I have blogged about grass-fed eye of the round beef in the past. I decided to chat about it again because I made it recently and it was a smashing success (again). It was such a success because it was rich in flavor and mega tender to boot, not to mention cheap.
But, if you know anything about the different cuts of beef, eye of the round is usually known as a tough-y. The game is changed though. Now, you can use a sous vide to gently cook it for hours and hours and hours, effortlessly, and yielding a result that is as tender as any other cut in my opinion. Even better is that you don’t pay out the nose for this particular cut. It’s one of the cheapest so that makes everyone extra happy.
Cheap and Tender – that should be a country song.
Using a sous vide to cook it is the best way in my opinion (yeah, those cost money, but pay for themselves over time when you make things like I’m writing about today).
This past time, however, I made it just a tiny bit differently than the last time. I dare say, I like it better this time. Here’s what I did…
Grass-Fed Eye of the Round Cooked Sous Vide
- Fill your sous vide with water and set your sous vide to 136 degrees F.
- Get your eye of the round. (I buy mine from Alderspring Ranch.)
- Put it in a food saver bag with a spoonful of grass-fed ghee. Nothing else.
- Vacuum seal the bag and put it in the refrigerator until the sous vide is ready.
- Once the sous vide is to temperature, put the vacuum sealed meat inside for 24 to 32 hours (I go about 31 hours).
- Take it out, pat it dry with a paper towel. Heat a skillet hot with some more ghee.
- Season the eye of the round with sea salt and black pepper.
- Sear it on all sides (roughly about a minute each side).
- Let it rest. Slice and serve.
I like to make a quick pan sauce too… sweat purple onion in the already hot skillet, stirring frequently. Deglaze with a few splashes of wine. Whisk in a few tablespoons of grass-fed butter (unsalted). Season with sea salt and pepper. Serve over sliced eye of the round like this.