Eye of Round Steaks - Done Right!

[@monicarodriquez9753]

I have watched many videos on how to tenderize this meat and this is the best explanation thank you

[@charcoalbbqkitchen]

Thanks. Happy Cooking!

[@bamcis827]

I just watched the video. Immediately bought a needle tenderizer on Amazon right after.

[@AndreaWitt745]

I watched five other videos before finding this one, and they all disappointed me. This is just what I was looking for! Thank you.

[@charcoalbbqkitchen]

Glad I could help. Enjoy the Steak!

[@artlover5798]

I didn't know about slicing the edges, that's brilliant as it curls really excessively. Montreal steak spice is a great seasoning. You can slice it thin then sauce it after cooking, don't expect it to be like a T bone or serloin.

[@endelmalave4796]

0

[@uzzy1364]

I asked a family member to get me flat iron streak and they came back with eye round because it was cheaper. 🤦‍♂️

[@Bribaby23]

😂😂😂 I actually went to buy rib-eye steak and got the beef eye round steak instead because I saw how cheap it was lol

[@loganwolf1188]

Briana one of the most tender cuts to one of the toughest. Why tho lol

[@oh2bme1860]

R U still speaking to them ? That’s hard to forgive😉

[@uzzy1364]

@@oh2bme1860 no

[@eviljames12]

@@uzzy1364 good

[@Dalden246]

Just watched this before making lunch today. I had no idea eye of round was such a poor quality steak, but this video helped make it a decent lunch for my wife and I.

[@charcoalbbqkitchen]

Good to hear! Glad the Video helped you out!

[@therealkingrapcollection7426]

Alex ya eye of round 1 of the shitty cuts can make some decent jerky though

[@casanjt8515]

It's lean..

[@tringuyen237]

had to pause and laugh when he said "puncture the dickens out of this thing"

[@southernexposure123]

Thanks. I just bought some and had no clue it would be tough . I'll try it now and have a little hope I can chew it.

[@charcoalbbqkitchen]

Thank you for the comment!

[@davidbaldwin9830]

watched this the other day and cooked a few as i just bought an eye of round at costco. I cut some steaks in between half and three quarter in thik, beat some spices in to it, a mixture of Chili powder, paparika, and adobo spice. I bit chewy bit good. then I had the idea to make chicken fried steak from them using the same spices in both the coating and the meat nd then fried them for two minutes. BEsT CFS i hve ever made. So... now I have two methods of cooking them ahat came out pretty good and next I will try cooking a few real thin for sandwiches. I think maybe i got good roast as the beef flver is strong and my made up spice mixture which i made by just mixing bunch of tuff together to try to use them before they went bad worked rell well.

[@agentk4332]

Eye of round is best used for jerkey or pemmican. If you run it through the grinder 3 or 4 times and mix 1 pound with 1 bratwurst. You can get 4 almost descent burgers.

[@AndrewS-wj8be]

Thanks for the great video! I'll have to try my luck with the eye of round next time, with the tenderizer. I'd just love to make eating steak this cheap a thing, but cant get around how tough the meat is. I'll be trying this next time!

[@drifterman319]

Right. I had no luck with this stuff in a crock pot or marinating it. But the tip to score the edges and then tenderize it makes total sense. Seasoned up right it really wasn't all that bad on a George Foreman grill. Leave a good portion of pink inside, it's fine.

[@micks336]

I'm here because I accidentally bought the eye of round instead of the sirloin. I often cook sirloin like I would a striploin and it tastes pretty decent and can be tender.

[@chrisk9468]

Same here I put 3 three inside of a bowl filled with water and put seasoned meat tenderizer, sea salt and hickory smoke liquid mixed in with it. Poked a few holes and put 2 cut limes inside. They were in the fridge for about 8 hours. I cooked each side for about 3 minutes on medium with olive oil and butter 1 minute on both sides with the lid covered and they came out really tender and medium rare

[@Not-gv7df]

Was optimistic but turned out great and tender. Thank you!

[@charcoalbbqkitchen]

Thanks! Crazy the popularity of this video! Glad it helped!

[@BillR1951]

Good video. I must have missed the instruction on how long to cook on each side. First time out tonight I will go for about 2.5 - 3 minutes. Thanks. Bill

[@charcoalbbqkitchen]

Thanks for the comment. Cook it until internal T is about 145.

