Will the WORST cut of STEAK be saved with SOUS VIDE and BUTTER? | Sous Vide Everything
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- čas přidán 8. 07. 2019
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Sous vide has made some magic over the years with amazing cut of beef. 99% of the time its perfect and one of the best way to cook it. However one cut still remains to be tested and that is the eye of round. Will sous vide and butter make it amazing? We find that out today.
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HOW TO COOK EYE OF ROUND SOUS VIDE
I cooked it for 16hrs @ 131°F / 55°C)
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#RoastBeef #EyeofRound #SousVide - Zábava
He seems genuinely happy to be able to cook; like he's found his purpose in life and it's not often that you see that. I'm happy for him.
@Cyborg1337 Of course he is, CZcams is a job, but I feel like money isn't the reason he made a cooking channel, it's more passion.
@Cyborg1337 he says in the vids that he doesn't eat steak everyday
Hey man he gets to eat what he makes, i would be happy if i could do that man i would be just as happy as he is
I really love your username and pfp, LIS was a beautiful game
@@cthulhu3392 youd be happy to do him?
Guga I'd love to see you dry aging a few cheaper cuts like these and trying it out!!! 😊
I dry aged an eye of round for 30 days once. It's not worth it. The best thing for this is to add some bone marrow to it before sous viding.
greg dumont that sounds like a great idea
Just don't buy eye of round. Pretty awful cut for anything other than braising.
@@geffern eye round is cheap thats why people buy it
Hup, that is right cooking with cheaper cuts is harder to have great cook and more useful for most of the viewer
I have a brilliant idea put Guga's rub into butter and make Guga's Butter!
Now I'm curious if wagyu eye round is good.
That’s a fantastic question.... wonder where the rest of those cows end up
Burguers
DS-HotPockets It would still be as tender as a Tenderloin
Same
Hmm🤔
Glad your coming back to us normal folks and doing the cheaper cuts of meats. 👍
Yes!!!!
Yeah, too much of CZcams was flooded with the Wagyu beef obsession.
For real. Glad he truly does everything.
@@Metzger23 I mean, wagyu is absolutely delicious and tender. As most of us hadn’t had it yet, it makes sense it was a sensation for a while.
This is by far the best food channel on CZcams.
Thanks Sugar! I appreciate that.
Him and Adam Ragusea
true
Agreed 🤘🏽
Sugar no it‘s Guga foods
I'd be curious about a test of 16hrs vs 24hrs and 36hrs cooking time to see if it becomes more tender, and if there is any down side to the flavor.
There is absolutely a point if diminishing returns. From my experience, it stops tasting like meat after 24 hrs.
@@godlymajins: Actually the Modernist recipe for tough cuts is 140f for 48hrs. I found it's not enough. I cooked at 138F for 55hrs, by then bites have similar resistance as ribeye
I've cooked both top & bottom round for 24 & 48 hours, I think somewhere in the middle would be about right.
@@keatonktw121
Regrettably, I have to agree. I stopped watching when it became too much same old same old showing off with expensive cuts and equipment that the average Joe can only dream of.
Hopefully Guga will take this well meant observation in the spirit it is made.
I cooked mine for 36 hrs and it was VERY TENDER!
Guga is single handedly driving me to add kitchen and grilling appliances at an unsustainable rate.... sous vide just ordered. Almost added the Umai dry aging kit to the cart...damn.
Who else watches every video but never cooks anything lol
I know you are a professional Chef Munoz, come on now.
I watch every video, but I keep cooking the same things over and over! The sous vide sweet mashed potatoes, onion salad, pork tenderloin and ribeye steaks!
Bought a sues vide machine but buying the vacuum sealer and bags hasn’t happened yet
Me
J Munoz me
Guys, thanks for this video. As someone who's been watching this channel for many years, I was recently lamenting to my wife about how your success has also allowed you to gravitate toward cuts of meat that will never be in my budget. This video is a good throw-back and brought me a lot of joy. I'm happy for how successful you've become over the years, and it's fun to fantasize about being able to try Wagyu, but I still love a good ol "affordable cut of meat" video which I can put to practice. :)
Thanks StevOwn, most of my cooks you can replace expensive cuts with other cuts also. Keep that in mind and you will have meals with restaurant quality every time.
I just finished doing a eye of round,(5 1/2 #), left most of the fat on and sous vide for 27 hours at 131*. Used your suggested seasonings and finished with the garlic butter. Ninja was right, my mother in law would not complain. It was still a tiny bit tough but not enough to bellyache about. We thoroughly enjoyed it. The au jus was spectacular. Cheap eats and enough for several meals. Thanks for a great recipe. By the way I’m assuming the extra cooking time helped a lot. You guys are a gold mine. Love your site.
