Can the Worst Steak on the Cow Be Saved with a Tub of Beef Fat? — Prime Time

– Here at The Meat Hook
we sell nice steaks. – We try to. – We sell tender steaks. – Yeah – Flavorful steaks. – Yeah! – Great on the grill! – Yeah!! – [Ben] But this steak,
the eye of round, is no good. So we’re gonna try to cook
it a bunch of different ways to see if there’s anyway we
can make this steak tolerable. – Maybe
– Maybe – Doing the Lord’s work
today on Prime Time! – [Brent] We’re back to the beef leg. Same muscle structure
for beef, pork, lamb. All of the muscles are the same so if you learn how to
butcher one of the animals, you can know how to do all of them. – Same muscle structure for Brent too. – Very cool. – You can find ’em on his leg. – Go ahead and look. Beef leg is four muscles: top round, bottom round, eye of round and the sirloin tip. Today we’re going to talk
about the eye of round. – The most womp-womp of all the muscles on any animal I would say. – I would say this is
my least favorite muscle on any animal. – [Ben] Really? – [Brent] Yeah. – [Ben] Mine too. – [Brent] Why do you hate eye of round? – [Ben] For being from the leg I feel like it doesn’t have as much flavor as the other cuts from the leg. I mean like you look
at that and you’re like it looks look like a tenderloin, it looks like a filet. Like you could roast
this very very evenly. Very very nicely. It has a little bit of
fat on the underside. – If a customer comes in and says, “Give me all of your eye of round!” – I wouldn’t want to say, “Are you sure?” I would be like, “Oh what are you doing?” – [Brent] “What are you doing?” – “Oh, like maybe this
would be better than that.” – If they were looking
for like a roast for four, okay let’s steer them
in another direction. (beep) don’t ask your
butcher for an eye of round. – Save yourself. – Yeah exactly. You’re
in for a (beep) dinner. – So what we’re gonna do today is we’re gonna take this cut that neither of us have any
affection for whatsoever and we’re gonna try about four
different ways of cooking it to see if we can get something out of it. We have our four steaks.
Let’s go through them. Number one: what you got. – [Brent] Just our control,
we’re gonna cook it as a regular steak. Not
tenderizing it just in a pan, couple minutes each side,
get it to medium rare. – Perfect. Two. – [Brent] Resting in beef fat. Cooking it the exact same way but rather than just resting on a plate we’re going to actually
submerge it into beef fat. – Number three. – [Brent] Vac pack beef fat!
[Ben] Beef Fat! – [Brent] We’re gonna vac pack this, we’re gonna submerge it into beef fat see if that does anything
to take oxygen out and actually impart beef
flavor and hopefully tenderize. – Okay. Number four, fat poach! Fat poach. – We’re basically just
almost confiting but just dropping the steak in a low fat bath. I think the idea here is to see whether or not cooking it in its own fat will impart a better flavor and and better texture. – [Ben] Both things that
it needs desperately. – Exactly, yeah. – [Ben] Start saltin’! Are you ready for me to
pour hot fat on your hands? – [Brent] Yeah, great! I’m going to go see what’s up, you want to get the water bath
going for the other two? – Yeah that looks weird. – It sure does. – We’re not just going to dump it in? It’s a comically large pot, we have to. How much money you want to put on turning this guy on with
a bunch of fat in it and it just short circuits? – (laughs) Or sprayed all over your face. – I really hope that doesn’t happen. I really need that to not happen. – See how it goes. – Okay. (funky dance music) Alright, so we just learned
a pretty valuable lesson: beef fat is too thick to work
with the sous vide machine. – Don’t put your electronics in beef fat. – Yeah, you might have
thought maybe we should have known that beforehand but we didn’t. It’s part of an experiment,
is to live and learn. So let’s do a pot for our fat poach. – Yeah, we could just poach it and just take the temperature, keep it 135. – [Ben] Yeah, we’re going
to do 135 for the water bath and the fat bath. We’ll be able to measure that pretty consistently, we’ll give them the same amount of time still. Really shouldn’t be any difference, but this way we don’t break an expensive piece of equipment. – [Brent] Grab our steaks. – [Ben] Grab our steaks. – [Brent] Set our timer, say an hour and a half to 90 minutes? – [Ben] Cool. – Yeah? – It’s time. That steak has been sitting there. That steak has been sitting there! – [Brent] Remember when we said that this was our least favorite steak and we decided to put it in a bag and boil it for 90 minutes? – [Ben] Yeah, yeah.