[@warlordjay4416]

If marination doesn't work on your roundeye then it is because your roundeye steaks are too thick. Slice no thicker than 1/4 inch, preferably in the 1/6th to 1/8th, almost like a shave rather than a steak. Brine it overnight in garlic, malted vinegar, and lemon. Pepper, a bit of cumin(very little), garlic, lemon pepper and rewet with malted vinegar. Get your smoke blue, probably a mix of oak and cherry. The steaks go as far as possible from the heat. As soon as a bit above seared, pull it off. The meat will be soft, tangy and delicious. Also, if your cuts are small enough, you could smoke them inside a pablano or a large pepper with a variety of rubs. Really though, eye of round is best cooked as a roast, much like goat, very low and very slow with good smoke. The lean quality then becomes a benefit, providing a less of a mushy fall apart experience, which is desired in other cuts like brisket, and providing closer to what wild game provides. It can handle strong marination(like stripping paint) and really benefits from more citrusy and tangy flavors. It also makes the best beef for stews and pies. You can't treat it like a fatty cut because it isn't fatty. You can overcook it in a second just like a squirrel or goat. However, it is a tasty cut when done like the video or other ways.

[@charcoalbbqkitchen]

Thank you for your detailed comment. Lucky you to eat squirrel and goat! You are definitely right, that a thinner cut would marinade more effectively however I prefer minimum thickness to be about 1/2 inch so that the crust can be seared without overcooking the inside. Also, that's great that you found cooking this low and slow to be edible. I would consider this cut of meat cooked low and slow to easily be the most disgusting thing I have ever tasted. It is rubbery and unchewable with a smoke ring that is not appropriate for smoke like a fattier cut would be. This cut is much more suitable for brining with a flavourful brine and cooking as HOT as possible to develop a crispy delicious crust as per my above linked video about the ROAST in the description section. In that sense it is similar to a pork loin that works so well with a brine and cooked very, very hot. But, of course, cooking is very much subjected to one's own personal preferences, developed tastes and techniques. All the best, and happy grilling!

[@kasandraannmarie751]

Have you ever cooked eye of round steak in the pressure cooker?

[@charcoalbbqkitchen]

I do not believe I have ever tried cooking a whole steak in a pressure cooker because I much prefer BBQ flavour - hence my channel's existence, however I routinely use the pressure cooker for making stews with small chunks of beef or pork. Did you get a good result with this piece of meat in a pressure cooker?

[@kasandraannmarie751]

CharcoalBBQKitchen And honesty I didn’t care for the texture of the meat after being cooked in the pressure cooker but they were very thin round of eye of round steaks if it been a roast it probably would’ve been better...

[@antoniocanelas9768]

Thank you I will trying to cook it now kits the way you did it

[@ComparisonCooking]

Maryland style pit beef is a great way to utilize eye of round by the way. Delicious and tender. Completely agree on it being crazy for this cut to be priced at $5+ and always scratch my head when i see that at the store.

[@charcoalbbqkitchen]

Thanks for your suggestion. When I have cooked this to 125 in my smoker, I find the resulting meat to be quite rubbery. I remember making a sandwich out of the thinly cut slices and all of the meat came out rather than biting off cleanly. I am happy to report that I have solved the eye of round roast problem with a brine recipe I found online. I recently tried to Jaccard tenderize a whole roast but it was dry - suggesting that there is moisture loss during the cook. Hopefully soon I can post the video of the brined eye of round.

[@sgt.lincolnosiris4111]

You can thank people for figuring out that this cut can be delicious prepared the right way. Once 8t shows value, the more the price goes up.

[@justinbernardo8240]

i just tried smoking it on my smoker. It tasted really good and juicy and not as tough as i expected but not tonder like a new york strip or rib eye. But hey for the price u pay for this cut it was really really good.

[@charcoalbbqkitchen]

That's really good that you had success with smoking this! I wish you had a video link to your method! For me, I found this cut to be absolutely disgusting smoked and extremely chewy even when only cooked to 125F. I prefer hot cooking this as per this video - very, very flavourful with a rich tasty crust: kzbin.info/www/bejne/bXPSmKaded6Ujrs

[@justinbernardo8240]

@@charcoalbbqkitchen i just smoked it like i normally smoke my steaks. Put salt pepper garlic powder and let it sit for 30 mins and then pop it onto the smoker at 270 until 130 interior no searing. Going to try it again at 230 soon and see if that makes a difference.