Was Gordon Ramsey in the room when you started seasoning this steak
Tommie YT bruh 😂
The rejected steak trying to fit in with the cool steaks
I like to download these videos and watch them when I’m not hungry so I become hungry lol, everything looks delicious
😂😂😂 that is a good strategy.
I truly love watching you guys. Excellent representation of the truth, not sided toward what you do. Truth and honesty. Stay that way. Love from up here in Canada, I went and bought a precision cooker after watching you guys. I wish I would have known about sous vide 10 years ago.
I will help your channel, the best I can.
I found eye of round in my fridge today and asked my mom if we were making stew. She said, "why would I make a stew with a perfectly good steak" I laughed so hard😂
I love that you are doing some videos on affordable meat. I remember times in my life when I could only afford the cheap cuts and I would have loved to learn from you. Many people will benefit from your knowledge.
Glad to see you also doing some non-premium cuts! Love the vids! I don't miss ANY! :)
Guga is one of those types of you tubers whose personality is so pure and kind, even when he’s doing an ad for a sponsorship I don’t skip ahead
I knew I loved you guys for a reason! You are here in Florida, you are foodies (with steak love) AND you love coffee. Best channel ever!
Guga, it’s midnight here and I am up binging your videos. Amazing work!
Where are you from?
Thanks Rohan! I appreciate that.
Anurag Brazil. But came to the US when I was very little.
Anurag Roy Melbourne, Australia. Guga has fans all around the world!
For me its almost 11pm now
I wish I can see Guga being drunk 😂
Damn imagine the food he makes when he has the munchies
I think we already have jk😀
I’m so happy I’ve been wanting to see this video for years on this channel! Thank you!
Thanks for doing this video! While I enjoy watching videos about Wagyu, tenderloins, and porterhouses, I'll very rarely if ever be able to cook them. Rather than perfecting already great cuts of steak, I would love to see more videos about making inexpensive cuts better.
I have success with eye round, top round too. I find it is more tender if the cooking (sous vide) is extended to 30-36 hours.
I have done over 6 of them this way. I also try to leave a nice fat cap during cooking. Adds great flavor, and if you don't
want it in your juice, you can skim it off after cooking.
I was thinking the same thing.. almost like a brisket.. it might get braised tho for that long
One advise: Leave 1/2 of fat and score it so that the seasoning penetrates better and also leave it cooking for 24 hours. It is indeed a very tough cut and this is the best way to make it look like picanha. My personal seasoning consists of: rock salt, pepper, garlic powder, onion powder, a pinch of ginger, smoked paprika, and of course, thyme and rosemary. It not only comes out with a really pleasing explosion of flavor, but also very tender compared to other methods.
Another option is to cut it in steaks after trimming it, then use a jaccard and a marinade: the ingredients I use are bitter orange juice, lemon juice, soy sauce, worcestershire sauce, salt, pepper, garlic (in any form) and onion (also in any form).
I absolutely LOVE your experimentation videos. Keep them coming!
The way you trimmed that eye round broke my heart thing looked like something off a geometry test
Why was this channel not in my recommendations before? I just subbed because this is some quality content
I've been looking into ways to up my red meat intake and cut out the crap foods that have made me unhealthy. So glad I found your channel. The cheap cuts will help me tremendously. I can't afford to eat high end cuts to meet my daily needs. I'm not a chef either. This is almost impossible to screw up. Thanks for all the info. God bless.
what is your experience now with iron round cut?
Not only does Guga know what he's doing when he cooks, but also all three personalities are contrasting and engaging. I am all for Mr. Mau doing videos on coffee!
Your videos prove to us that any cut of meat is acceptable as long as is preped with respect and love. You are the best guga💪🏼🔥🔥
New subscriber here. You guys rock!!! I have a sous vide and I'm learning so much from you guys!! Thank you for what you do. Keep up the great work!!
Thanks Gerald and welcome to the family.
Would it improve through dry-aging? Maybe you could try?
I love how stoked you still get on a good tasting steak. Rock on brother!!!
Just made this just as did, but cooked it about 22 hrs. Unbelievable flavor, and super tender for eye of round!! I also had a smaller piece of meat, so that may have contributed to the tenderness. My son gave it an A++. Thanks for all your vids!!! You are my go-to for Sous Vide.
