Beef Eye Round (Another SV Test)

[Bearcarver]

Beef Eye Round (Another SV Test)



OK, the first Eye Round I did was a 3 pound hunk of Eye Round that I did at 132° for 27 hours.
It was excellent & Fork Tender, but there was still room for experimentation, so I decided to try the same Temp (132°) but for only 24 hours.
That one was slightly better texture than the first one, so I decided to give it another try at 132° for 21 hours. And That one was the best of all. So I did a few more just like that, but I didn’t post them, because they were all Duplicates.

So just for Giggles I decided to do this one @ 134° for 22 hours, and it came out identical to all the ones I did ay 132° for 21 hours.

So I can safely say that I've found the Best SV Eye Round for Fork Tender & Texture to be SV'd @ between 132° and 134° for 21 to 22 hours.

I had already prepped this one, before I started using Dry Onion Soup mix, so it was seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Sealed both ends.
I thawed this one out and put it in my Sous Vide Supreme, set it at 134°, and let it roll for 22 hours.

This one came out awesome, and Totally Fork Tender!!!
I cut some nice small steaks for Me & the Mrs.
Mrs Bear added some Carrot slices & Mashed Taters with Gravy.

Then after Supper, I cut up the rest of the roast into small pieces for Hot Roast Beef Sammies for the next couple meals.
You can see what I did with the Leftovers below.


Enjoy the Pics,


Bear

Thawed after about 3 months in Freezer:

Racked & Ready for my Sous Vide Supreme machine:

After Searing in Pan & Torching the sides:

Ready for slicing:

Sliced enough for our Supper:

Bear's First Helping:

OOOOPS--Can't forget the Gravy:

And Sliced the rest for Future Sammies:

NEXT NIGHT
Slice of Bread under the Beef slices, with Gravy between:

Another slice of Bread, some Fries, and Gravy over All:

NEXT NIGHT
A slice of Bread, Gravy, and some Beef Slices:

Top slice of Bread & some Roasted Reds:

More Gravy over ALL:

Still Hungry---Half Sammy---One slice of Bread, some Beef & Taters:

And Gravy on top:

 

[smokerjim]

another great looking meal bear, that gravy looks awesome, with all your step by steps you make it so easy for us

 

[gmc2003]

Open faced sammies w/gravy are the best.

Point for sure.
Chris

 

[weedeater]

Bear, Don’t you just love eye of round in the SV. It is always my suggestion to anyone who is first starting down the Sous Vide trail. No other meat that I have found benefits as much as “Eye of Round” from a trip in the SV bath. Other meats including chuck roasts are good but none that I have found improve as much as Eye of Round.

Another great write up as usual! Like!

Weedeater

 

[johnmeyer]

I was curious as to what various cooking sites would say about time & temperature for sous vide cooking of tough cuts of meat. About a third of the way down the page on this site you'll find time/temp recommendations for tough cuts of meat, cooked to various stages of doneness, and I'd say that their findings and yours line up almost exactly.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Look for the main heading of "Beef" and then scroll down to "Tough Cuts."

 

[SonnyE]

Looks great Bear.
But you had me at Gravy...

I like Brown Gravy so much, I'll eat it over toast alone.

 

[xray]

Oh yes, my usual diner order of hot roast beer sandwich with gravy on the fries.

Looks awesome!!

I think you forgot to put some gravy on your carrots

Like!

 

[chef jimmyj]

Wanted to try this but was waiting for your final and best result instructions. Now if they would just put the dang Eye Round on sale, I'd be set...JJ

 

[Hawging It]

Perfection!!

 

[Bearcarver]

another great looking meal bear, that gravy looks awesome, with all your step by steps you make it so easy for us

Thank You Jim!!
I like things easy---For everybody, Me included. LOL
And Thanks for the Like.

Bear

 

[Winterrider]

Damn, if I was to hang out at your place I would be about 300#.
Looks delicious...
Like

 

[Bearcarver]

Bear, Don’t you just love eye of round in the SV. It is always my suggestion to anyone who is first starting down the Sous Vide trail. No other meat that I have found benefits as much as “Eye of Round” from a trip in the SV bath. Other meats including chuck roasts are good but none that I have found improve as much as Eye of Round.

Another great write up as usual! Like!

Weedeater

Absolutely---So True!!
That's what I always recommend too!!
Chuckies can be Great, but some of them need 30 hours for tender sliced Beef, and 165° for 30 hours for Pulled Beef.
But these Eye Rounds get Perfect in only 21 hours, and Sooo Tender!
And Thanks for the Like.

Bear

 

[Bearcarver]

I was curious as to what various cooking sites would say about time & temperature for sous vide cooking of tough cuts of meat. About a third of the way down the page on this site you'll find time/temp recommendations for tough cuts of meat, cooked to various stages of doneness, and I'd say that their findings and yours line up almost exactly.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Look for the main heading of "Beef" and then scroll down to "Tough Cuts."

Thanks John!
Theirs is a little too general.
There is a big spread of "Tough" meats:
Eye Rounds need about 21 hours, and some Chuckies need 30 hours.
They're pretty much in the same ballpark, like you said though.

Bear

Looks great Bear.
But you had me at Gravy...

I like Brown Gravy so much, I'll eat it over toast alone.

Thanks Sonny!
No argument here!
And Thanks for the Like.

Bear

 

[johnmeyer]

Thanks John!
Theirs is a little too general.
There is a big spread of "Tough" meats:
Eye Rounds need about 21 hours, and some Chuckies need 30 hours.
They're pretty much in the same ballpark, like you said though.

What I loved about your original post above, is the same thing I loved about your epic salmon post a few years back: we get to be the recipients of all your scientific tests in order to avoid making all the mistakes you got to make. My smoked salmon has been absolutely wonderful, almost from my first try, because of that salmon post. I now plan on doing some top sirloin to see what I can get out of one of my favorite cuts of meat.

 

[crazymoon]

Bear, I wish I saw this post yesterday as the local store had eye on sale. Next time I will buy it and use your times/temps, thanks for the post/research!

 

[Bearcarver]

Oh yes, my usual diner order of hot roast beer sandwich with gravy on the fries.

Looks awesome!!

I think you forgot to put some gravy on your carrots

Like!

Thank You Xray!!
Yup---When I was a Kid, that was all I ordered if we stopped at a restaurant.
Bear Jr was the same way, and it's also usually the cheapest meal on the menu.
And Thanks for the Like.

Bear

 

[Bearcarver]

Wanted to try this but was waiting for your final and best result instructions. Now if they would just put the dang Eye Round on sale, I'd be set...JJ

Thank You Jimmy!!
The last time I bought some of these Eye Rounds they were marked down from $5.49 to $2.99.
I got 3 whole Rounds (18 pounds). I think I have one left.

Bear

 

[disco]

You're still tempting me to dive into SV! Big like, Bear.

 

[Bearcarver]

Man-o-man do EOR's make the best hot beef sandwich's. Season, char over lump and SV. Do up some fries in beef tallow. Gravy and black pepper over everything. If I ever need to make a last meal request it be a toss up between this and SOS.

Thank You Holly!!
Yup Been one of my Family's favorites for Decades.

Bear

 

[Bearcarver]

Perfection!!

Thank You Much!

Bear