– [Brent] Looks great! – Got our control.
We’ll fry both of these, fry these, try them at the same time. – [Ben] Agreed. Hyaa! – [Ben] Gonna rest this in beef fat. Now we’re gonna do these two steaks, searing em off. – Brent! You have a knife, let’s eat a bunch of this steak! – Alright so, un-tenderized, un-rested, regular-ass eye of round steak. Beautiful cook, medium
rare, absolutely nailed it. It looks great. – [Ben] Looks great. – [Brent] Yeah. – Looks like a steak I would want to eat – (laughs) Man… – That’s a terrible steak. – (laughs) That’s a (beep) steak. – Come back in and
check on us in 3 minutes when we’re done chewing this bite. Okay, so on a scale of 1-5 what would you give the flavor on our control. – The flavor, I’d say a 3. – Okay what about the texture? – Zero. – Zero? – This is not a steak, we’ll
keep referring to it as a steak because we cooked
it like a steak but this is definitely not a steak. You should not cook it like that. – So the bar by which we’re going to judge the rest of these is it should be at least on a flavor of 3. – Right. – The texture, if it’s better than a zero we’ve already won. – That’s great. – We’ve already done great. – Yeah. – Let’s try the rested in beef fat, I think this is going to be better. I think this is going to be better. – Could be better yeah. – Alright, cheers. Well, the flavor is better. – Flavor’s better? I’d go zero to maybe a two, that’s not tender. – No – By any means. I wouldn’t be mad if I
got this as a budget, you know, Tuesday night steak cut. – [Ben] I’d give it a 3.5
and I think 1 on texture, but the flavor is definitely better. – Yeah the flavor’s really good. – That really worked out. – [Brent] Alright, vac pack. – [Ben] How are you feeling
going in on number 3? – [Brent] I’m already
more excited about it I feel like to the touch it already feels more tender than these do, these are rock hard. – Yeah. – [Brent] Very, very even cook. We probably cooked it a little too long, that went for a full 90 minutes. Let’s see what the texture’s like. – Yeah. Comparable texture to the other one. – Mhm. Surprisingly less beefy. – [Ben] Yeah. If you don’t mind me going on a tangent, this is kind of why I don’t like sous vide because I feel like you actually lose some of the complexity of flavors. – I would already say that I
prefer the rested in beef fat – I think so too. What would you give this on your flavor and texture spectrum? – I’d keep the one but
not the 3 and a half, down to probably a 2 and a half. – Yeah, think I’m with you. Alright, let’s do fat poach. – [Brent] I’m pretty
excited about this one. – [Ben] Yeah? – [Brent] Yeah. – [Ben] Why? – A) I’ve never cooked a steak like this – Yeah. – So I’m generally very curious, think it’s just a fun experiment. Color looks great. – [Ben] It seems to have
lost a lot more liquid than the other steaks have. – [Brent] Great, alright. – Oh that is tough. I think we’ll go back down
to like zero on texture. – What the hell did we learn today Ben? – [Ben] I think we’ve
learned that if you just treat a steak, that’s less than desirable, the same as you normally would. Salt it, fry it but then
resting it in beef fat will give you more like rich, more almost like beef umami flavor than cooking it in the fat
or like vacuum sealing it in fat and then the sous vide bath. – [Brent] Right, and
vacuum sealing I think it can be interesting in a lot of ways to impart other flavors into things. – Yeah. – [Brent] But I’m really surprised that it actually didn’t make either of these more beefy. It actually made it more mild. You’re right, generally
speaking resting in beef fat is kind of the way to go. – [Ben] Do you like eye of round any better than you did this morning? – No, no I don’t.
– [Ben] Yeah, me neither. There’s still so many
better steaks on an animal – [Brent] Sorry eye of round. – For us now, what this essentially means is we’re doing the same
thing we’ve always done. Like when we need a little bit of lean for our ground beef,
we’re going to grind the eye of round first thing. Other than that, it’s still
not going into the steak case. It’s unfortunate, it’s a little bit better than I gave it credit at the beginning. But I’m still not exactly,
you know, impressed by it. – Yeah, wouldn’t feel comfortable
selling this to customer and saying “Yeah, you’ll be fine. Go cook this at home and you’ll be happy” – [Ben] We can’t let
any of this go to waste. So someone’s got to eat it. So see you later. – (sighs) – For more episodes like this, click here.