[@anawla]

thanks i will try this method

[@DatCarGuy350]

Won't the tenderizer needles make all juice come out of the meat when grilling? I want to buy one and season the meat because I have a good feeling it will be tender

[@charcoalbbqkitchen]

Interesting Question! I don't fully know how to answer it except to say that from my experience in cooking these steaks, they were still juicy and much more tender than the untenderized steaks that I have tried to cook before. Any meat will dry out if you overcook it - I suggest pulling this right at 145 degrees F because any meat loses moisture as the proteins continue to denature - meat is 75% water! I think there must be still a great deal of unneedled parts of the meat which have intact muscle fibres to retain the water. Probably an "eye of round" hamburger would be very dry (especially cooked to 160F), because that is the most you could tenderize any piece of meat (by grinding it) and there isn't any fat (it's a lean cut) to keep it moist. So it's about pulling the meat at the right temperature here - which to be safe is 145 and not a degree more.

[@ComparisonCooking]

That's what I was wondering, and was shocked to see it so red at 145F and hit with the needles. I keep going back and forth whether to get one of those, but after this might try it.

[@charcoalbbqkitchen]

@@ComparisonCooking Get One! In my experience, these steaks are virtually unchewable, even if you cook them to rare or medium-rare. So at 145 they were quite chewable and as you see there is still some colour at 145. Most beef roasts that I cook are quite pink in the middle still when I let it rest to 145.

[@TheMariana0295]

Have you tried pineapple marinade? I heard the enzymes do a real good job at tenderizing the meat

[@charcoalbbqkitchen]

No I have not - somebody else commented about soaking it in pineapple juice. I have not tried that, only other acidic marinades. Thanks for the suggestion.

[@aidanforberg4598]

Someone has been watching some Guga

[@DtownCapo]

Thanks for the vid! 👍🏼 I like your good but concise info

[@kornisonkiseli3248]

Thanks, I'll try it this way.

[@antoniocanelas9768]

I bought this yesterday , I never knew it was tough as nails to chew ,l😂😂

[@InthePaintPitching]

Thanks for the breakdown. I always figured fascinating would waste time. I just need to get a meat pound and tenderizer. Looks like that's the 🔑.

[@shawn4357]

I buy cheap eye of round roast here in Canada for $3.99 a pound and I cut it into steaks and I just fry them in the frying pan until an internal temperature of 135 and they are amazing I don't know why yours come out tough as nails as you say.

[@charcoalbbqkitchen]

That's is indeed amazing to hear! Are you cooking at a low temperature in the frying pan? And do you get the same result of "amazing" when you use a grill with hot temperatures? It is absolutely an objective fact, though, that any cut from the round of a cow will be much, much tougher than some of the more desirable cuts such as striploin, top sirloin, prime rib etc. Please let me know where you are buying your eye of round, because I am in Canada too and would like to purchase it where you are getting it. Thanks!

[@SantisValiant]

I got some eye round steaks tonight because I needed some protein (been eating mostly bread for 3 days now). I didn't do anything special, I just put salt & pepper, and a little oil. Then threw them in my electric GT cooker that I got at a thrift store for $2. I started watching this video because I wanted some advice, but I gave up about halfway through, because I simply didn't have the energy to even try tenderizing them or doing anything else that required further effort. I resigned myself to the fact that I was just going to have to put in some extra chewing. Turns out I was wrong, because the meat was actually quite tender on par with a top sirloin, and it was pretty flavorful. Didn't get very good sear, as I expected, but not bad at all. I wrote all this out to say eye round is fine, not a bad meal. That said, I'll definitely be trying your method next time!

[@charcoalbbqkitchen]

Interesting. Could it be that the electric GT cooker partially braises the meat? When I bbq these they are cooked very very hot on my charcoal grill - temperatures near 1100-1200F. Low and slow will always make for a more tender outcome. Thanks for taking the time to catalogue your adventure! And for watching of course. Happy meat eating!

[@SantisValiant]

@@charcoalbbqkitchen It was only in the machine for about 5 minutes max. It's basically like a flat quesadilla/sandwich maker. I really don't know what it could have been except maybe the cow was some kind of mutant, haha. Thanks for the reply friend, you earned my sub!

