Grilled Eye Round

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sqwib

Smoking Guru
Original poster
OTBS Member
Sep 25, 2007
5,962
1,034
Philadelphia
Rare Steak:

Eye round roast sliced to 1" thick slices,

salted for 45 minutes, rinsed, blotted,

jaccard tenderized then,

Grill, sear station 600°

grilled 2 min

turn 1 min (crosshatch)

flip 1 min turn 1 minute (crosshatch).

Rest 10 minutes.

Foil for Medium Rare

Add minute for mediim and 2 minutes for well done.

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The following pics are for Bear!

Closer.....

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Closer.....

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Looks delicious SQWIB!!!

Glad to see ya back at it!!

  Craig
 
Awwww Maaan!!!!!

That looks perfect!---And the BearViews are over the top!

Just how tender is that eye round after being needled a bit?

I never tried one---can you get a slice of eye round to be like a ribeye?----maybe like a T-Bone?

Rate it please, on a scale of 1 to 10---Ribeye being a solid 12.

Thanks a lot,

Bear
 
Awwww Maaan!!!!!

That looks perfect!---And the BearViews are over the top!

Just how tender is that eye round after being needled a bit?

I never tried one---can you get a slice of eye round to be like a ribeye?----maybe like a T-Bone?

Rate it please, on a scale of 1 to 10---Ribeye being a solid 12.

Thanks a lot,

Bear


I don't think it would be fair to rate it at this time with a ribeye because I haven't had Ribeye in a long time...give me some time and Ill get a few friends (big meateaters) and do a comparison. But I dont think it will ever compete with a ribeye because of the fat marbling content of a ribeye.

I will tell you this, I have had a more tender than a good quality Filet Mignon (Tenderloin)

With that said, salting and tenderizing with the jaccard really works.

I have been searching for ways to make a good steak from a cheaper cut but my wife will not let me use any type of (non mechanical) tenderizer.

with 48 blades, you cant go wrong.

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Last edited:
Nice! Can't have enough gadgets in the kitchen. I never tried grilling eye round, gonna have to give it a try. Thanks. 
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