Helloooo, Beautiful & Kind People of the Internet! Hope you enjoy this new episode! Brent and I both agree that this cut just doesn't make a good steak…but we wanted to be double sure, ya know? Looking forward to chatting with everyone, so definitely leave comments below and we'll hopefully get back to ya!
Come visit us in Brooklyn or at to check out the shop, meet our team, or drool over our farms!

Two hour marinade in blended pineapple, including skin. Rinse very well. Salt and pepper. Grill it. Slice as thin as you can. Serve with mashed potatoes and gravy. Pretty good. Turns eye of round into a 15 to 18 dollar steak from a chain restaurant, rather than shoe leather.

"hey guys! both of us hate this cut of meat, I mean its just tough and bad; I wonder if using a bunch of non-tenderizing methods might make us ignorant idiots magically like it?" major big brain hour

So I bought a five pack of thin sliced eye of round today and it was one of my favorites.

I've always been in the minority for liking tough meat with a chew. Usually we hear terms like, "falls off the bone" "melts in your mouth" and I never really enjoyed it.

As a child at ages 8-10 my dad would seldom bring home steaks and the very second thing I'd say was, "I can't wait to bite into it and tear it apart with my teeth like a wolf!" Looking back on it now, that must've been pretty adorable.

I've always been a fan of jerky, can you guess why? Yes. The chew, the texture, the flavor; what better than to have a juicy steak, tough for a jerky lover like me?

Ahh Good times. Thanks for reading.

Edit: Wait, no wonder it had no flavor! Where's the salt, pepper, and herb my guy?

If you want to be just a filthy kinky human being you can cut these bad boys between 1/2 inch and 3/4 of an inch and roll them in a Montreal black pepper blend and have yourself a spicy ball gag. Oh god It Hurts So Good

Calling the eye of the round the worst cut of beef on a cow is very misleading. Even at that the bottom round is worse. Eye round as a straight steak is not ideal, but it has so many more uses than that and can produce incredibly tasty results

Braising, people! It's not great but makes it very edible. Fun Fact: The Eye Round was President Ford's favorite cut of meat!!!

Pressure cooker roast style the eye of round is literally amazing. I'm not even kidding it's like kings food. If you roast it in a pressure cooker with the right spices I make it all the time and then the stuff that stays inside the pressure cooker I add flour too and make into gravy

You guys have a serious problem if you think that's a worst steak
Go to the dollar store and get some steak uums or some ShopRite thin steak

I've marinated eye of round steaks 90 minutes in pureed pineapple then sous vide cooked 18 hours at 130 then finished in cast iron and it turned out really good. I tenderized the hell out of it too.

I've cooked that as a steak and it honestly tasted and great and the texture was good 🤷‍♂️, idk why everyone hates it

guga foods and sous vide everything did something similar to this and one they said sorta worked was submerge in a blended full pineapple besides the leaves help tenderize it

Do you mean to tell me that you guys found it impossible to come up with a nice braising recipe that sears first then uses wine, pineapple juice with soy sauce and garlic or other flavorful liquids to result in a tasty braised beef dish? If this is SUCH a terrible cut of muscle, why don't you just grind with some fat and maybe some chuck and create an alternative hamburger blend? I'm not positive, but it seems like you created some drama for a piece of muscle that can easily be converted into a tasty dish.

Great video, but is it really fair to basically say eye of round sucks because it's never good as a seared steak? I mean a tough, lean cut like that should really be braised/stewed; would you not happily sell it to a customer for that purpose? And isn't that really what it should be tested and judged as?

I just got my first sous vide machine, and I can't see any reason why this wouldn't work with a tub of beef tallow. Maybe its differences in design between manufacturers: the part that gets submerged in my machine is basically just a metal cylinder with a few holes that houses the heating element and a propeller shaft to circulate the liquids. I can imagine that machines that work by actively sucking liquid into a heating chamber or something would end up clogging because of how thick the fat is. But in the type of simpler design found in mine, it could very well work because all that actually happens is the heat element turns on to raise the temp and maintain it, while the propeller agitates the fluid to flow around the tub. Any other sous vide machine that works using this design should work with a tub of fat.

Use pork fat it taste far better use a 1/4 in. Syringe with ground down pork fat, inject it throughout the whole steak!

Well heck if you guys don't want it, give it to me – we're broke and hungry and we'll make beef stew out of it if we gotta.

Experiment: Dry age the eye round, then marinade in pineapple, smoke it in low heat, then finally slow grill it while basting it with beef fat.

I’ve worked as a meat cutter at a grocery store for almost three years off and on throughout college. I don’t actually butcher most of our stuff comes in already processed. Just trim it up a bit and cut whatever. I had a lady come in asking me to cut her eye of round steaks and had a 1:36 moment. You’d be better off with chuck eyes but hey if it don’t make dollars it don’t make sense lol

90 minute sous vide is not sufficient to break down the connective tissue on this tough cut of meat. Not sure how long to do a steak, but to sous vide a whole eye round you're looking at 18-24 hours.

Pineapple juice to tenderize any piece of steak, ( no more than an 1 hour or will be nearly mush, half hour for best results) rest in beef fat to increase flavor profile post tenderize. And MUAH XOXO perfect. Make a POS cut of beef into the softest tastiest seared cut. Guaranteed.

Waited until the end to hear what I predicted… "just grind it or mince for lean beef, there is nothing else" — it works okay for a kind of stew meat but I've had better luck with fried chicken gizzards in a chili. They break down surprisingly well so if you fry gizzards & hearts its a great way to use leftovers.
edit: obviously use kitchen scissors or otherwise chop the gizzards into bite size pieces for the chili to be edible

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