[@internziko]

Only wsy I've been able to enjoy an eye roast is 7-8hrs in the oven at 170°. Makes s decent roast beef

[@charcoalbbqkitchen]

Check out this recipe cooked as hot as possible - just incredible: kzbin.info/www/bejne/bXPSmKaded6Ujrs

[@PanamaSticks]

I have some waiting in the freezer. Unfortunately, paid full price. I recall seeing someone interview the winner of an alligator cookoff.. They asked, "How did you get such a tough meat so tender?". The winner said, " We beat the living daylights out of it. I could make your shoes taste good! "

[@charcoalbbqkitchen]

Nice Story! Thanks for watching!

[@petemisc4291]

I use a instapot (IP ) and the steaks come out very tender, in terms of “flavor “ well, there’s not much, I eat them like a hamburger in a bun with the condiments of my choice and that comes out very well

[@jjsiegal1]

Good Video...Thanks for sharing ! QUESTION: Can you cook and eat this meat 'Rare?'

[@charcoalbbqkitchen]

Thanks for your question! You can certainly cook any steak to rare. However there is some debate over whether or not it is safe even if not using a needle tenderizer. When using a needle tenderizer it is recommended to cook the steak to 145 due to pushing bacteria that is on the surface of the meat inside it further or, I suppose pushing bacteria etc, that is already inside the meat, further into it. If the tenderizing is done right before cooking it, I am not sure how the bacteria have time to duplicate or cause any issue but it is ultimately up to you, and how you feel about the safety of your steaks if you eat them rare. Many people would say that this piece of meat needs to definitely be cooked less than medium or medium rare because it dries out when cooked to medium. However when using a tenderizer, I found cooking it to medium at 145 resulted in a juicy and tender steak.

[@natinatoscano7381]

@@charcoalbbqkitchen o

[@candygalasso8598]

Thanks for the video I’m going to Try this tonight

[@hannahhiggins369]

Thanks!!! Gonna try this now ☺️

[@southernexposure123]

Mine was 4 pieces maybe 4" in diameter and maybe 1/2" thick. I seasoned with salt, pepper and Garlick salt on both sides and then tenderized both sides until maybe 1/4" thick. Preheated to 500F then decreased to 400F for 8-1/2 to 9 minutes. There was no pink, but it had a lot of juice still in the foil that I wrapped the meat with. There was some, but not a lot of taste and it was a little chewy. Cold it was even more chewy, but tenderized back to original after a 15 second microwave. I likely won't buy eye round again. Not bad, just not as good as similar sized pork. Thanks again for the video. Edited to say: I left one piece in a zip lock bag in the refrigerator section for one day to see it's condition. I heated it 30 seconds in microwave. It "might have" been a bit more tender than the day before. In my opinion it was maybe a little more flavorful than the day before. I changed my mind in that if I see it again for a low price like it was my first time purchase I might buy it again, cook it one day and eat it the next day.

[@charcoalbbqkitchen]

Your approach is interesting. Thank you for description. I think wrapping it in foil was a good idea - as that is a bit of a braising approach. Thanks for your time in posting your comments! But don't give up on cooking it - try it on the grill!

[@southernexposure123]

@@charcoalbbqkitchen Thank you.

[@LaxFreak211]

I cut it up into small cubes and cook it up stir fry style

[@Thebeatologist0914]

When I cook it, it taste like some sketchers soles

[@keepkalm777]

😂 😂 😂 😂 😂 😂

[@d.watson5412]

I agree, $5.99 a lb for eye of round should be criminal. It's really a horrible piece of meat but over the years I've learned how to help it at least be edible. I buy it only under extreme duress. Thanks for the video!

[@charcoalbbqkitchen]

Thanks for the comment. I suppose most people are buying this because it appears lean but they are unaware that it is also very tough. People must be buying it if it continues to sell at a high price - in fact I see it advertised! in the flyers at $6.99 and $7.99 quite regularly as if it is something quite special. I even contacted one of my local supermarket's head office via e-mail to ask them for their recipe that justifies the price they are setting - but I suppose the price is set by the beef suppliers - they didn't tell me the reason. I feel that all cuts from the round should be priced very low. Sirloin Tip (from the round) is also way, way over priced at $4.49 (up from $3.99 this year). Better to stick with chicken and pork at $1.99 a pound in my opinion than this cut. Thanks for watching!

[@micks336]

I know eh I usually buy sirloin, tri-tip which makes a fairly digestible good steak, but I accidentally grabbed a round steak.

[@mrmickel4341]

No temp for grill?

