/pizza down the road. It'll give me another reason to use the charcoal before I finish the short ribs that are in the SideKic."Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA
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The Cooking Nurse did a good cook with these, if you like a strong marinade, get a Jaccard tenderizer. Did an eye of round, garlic inserted and heavy on the rub, cook it and slice thin, great deli meat.I hit the roasts maybe 30 times with the three knife set.Forks spread the meat fibres, a Jaccard cuts the meat fibres - big difference.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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