I love the flavor of eye round but I've learned to sous vide it for about 12 hours minimum first, then pansear or grill the outside til you get nice color, if I want to eat it as a steak.
Yes, thank you for the tips. I usually roast the eye round and slice it thin and it is normally tender and juicy. Picking up these steaks was about time, cost and availability.I love the flavor of eye round but I've learned to sous vide it for about 12 hours minimum first, then pansear or grill the outside til you get nice color, if I want to eat it as a steak.
My favorite method with that cut though is to cook it til medium rare, then put it on the slicer and slice it nice and thin for sandwiches!
Travis would you share your recipe for the potato salad? That looks divine!A couple of things I don't think I have posted. The first is what has become my go to potato salad. Named southern red potato salad, it has no mayonnaise at all and is closer to a german potato salad. We serve it while still warm and cold with leftovers. Just love it.
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We like to do chuck and brisket together, makes a dandy blend!View attachment 735025
3.45# Boneless chuck short rib $14/lb.
4.67# beef chuck pot roast $5.49/lb.
Ground the two together into burger with a KitchenAid attachment. The cost was cheaper than buying from my usual meat place (Fairway Packing Company) and the taste is either just as good or better. As with owning a slicer, the grinder attachment will pay for itself after four or so uses.
Happy to, as always. Credit to southern living. I usually double this.Travis would you share your recipe for the potato salad? That looks divine!
Thank you, Travis! That sounds as good as it looks.....Happy to, as always. Credit to southern living. I usually double this.
Southern Red Potato Salad (halved) – Southern Living
- 1.5 pounds red baby new potatoes, unpeeled and cut into 1 1/2-in. pieces (about 9 cups)
- 8 cups water
- kosher salt
- 4 center-cut bacon slices, coarsely chopped
- 1/2 cup chopped red onion (from 1/2 onion)
- 2 scallions, sliced (about 1/4 cup)
- 1/8 cup apple cider vinegar
- 1.5 tablespoons whole-grain Dijon mustard
- 1 tablespoons sour cream
- 1 teaspoons granulated sugar
- 1/8 cup chopped fresh dill
- 1/8 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon coarsely ground pepper
- Place potatoes, water, and 2 tablespoons of the salt in a large saucepan; bring to a boil over high.
- Reduce heat to medium-high; simmer, uncovered, until potatoes are fork-tender, about 8 minutes. Drain.
- While potatoes simmer, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 10 minutes.
- Transfer bacon to a plate using a slotted spoon; reserve drippings in skillet.
- Add onion and scallions to skillet; cook over medium, stirring often, until tender-crisp, about 5 minutes.
- Remove from heat; whisk in vinegar, mustard, sour cream, and sugar.
- Add hot potatoes; toss gently to coat.
- Transfer potato mixture to a large bowl; stir in dill, parsley, pepper, and remaining 1 1/4 teaspoons salt.
- Serve warm or at room temperature.
I bought 6 bottles of it at Costco because I was afraid they'd quit carrying it, LOL! It is really good.Oh man this rub is GOOD. Put it on these sirloins, great flavor without tasting like the steak was covered with rub.
Cooked the steaks on weber grill, griddle plate over coals. I get that sucker super hot (600-700F) then toss them on there. Crunchy on the outside, tender and med-rare inside.
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Thank you, I don’t have a paella pan, so this was cooked in my largest ceramic non-stick skillet on the stove where I can easily control the heat. I only give that detail, because many are cooked on a grill by traditionalists, according to what I’ve read.^^ solid socarrat there I don't think I've ever had it that nice on mine. Getting that right is a balance between getting the rice cooked and keeping it from getting burned. I've been meaning to make a big paella this summer, hopefully soon.