[@charcoalbbqkitchen]

As with most grilling, the temperature for the grill is as hot as possible. Propane/gas grills do not get nearly as hot as a charcoal grill - so I recommend lump charcoal. The hotter it is the better the sear and the crust will be developed quickly leaving a pink inside. If the grill is not hot enough the inside will be done before the crust is developed. This particular steak, as has been discussed in the comments, does seem to possibly lose moisture a little faster than some steaks that have not been tenderized so a very hot grill is pertinent to overcome the moisture and still obtain a nice sear.

[@mrmickel4341]

Well as in "most" grilling. There are different set ups. Snake and indirect come to mind. Not trying to knock your video. Just looking for complete way to cook things.

[@charcoalbbqkitchen]

No problem, what type of grill do you have? For me I always use a Kettle with a direct/indirect set-up. Snake method is for "low and slow". See this new video for how I grill striploins using the direct/indirect set-up: kzbin.info/www/bejne/nGjFpaSOiLh2l68

[@mrmickel4341]

I have all 3 styles on my deck. Weber charcoal, self made 50 gallon offset stick burner, and a ZGRILL E700. I've been a chef for 25 years now. Was voted best breakfast in Oregon back in 2018. It was my pulled pork skillet and brisket Benedict that put me on top out here.

[@charcoalbbqkitchen]

Sounds Great! Do you have a youtube channel?

[@doodlebanger7695]

Soak it in pineapple! Blend in the peel and all

[@bennattj]

Yeah, was going to say, when he said tried it all. Has he tried pineapple or papaya? I'm a Guga subscriber so apparently both of which basically dissolve the steak...

[@ivanshrimp14]

Like a marinade? For how long?

[@WeberEnthusiast]

They looked amazing 👍👌👌

[@charcoalbbqkitchen]

Thanks for Watching! All the best with your channel!

[@tuesdayheck457]

You need to try Dale's seasoning my friend

[@charcoalbbqkitchen]

Thanks, never heard of it. However, I have found that using a marinade usually has much less of an impact than a physical tenderizer.

[@tuesdayheck457]

With this it really does, I promise you! I find it at my local Walmart.

[@bengarcia9998]

Thanks, I'll try that.

[@slammerjaxlive]

First off, just cut the outside off the roast when you buy it or just trim it off the steaks. Its hard and most people can't eat that. Secondly, a 45 minute soak in buttermilk or regular milk and beer will soften this meat up immensely. As well, you can cut it in strips with the grain before cooking, to medium heat and let rest even without tenderizing and they chew quite nicely. I've never tenderized these cuts as you did and its always very soft . As for no flavor as you can claim, most meat tastes like meat. This cut is no exception. Fat is where you get your flavor from and this is a very lean cut of meat. A dab of butter on top while on the grill will help as well. Its usually used for making cube steak as well. Before you go blasting basically everyone else and saying nobody knows how to cook this except for you, maybe you should learn how to cook it first.

[@charcoalbbqkitchen]

Thanks for your detailed comment. A few rebuttals: I kind of like the fat cap on my meat, because, as you said, that's where the flavour is, why would I want to cut it off? This takes far too long to trim all of this at the beginning. Plus, if you watch my roast video on this cut, the fat cap is extremely edible and delicious. If you notch it like I show, it is edible. Secondly, I am not a fan of incurring extra expense with buttermilk, which I never have on hand, and find that it never does anything when I have used it on chicken recipes which call for buttermilk marinandes. Therefore, in my opinion, a waste of time and money, although, I have not tried it on this particular piece of meat. I have tried many other acidic marinades and found it to do nothing. I agree with you that the fat is responsible for much of the flavour in meat, but because this cut has very little intramuscular marbling, it is a flavourless cut of meat in comparison to other beef cuts. Fourthly, I am not intending to blast anybody, except to say that I found very little explanation online about how to cook this on the bbq and I have found this frustrating. If you are offended that I sound like this is the only method, I totally respect anybody's successful approach to cooking this. And finally, you finished your comment with an extremely denigrating and insulting comment that is not correct. I did learn how to cook this cut of meat and it works very well. That's why I put the video up. I would not have put the video up, if I didn't like the result. Did you try it? Also, as with other people who have chosen to insult me, I will ask - where is your youtube video showing how to cook this? One of the reasons why I made this video, was because I couldn't find one that satisfied me. And my video is very popular for a reason...people want a quick and easy method. And this one works. And, it is easier and faster than marinading this cut. Thanks for watching and happy barbecuing!

