Will the WORST cut of STEAK be saved with SOUS VIDE and BUTTER? | Sous Vide Everything

[Music] [Applause] [Music] if you already start with a great piece of meat you are already in for an amazing meal making a monster t-bone like this is just wonderful an abraded turner loin is just perfect for any holiday season now even though all these cuts are amazing they are also not cheap that's if you compare it with eyebrow and today we're gonna see if Suvi can turn an eye route to a wonderful piece of meat so that's doing this is I around its located towards the leg it's a muscle that gets a lot of work so it is not as tender as all the other premium cuts the wonderful thing about I round is that it's very affordable but it's also tough you need to know how to cook it right and we're gonna find out how good Suvi does with this cut as you can see that this one came and trimmed and there's still a lot of fat and some silver skin that must be removed the only thing that you need to keep in mind is that you don't want to remove all the fat cap from the top since this cut is very lean it is a good idea to leave at least half an inch and to my mistake I only left a quarter-inch which in the end I regret it so don't make the same mistake I did one of the things to remember is that this is a thick cut and it needs a lot of seasoning you can't be shy on that seasoning so I started off by seasoning with a lot of salt once I was done seasoning with the salt a great way to season a big chunk of meat is to season your whole board so I continued with freshly ground black pepper and garlic powder now all you have to do is make sure you roll it around and get all the edges now for even more flavor I decided to also season it with googas rub since it's a thick cut of meat it really needs a lot of seasoning and googas wrap goes well with everything if you have not seen googas rub video make sure you check out our later on now that we got a heavily seasoned all there's left to do is back it up and cook it sous-vide to give even more flavor I'm also making a basting butter I started off with salted butter garlic paste and finish it off with freeze dry parsley mix it well and your basting butter is done [Music] I'm gonna be cooking this around at a hundred and thirty-one degrees Fahrenheit for 16 hours [Music] real quick guys I want to thank trade coffee for sponsoring this video if you guys seen our videos you guys know we are big coffee lovers and my mouth makes the best coffee in the world I'm serious mama and he likes for us to take as many coffee breaks as possible the reason we love trade is because it's personalized how we like to drink our coffee trade partners with 50 of the nation's best Roasters featuring more than 400 coffees and they match our preference it is roasted to order and the freshest coffee we ever had the roast is ethically sourced the beans and the supply chain makers are the farmers get their money trade is the best deal for coffee of this quantity anywhere trade is giving 100 people who click on the link below 50% off your first coffee all you have to do is check out the description down below and follow the link and use my code sve after taking the quiz trade matched us with Dorma Carmela's which is a really sweet and smooth and balanced blend my mom put the coffee in the espresso machine and we are ready for a coffee break grandma we're ready for you right now yeah meet you now back to the video I got my beautiful around cooking I have my garlic butter ready for basting I cooked it at a hundred and thirty one degrees Fahrenheit for 16 hours it's ready let's stick it out let's do [Music] it smells amazing on my house smells amazing I'm not gonna lie to you it smells fantastic here's the deal we're gonna give it a nice beautiful sear obviously you got a pet a dry first but I'm not going to pet a dry too much because I want my rub to stay on it because that rub is delicious we're gonna also do a nice basting outside when I bring it back I'm gonna baste it once again anyway guys I'm talking too much we are starving I know it doesn't look that good right now to watch this [Music] [Music] I told you guys it was gonna look good I did two base things one of them was while I was searing and then the second one right now just so that we have that additional garlic flavor now it's time to slice it open let's do it [Music] we have our beautiful steak here are you ready to try a ninja yes okay so this is not what you this is an affordable roast all right so I don't want to put your expectation through the roof this is I want to know what you think about it and obviously we're going to be making some sandwiches with tell them about Cuban bread that's the best one Cuban bread is amazing it if you haven't try it you should you don't know what you're missing anyway I go for a ninja give it a try let's see I left a little bit of fat in there to make sure that we get it with a little bit of fat you know you gotta have a little bit of fat with this guy anyway girlfriend enjoy a little bit of fat yeah right here on the corner here right here yeah I know you can't find it right hand edge you see the edge little bit of fat I should have left more lean more fat [Music] Wow all right tell me we want to know what is La mean it's good really good all right let me give it a try is it tender it's not standard I suspected but the fehb reason yeah yeah well you know it's not Phil I mean you're obviously even though it looks like a filet mignon right all right my turn it's all very nice man it's always very nice oh your mother-in-law will never complain about this will never complain mmm that is incredible Wow much better than I expected and we're much better than I had before cooking it with the rub and everything turned out very flavorful well ma what do you think ragu favorite for you guys to have an idea look at that fat in that place that's how much fat they will be left on it I should have left more fat I just out on the fat doesn't have a lot of fat but it has a lot of flavor spices really got in there things real real good the only thing is that it's a little tough but I'm guessing that's from the meat not from anything that we did this you cook for like what 16 hours 16 16 hours Wow this thing was really tough then but besides that you know it's just a little bit tougher than what we're used to but it's very flavorful delicious you used to that why you're on my mountains to the wire yeah you used to that why can you blame me Oh can you blame it for comparing this to are you it's just that while you two huh I'm too broke I don't have a problem with that all right everybody for an inexpensive cut this is a fantastic thing to do I love it it's definitely worth it it is so good that it's like you don't even I we're gonna make sandwiches out of it that's the plan today but if you had him like a nice mashed potato or something else to go with it as long as you cut it thin it's fantastic oh and you get the juices of it and make a gravy for the mash go do that by the way I saved the juice I saved it maybe a french dip huh maybe a French dip in there oh my god this bread is incredible no I did not make it out myself ah this is fantastic everybody if you never had Cuban bread you should hold on one second I gotta try something new we gotta try something let's dip here ready down bro come on let me get ready I need my my repo with us let's try this uh jiù jiù jiù I think this that's what they call it all right what did you dip it do it right all right go for I'm gonna go without the meat let's just measure I want to taste it and see how it tastes this is French wet French Dip ninja the only less recommendation want to give do not cut as much fat as I did may we live a little more yeah a little bit more it will be better anyway guys this turned out fantastic give it a try to the ground sous-vide it is a wonderful car if you enjoyed this video make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you're interested in anything I use everything is always in the description down below thank you so much for watching and we'll see you guys on the next one take care of buddy glass too big worry don't worry you fix it I'm work on that you fix the problem then you got the whole kit DBZ with it what do you call cut the whole end sorry the whole end of the worst what I'm saying what do you want little wild everybody a little why with the words no um I got the first chunk of this thing yeah you know that's better more they can take you like that there keep dipping bro you like to tip that chubby one quit bro look at that that is a fantastic way to enjoy around everybody give it a try I definitely recommend it again thank you so much trade for sponsoring this video remember they are giving the first 100 people 50% off your first copy let's click on the link below and use the cool SVD thank you guys so much for watching we'll see you on the next one take care buddy bye bye

Channel: Sous Vide Everything

Views: 1,575,136

Keywords: eye of round, eye round, beef, beef butter, sous vide, butter, meat, food, tender, tenderizing, roast beef, sliced beef, round roast, beef roast, recipe, how to

Id: PCUpAWRP62I

Length: 10min 56sec (656 seconds)

Published: Tue Jul 09 2019

Reddit Comments

[u/YOUREABOT]

Dude guga makes anything delicious