August 21, 2012
Keeping it simple!
Eye Round roast cut to 1-1/2" thick
Salted (Coarse) at room temperature for 1 hour
Rinsed, patted dry.
Jaccard tenderized each side
Dipped in a 50/50 mix of Worcestershire sauce and soy sauce.
Grilled at 600°+ for 2 minutes rotated for crosshatch 2 minutes
Flipped 2 minutes, rotated for crosshatch 2 minutes
20 minute rest before slicing.
Thicker steaks were rare (warm red), thinner steaks were medium rare (warm pink)
No salt needed and the juice from the resting steak was enough for an Ajus
Simple baked potatoes done in foil 1 hour no fork poke, buttered and topped with fresh cut chives, salt and pepper to taste.
Keeping it simple!
Eye Round roast cut to 1-1/2" thick
Salted (Coarse) at room temperature for 1 hour
Rinsed, patted dry.
Jaccard tenderized each side
Dipped in a 50/50 mix of Worcestershire sauce and soy sauce.
Grilled at 600°+ for 2 minutes rotated for crosshatch 2 minutes
Flipped 2 minutes, rotated for crosshatch 2 minutes
20 minute rest before slicing.
Thicker steaks were rare (warm red), thinner steaks were medium rare (warm pink)
No salt needed and the juice from the resting steak was enough for an Ajus
Simple baked potatoes done in foil 1 hour no fork poke, buttered and topped with fresh cut chives, salt and pepper to taste.