[@slammerjaxlive]

@@charcoalbbqkitchen milk and lemon juice equal buttermilk, or any acidic fruit juice.

[@charcoalbbqkitchen]

Thanks for your recipe and approach.

[@d.watson5412]

I missed the part where he is 'slamming everyone else' - I think he was extremely honest about the trouble he's had getting it to be tender and flavorful. And no, not all meat tastes the same. Perhaps an enema (for you) next time - you seem to need it. (PS Been cooking for 60 years and I agree with him).

[@sarazack6256]

I used to eat these all the time with my grandma. It wasn't until my mom and I started getting ribeyes that I realized steak isn't supposed to be a battle to chew 😂😂😂

[@FreeOfAllFear]

I use it only for carpaccio

[@charcoalbbqkitchen]

Interesting...I had never heard of carpaccio. Is this cut of beef any more tender when it is nearly raw and cut thin like that?

[@HazelwithaZ]

Tomorrow's lunch will be better, thank you!!

[@igoelbowdeep1527]

What are the best budget cuts of beef and pork? I’m having financial problems from being sick and have me my wife and daughter to feed, my daughter doesn’t really like beef, she will eat tacos but says steak is gross 🙄. She thinks pork is chicken if we use the same seasoning. Chicken has gotten so ridiculously over priced lately, when it use to be the budget option. She won’t eat any kind of seafood, period. Other than popcorn shrimp. I need help cooking her food at home that she will enjoy. Also nothing can be on the bone for my daughter, she’s very picky but starting to try foods. I just have to bribe her 😂. Any ideas guys? Also she like rice and pasta.

[@charcoalbbqkitchen]

Hi, Thanks for the question. It perhaps is a good thing your daughter doesn't like beef as it is by far the most expensive of the meats other than lamb perhaps. Where i live in Canada, pork is the cheapest - usually the pork loin (frequently 1.99 a pound). You may also want to keep an eye out for the pork picnic cuts - one of the most magnificent cuts of meat from the shoulder - usually 1.99 or cheaper. Can make stew, roasts, burgers, ground pork, sausages etc. I would suggest stir fry with pork loin pieces, however that, like chicken breast, can become quite dry, if your loin is mostly the white meat rather than the darker meat color. Or make a pork chop on the pan or grill. Maybe try ground pork cooked like ground beef in a frying pan - and make stir fry with tomatoes, veggies etc. If you are like me, my family just loves meat because I cook it on the charcoal grill - the best way to appreciate any meat - its not just the kind of meat - it's how it's cooked. Chicken in my area is still pretty cheap at 1.99 a pound for whole chicken which can be deboned. I used to buy chicken quarters and de-bone the meat with my hands and stir fry it. Anyway, all the best!

[@ExaltedDuck]

It takes stewing to make it tender. Sirloin or chuck will give better result. But a low slow moist acidic cook where it can stay at 140-150 for a good 2-3 hours can make it ok.or cit it a half inch thick, slam it with that tenderizer you have, then bread and fry and slather in country gravy. Or just buy a better cut of meat and let the butcher use the eye of round to cheapen up the too-lean ground beef.

[@GladiusTR]

They make a good slow roast

[@charcoalbbqkitchen]

That's great to hear you had success with slow roasting this! I find it tastes much much better with a very hot approach to roasting with a brine - see my video here: kzbin.info/www/bejne/bXPSmKaded6Ujrs

[@justanother240]

I eat this blue rare, cold inside, with a small slice of butter to go with each bite. A sprinkle of salt is the only thing I add.

[@charcoalbbqkitchen]

Oooh, I don't know if I am that brave, but all power to you if that suits your palate! Did you bbq it? Hopefully so, the best way to get flavour on the outside!

[@TracyMae]

I have round steaks because my parents have better steak and gave me the round steaks because I needed food, with the research I have seen so far is Puncture the shiz out of it and Use Pineapple for a hr ... my mom suggested slow cooking but everyone says still dry and tough for what I have went trough, so I mean at least with this video I know it's good as it is but I probably wouldn't add it in my steamed buns ... but I mean the gravy will help id assume

[@KareemDemarco-oe8ot]

2024 still the best video

[@charcoalbbqkitchen]

Yeah, LOL, I must have really hit a nerve with this one. What I do find so strange, is that all of these 500K plus subscriber channels are very AFRAID to cook something that is deemed "crock pot only" cuts on the GRILL. ANYBODY can cook striploin, prime rib etc.