Guga: *sees anything not good enough*
Guga: I know it doesn't look that good right now.. *but watch THIS*
That Nerd Albert guga looks at a broken marriage.. proceeds to use flamethrower
*adds a crust*
Guga, I’m going through some shit now and your videos always calm me down, thank you.
Ned Azar he doesnt care
Wish u the best bro !
MsKingS6 thanks man!
So glad I found this.
I'm a pro bodybuilder, so round steak is a huge part of my diet since it is so insanely lean and red meat.
I am ALWAYS looking for a better way to make it.
Everytime I see the line in your videos I think of this one moment:
“What do you want to try first?”
“The lime”
I haven't tried Cuban bread but Pan Sobao is one of my favorites!
Trust Guga to make even eye of round delicious!
😂😂😂
I would love for Guga to cook more cheap cuts, I love REALLY expensive cuts as much as the next one, but I cannot afford it regularly, something like this is a lot more doable on a weekly basis
I did a eye of round roast for Thanksgiving and served with a Turkey. We braised on high heat before bagging and Sous Vide cooking for 23 hrs. It was incredibly tender and pretty good. I think it was more flavorful cold the next day. I ate some, then sliced it very thin, placed in zip lock bag with a couple thinly sliced onions and a cup apple cider vinegar. Placed in the fridge overnight, delicious.
Thank you
This is exactly what I wanted
Guga...where even the coffee ad and a loaf of bread makes me hungry. 🤤
U been giving angel all the good stuff, and u give them THIS!!!😂
You guys are hilarious! I feel like I could easily get along with y'all. My type of ppl! Saludos, desde Houston, Texas!
Guga seeing his kids sonogram
It doesn’t look that good right now...but watch this
This is super cursed
Hahahaha 😂
Buttifye they’re what
"Open up honey, i need to fit the torch in somehow"
Hey Guga, big fan. You got me in to Sous Vide and you changed my life, or at least the food in my life, this is so easy and so good. Cheers from Lithuania, i'll have a drink to your good health. Į SVEIKATĄ! And have a great weak :)
Paul Goodwill you bought Sous Vide machine?
For some reason I am jealous that Guga Foods surpassed SVE in subs. Don't leave us guga! :( I need the my weekly dose of the ninja and maumau
Fernando Galue watch ninjas channel! It is called Salty Tales!
Fernando Galue i think guga foods seems like his job, while sve seems more like his playground!
So glad to see you cooked it as a roast! Eye round has awesome flavor!
Thanks, looking forward to other cheaper cuts. I cooked my bottom round in the oven at 200° for 1 hr per pd.
Guga, you have more knives than Dexter Morgan. Could you give us a walkthrough one day? Cheers, love the vids.
I don't trust ninjas opinion because his reaction is always the same.
Pepto bismol and vodka
Haha
Youre right
And he is too loud and slamming of the table
He just really likes food
Fr the reaction are always the Same: „WOW, Its so moist and tender“
I used Gugas recipe here as my baseline for dinner tonight. Amazing flavor! I found that 130 was a touch too done and that 25hrs was a better cook time but otherwise it turned out very well! Our baste included rosemary and we made an additional pan sauce using the bag juices. Incredibly flavorful and over all too soon. Thanks for proving Eye of Round CAN be sous vided, Guga!
Love the Videos. Nice Job Guys !
I've dryaged an eye of round and it's amazing. You should try it
didn't know they had 2 channels. Subbed to both now :)
Great video as usual Guga!
Can't believe you haven't prepared a Denver cut yet on the channel! Please do!
Guga, I used to avoid eye of round like the plague, thinking it an absolutely inferior cut of meat. Thanks to this video, you've now given me inspiration for a new sandwich idea. You are officially the meat master!
I need you to do some wild boar, I have a freezer full that needs to be eaten.
lmao screw you guga making me hungry at 2AM in the morning 🤤🤤
I love you channel. I bought a "Select" Picanha (my mistake) so I injected warm butter & lard) and sous vide at 135 for 4 hours. My guests & I were really surprised, turns out great. Seared with charcoal & grill grates. The idea was to get some more fat in the meat.
Keep up the great videos & ideas.
I was waiting for this video. I saw another guy who has tested this cut at a lot of temperatures and times. He said the best was 131 degrees for 22 hours. Thanks Guga. Now it is time for a wagyu eye of round.
Maumau? Ninja? are these your gamertags lol
And they're in their office lol
Meowmeow.
