Finally—-Eye Round in the SV (Fork Tender!!)

[Bearcarver]

Finally—-Eye Round in the SV (Fork Tender!!)

I finally got some Eye Round to do my Sous Vide Test for tenderness.

Some of you might remember that being able to turn Tough Meat into Tender Meat was one of the 2 main reasons I was thinking of buying an SV Oven.

So I saw Eye Round in the “Giant” sale flyer on a 40% off sale.

So Mrs Bear was going there anyway, so I told her if they end up less than $5 a pound Get one, and if they were under $4, get two of them.

So they were $3.29 & she brought 2 of them home!!!

Then I went on my hunt to see just what temp & how long I wanted to try for my first attempt.

The internet, as usual, was all over the place, running from 12 hours to 50 hours, with temps varying from 130° to 138° for a 3 pound piece of Eye Round.

However the biggest percentage of them were using 131° to 134° for between 24 and 30 hours.

So I decided to try 132° for 27 hours on the first 3 pound Half Eye Round, and see what happens.

BTW: This Roast was 4" thick @ the Thickest point.

So I cut both Eye Rounds in half, seasoned with CBP, Onion Powder, and Garlic Powder, Vacuum bagged & Double Sealed both ends of all 4 pieces.

Stuck 3 of them in the Freezer & put one in the Fridge.

Then the next day I put the one in my Sous Vide Supreme, set it at 132°, and let it roll for 27 hours.

What happened was UNBELIEVABLE !!!

This thing came out “Fork-Tender” and Mighty Tasty!!

I cut two nice small steaks for Me & the Mrs.

Mrs Bear added Mashed Taters with Gravy, Peas, and Some Tater Tots with gravy too.

Then after Supper, I cut up the rest of the roast into small pieces for Sammies for the next couple meals.

I’ll post some Sammies in the next few Days.

This Result, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!

Hope you all enjoy the Pics (Below),

Bear



Two Whole Eye Rounds @ $3.29 per pound:

Cut each one in half, and add CBP, Onion Powder, and Garlic Powder:

Vac Bagging 4 seasoned Eye Round Roasts. Freeze 3, Fridge one:

One 3 pound Roast in Sous Vide Supreme. Two Tablespoons adding weight:

Set at 132° for 27 hours:

One Steak for the Bear & One Steak for the Mrs:

Bear's Supper:

132° Fork Tender Eye Round Steak:

 

[gary s]

Nice !!   I was wondering when you were going to do this one. Looks great Bear, like the cutting with a fork pic.

Gary

 

[Bearcarver]

 
Nice !!   I was wondering when you were going to do this one. Looks great Bear, like the cutting with a fork pic.

Gary

Thank You Gary!!

This was the best Success I've had yet with my Sous Vide Supreme.

And Thanks for the Points.

Bear

 

[Rafter H BBQ]

Looks great Bear, I've been meaning to try this too... so I'm glad to see your results turned out like that! Nice SV cook! Thumbs Up

 

[xray]

Looks like a successful SV bear! Tasty too!! Now that you have a temp and time dialed in you could repeat those results. Just add a little extra time for the frozen ones.

I did my frozen London broil the other day (posted it with Qview) and it came out fantastic. So it gives me piece of mind to pop a frozen bag in the SV bath in the morning and know i'll have a good dinner when I get home.

 

[griz400]

Looks fantastic ...

 

[stovebolt]

 Great post as usual. Point for you.

Chuck

 

[crazymoon]

Bear, It's posts like these that keep getting me to think about a SV machine. That steak looks tender,tender and tenderer ! 

 point

 

[HalfSmoked]

Another fine job by the Bear. I think you should send out invites for a taste test party. 

for another great job.

Warren

 

[Bearcarver]

Looks great Bear, I've been meaning to try this too... so I'm glad to see your results turned out like that! Nice SV cook!

Thank You Justin!!

I was anxious to try this, because it was one of the main reasons I got this SV thing. 

However my stores didn't have ANY Eye Round in the flyers for months, until this time. And $3.29 was a Great price!!

Now I know it really can turn tough meat into Tender Meat.

I'm going to try another one today, but it's only about 3 1/2" Thick, and I'm going to try 24 hours on this one, instead of 27 hours (132° again).

And Thanks for the Points.

Bear

 

[Bearcarver]

 
Looks fantastic ...

Thank You Griz!!

And for the Points.

Bear

 

[Bearcarver]

 
Bear, It's posts like these that keep getting me to think about a SV machine. That steak looks tender,tender and tenderer ! 

 point

I'll just repeat, "Turning Tough Meat into Tender, along with being able to reheat my Signature Prime Rib leftover slices without changing them in any way make the Sous Vide worth every Penny!!" This thing is amazing!

And Thanks for the Points.

Bear

 

[Bearcarver]

 
Another fine job by the Bear. I think you should send out invites for a taste test party. 

for another great job.

Warren

Thank You Warren!!

And Thanks for the Points.

Bear

 

[pc farmer]

Fantastic cook Bear. 27 hours?? That's as bad as waiting for meat to cure.

Like everything else, it's worth the wait.

 

[Bearcarver]

Fantastic cook Bear. 27 hours?? That's as bad as waiting for meat to cure.

Like everything else, it's worth the wait.

Thank You Adam!!

I just did one for 24 hours, but it was 1/2" thinner & less weight.

It was every bit as Perfect as this one was.

And Thanks for the Points.

Bear

 

[Bearcarver]

 
 Great post as usual. Point for you.

Chuck

Thank You Chuck!!

And Thanks for the Points.

Bear

 

[Bearcarver]

Looks like a successful SV bear! Tasty too!! Now that you have a temp and time dialed in you could repeat those results. Just add a little extra time for the frozen ones.

I did my frozen London broil the other day (posted it with Qview) and it came out fantastic. So it gives me piece of mind to pop a frozen bag in the SV bath in the morning and know i'll have a good dinner when I get home.

Thank You Xray!!

I Appreciate the Tips!

And Thanks for the Points.

Bear

 

[SmokinAl]

Looks fantastic Bear!

I know this was one of the reasons you have wanted a SV machine & it sure looks like it's working well for you.

That meal looks delicious & just had to go on the carousel!

Very nicely done!

Point!

Al

 

[meatsweats86]

 
Thank You Adam!!

I just did one for 24 hours, but it was 1/2" thinner & less weight.

It was every bit as Perfect as this one was.

And Thanks for the Points.

Bear

Did you notice any difference in texture from 24 hrs to 27 hrs? I wonder if you gave it a good sear first and then vac sealed and sous vide if it would enhance the flavor at all from the browning?

I will doing 2 Ribeyes this weekend. Sous Vide for 3 hours at 130° then seared on the cast iron for 30 seconds each side.

 

[Bearcarver]

 
Did you notice any difference in texture from 24 hrs to 27 hrs? I wonder if you gave it a good sear first and then vac sealed and sous vide if it would enhance the flavor at all from the browning?

I will doing 2 Ribeyes this weekend. Sous Vide for 3 hours at 130° then seared on the cast iron for 30 seconds each side.

Not really:

This was actually the thin end of the one above, and I did it for less time because of that, and also just to compare.

Hard to believe, but this one seemed even more Fork Tender than the first one.

I might try 21 hours on the thin half of the other one. I figure I won't learn if I don't try.

I know some sear first, but I prefer searing last, if at all, like you're going to do your Ribeyes.

Bear