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Weekly Man Cook: Eye of Round Steak
Comments
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Looks like you spent that 5 bucks well!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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MCN, that looks awesome. Was it chewy at all?
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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@aviatorI'd be lying if I said no, but its really hard for me to say yes. It had a bite or two that were.Easy way to put it, it was better all around than a lot of steaks Ive paid 20$ for at restaurants._______________________________________________XLBGE
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Looks good!I just made chicken using the Teriyaki Jack Daniels marinade for the first time and loved it. I couldn't tell you the last time I had a steak at a restaurant other than a high end place. Even cheap steaks are better than most restaurants. I will grab a couple of these and give it a shot sometime.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Been scared of trying them, nice to know they are doable they always have them at Publix
Look good!
LBGEGo Dawgs! - Marietta, GA -
@solson005
Post it when you cook them if you don't mind. I was very pleased, eager to see what someone else thinks. I'd cook these for company. We have two places ill order steak now. One is high dollar, one is a mom and pap. Other than that I'm eating steak off my grill
@smokindawg82
I think you will be presently surprised._______________________________________________XLBGE -
Glad you can still go out for steak. Even the places I used to love for steak I have only been to once since getting the Egg because I can do 5 times better then they can for 1/8th cost.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Nice job, eye of round needs some marinade and you did it very nicely.Needs an acid marinade, which I think tenderizes the meat a touch. Hope you enjoyed them.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Sure thing, I get Eye of round in my Pho all the time but I think that is my only experience with it. i'll get the small out and let you know sometime in the next week.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Canadian, or at least eastern Canadian eye of round is good for shoe repair and not much more. I did one sous vide for 24 hours a few weeks ago and it was edible. Looking forward to going 48 hours on one.
Steve
Caledon, ON
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Little Steven said:
Canadian, or at least eastern Canadian eye of round is good for shoe repair and not much more. I did one sous vide for 24 hours a few weeks ago and it was edible. Looking forward to going 48 hours on one.
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Skiddy,
Yes I have that. I think you guys get more Alberta beef than we do though. I haven't tried sous vide with a sauce type marinade but I have found a little seasoning goes a long way. I put a couple of cloves of garlic in with some pork chops on one of my first tries and they were almost inedible.
Steve
Caledon, ON
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I have a 2.5# Eye Round Roast sitting overnight with some EVOO Worcester sauce DP Raing the steaks salt and pepper. My plan is to low and slow today, then hit it with the new slicer and make some Beef on Weck sandwiches, hopefully close to how like Buffalo's Charlie the Butcher does them.I like my butt rubbed and my pork pulled.
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@MrCookingNurse - thanks for this thread. Eye of Round, either roast or steak, has a less natural taste than many beef cuts, it is a "blank canvas" for your marinade artwork. (Sorry, I've been reading Modernist Cuisine again) It will take on great flavour and if you can somehow soften the texture, it makes a good meal. Usually braised for things like Swiss Steak, if treated like MrCookingNurse did the results on the grill can be very good. Tenderized steaks, sliced thin are great for stir fries, which often have distinctive sauces giving the meat flavour.The other benefit is buying a roast and then slicing your own steaks or cutlets. Beef schnitzels are really very good, different than the normal chicken, pork, veal. As a roast (tenderized) and sliced it is good for deli meat.By no means a gourmet cut, but it can be an inexpensive treat every now and then. (Soapbox now available for next speaker)Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I did an eye round roast around a year ago. Very tough meat...but if you slice it as thin as you're able to, not bad eating. If you have a slicer and can shave it, it'd be great as roast beef sandwich material.
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Lunch today was leftover round steak and rice.
It was still very good after being microwaved. Tasted amazing, was a good but chewier reheated. Everyone at work was =P~ tho because of the smell and the look of a perfectly cooked steak._______________________________________________XLBGE -
Man that looks great! Nice job making a cheap cut o' beef look fancy.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@mrcookingnurse, very nice but you call that man cook? where's the man grate ;-)I jaccard eye of round crazy for jerky, even when sliced with the grain it's tender; almost 100% fat free and not have to worry too much about it turning rancid. Hey, like most folks say it's like leather so why not make leather?) )canuckland
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