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Eye of round steaks...

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


  • doubledouble Posts: 1,214
    No clue ;-) how the short ribs coming along?
    Lynnwood WA
  • MrCookingNurseMrCookingNurse Posts: 4,394
    I did this cook a while ago and loved it. Do you have a jacard?


  • Little StevenLittle Steven Posts: 28,317
    Toss them and cook a ribeye


    Caledon, ON


  • Charlie tunaCharlie tuna Posts: 2,191
    +2 with Little Steven !!!
  • JayHawkEyeJayHawkEye Posts: 196
    @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
  • doubledouble Posts: 1,214
    Worth the wait!
    Lynnwood WA
  • JayHawkEyeJayHawkEye Posts: 196
    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
  • SkiddymarkerSkiddymarker Posts: 7,668
    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. - Vee-Gan: old Indian word for poor hunter. 
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