Deli meat slicer for paper thin slices is key for Eye of Round
Agreed, it has a natural acidity that I just can't enjoy, but for some reason it becomes less present when sliced paper thin
You boys got the right idea at the end. Its an ideal cut for slicing ultra thin to make French dip, Italian beef and Philly cheese steaks out of.
excellent stuff .. thank you guys ..
I think you are the #1 Sous Vide seller 🤣. That was really nice, I love this channel and Salty Tales.
You should see how it would be if you let it soaked in blended pineapple and then cook it again
I used eye of round for beef jerky, its low intermuscular fat and strong grain works well when doing that (you don't want fat going rancid when making dried meat so the fact the fat is mostly on the outside makes life very easy, and the grain if cut right means its not like chewing leather) and its fairly cheap
Great video, as always. Making me hungry, as always 😂👌🏼
just wondering, do you sous vide guga's rub on it's own. after all your channel is called Sous Vide Everything
.
When your 2nd channel grows bigger than your main. xD
Thanks for the support!
@@SousVideEverything My pleasure :)
I always thought this was the main channel.
@@jamessopkin yeah and his guga foods channel has more subs, thats what I mean
F
I love it! I recommended the eye round in one of my comments on your video!
Eye of Round is one of my favorite cuts to sous vide for all the reasons you discussed. I usually cook for 24 hrs at 133, seasoned with SPG, although sometimes I will use another rub. It makes dinner for one night, then sliced thin for sandwiches until gone. No, it is not as tender as a filet or as rich as Wagyu, but it has amazing beefy flavor, more than tender enough, and it costs a fraction of premium cuts.
Could you inject butter or lardinto the steak to add fat to the inside of the round?
0:32 I heard "eyebrow" the first time.
Wow, I did not see that one coming! All the eye of round I've ever had has been like chewing on a tire. Sous vide, butter, and a nice sear is straight up magic!
I had already done this with the same cut of beef. Used red wine and some beef stock in the bag. Made French dip sandwiches. I seared it pre and post sous vide. The burned surface was a great flavor.
Guga, why u never try to tenderize the meat in this sous vide channel? Maybe u can test it with this kind of beef cut
He did. Search videos.
Eye of round is amazing for making beef jerky, in fact it's probably the best for jerky.
I love jerky! Going to make some.
@@SousVideEverything Would you make jerky after sous videing ?
That code was worth it. Two bags ended up being 6.50. If it's good, I'll keep the subscription. Nice one Guga!
I love this channel so much!
Haha had a good laugh at @5:25 when they said "the best bread ever"
Just google "bread" and "germany"
Cheers from GER
This must be about the best that can be done with eye of round beef roast. Maybe aging would help to tenderize the cut as a first step?
Good job!! looks awesome
This was one of the main appealing things about sous vide cooking I love. Turning cheaper cuts of meat like chuck, round, topside or oyster blade steak into tender meals. As usual well done guys your preparation and presentation is first rate!
Btw 16 hrs isn’t a long time for this type of meat fibres, I generally go 24,36 or 48hrs depending on type and thickness of connective tissue banding.
I was born and raised only eating eyeround and that's a luxury to us 😂😂
I wonder if dry-aging Eye Round would make a difference at all....
you're gonna lose even more fat tho
@@arnevanderlinden But you'd solve the tenderness problem... Sounds like an experiment is in order.
Thanks for the coffee info
Love watching these videos. When Momo wants a holiday or when he retires can I please have his job? All he does is taste the food after all the hard work has been done! What a lucky bugger 🤣🤣🤣🤣
Your rub I made is amazing
Tenderize it with pineapple, leave more fat, use less seasoning
One of the benefits of sous vide, tenderization. We've done bottom round and chuck with equally great results. Not fillet but close to sirloin. A great way to save some coin while enjoying a great tender meal.
This cut works great with sous vide, but I leave the roast in the bath for 24 hrs. I find that the longer time really helps the meat's tenderness. Cutting it really thin/using a meat slicer also helps. This cut, cooked by sous-vide, then sliced paper thin, makes outstanding roast beef sandwiches! I'm going to use the butter basting to see what that does the next time I make this (maybe this weekend). Keep up the good work--your videos are a "must watch" in my book!
personally i'm Cuban so i can agree that Cuban bread is amazing
I find that the tougher meats have more flavor. I usually cook these for 24-36 hours and the tenderness is great.
How is it tough and tender at the same time 😂
@@ys0456 he means tougher in general compared to other cuts
Fantastic! Another channel to watch when im starving at 2:00am with no means of obtaining good food!