[@KareemDemarco-oe8ot]

@@charcoalbbqkitchen you are correct 💯

[@carilynjurgeson6178]

Interesting steak technique. I would trim the silver skin completely off. I bought it to make beef jerky. Normally we would get top round or bottom round, but this is what I found at Costco, so its a bit of an experiment. Thanks for sharing...people are still watching 4 years later!

[@charcoalbbqkitchen]

Thanks for the comment. The silverskin/fat cap does add some flavour when barbecuing this, although, most of it does have to be removed at the time of eating, but it is especially important to leave the fat cap when making a roast from this - declicious caramelized flavour!

[@alainpatry5559]

If you need to buy beef eye of round steaks, there's a whole lot of remarkable deals right here: amzn.to/2LyYh6N

[@bellmeisterful]

Didn't know he was Canadian till a couple minutes in when he said "aboot". 😅

[@Chris11111]

Plus add "oot" .... LOL. At least they've stopped using "EH"

[@bellmeisterful]

@@Chris11111 I know thats right

[@oldschooldogy316]

Funny because when I was a teenager and in my early twenties I used to love cheaper steaks like round steak, London broil, Chuck steak, and sirloin, but I wouldn't touch them now except the sirloin. Ever since I was in my late twenties and I tasted ribeye, t-bone, porterhouse, filet mignon, and other better quality cuts of steak I can't stand round steak, chuck steak, or London broil, but I'll still eat a good sirloin from time to time.

[@charcoalbbqkitchen]

Thank you for your comment. For me the top cuts such as ribeye - priced at $17.99 or more a pound in Canada, or the tenderloin at 19.99/lb on special, puts them generally out of reach forcing me to consider these cheaper cuts - if you call 7.99/lb for eye of round cheap!. Even the round cuts such as sirloin tip are just ridiculously expensive lately, forcing my bbq choices to defer to pork - still at $2.49 or cheaper or chicken which is similarly priced. Top sirloin as you mentioned is sometimes priced very similarly to round cuts. Take Care!

[@3rni3PL]

Buy it when it is $1.99/lb.... we have it here in IL all the time... Just as we are stupefied as to why a Crab or Lobster is so expensive, I think it is the same idea across the nation...

[@charcoalbbqkitchen]

That's Awesome that you can still get this for $1.99. In my area, It is now been raised to special "on special" prices of at least $3.99 to $4.49 a pound and continues to be boastfully advertised for 6.99 to 7.99 a pound at other times. Bizarre bizarre stuff as to who is buying this stuff at that price tag.

[@wingfighter2]

didn't you lose all the juices by doing all that....?

[@charcoalbbqkitchen]

Thank you for your question. Someone else asked this question below. It is possible that it loses more moisture because the meat has been punctured. However, the steak is virtually unchewable when untenderized because it is cooked so hot on the grill - so it doesn't matter if it is moist or not when it is done. This cut of meat is very dry to begin with and should be cooked to 125F internal if not tenderizing it. The bbq sauce glaze also helps to create moisture when eating this steak.

[@billr4283]

Thank you for your video. I took your information and modified it a bit to cook 2 wonderfully tender and tasty eye of round steaks. I trimmed all fat from the edges and removed any silver skin. Spacing 1/16” between rows, NEEDLE tenderize both sides. Moderately and evenly applied Accent (tenderizer) and Arnies of Texas Brisket rub. Put in fridge for 2 hours. THEN room temp 30-40 mins. Using my Pit Boss Pro Series 850, I smoked the steaks at 250° for 30 mins (flip @ 15 mins). I then kicked the heat to 400° and OPEN GRATES so flames were beneath the steaks. Flipping them meat often until they reached the desired temp (for us 140 -150°). Tented for 8 minutes, sliced very thin and served. My wife loved them more than expensive cuts we had 7-10 days ago.

[@charcoalbbqkitchen]

Nice! Thanks for the information on your approach! Low and slow and then searing is something I have not done a lot of!

[@gman9035]

I got one recently very cheap and roasted in oven. It seriously had no taste.

[@charcoalbbqkitchen]

Try this recipe - magnificent flavour! kzbin.info/www/bejne/bXPSmKaded6Ujrs

[@bconni2]

from what i understand. this cut of beef is recommended in the fitness community for it's high protein content. i think 7:1 protein to fat ratio

[@charcoalbbqkitchen]

Thank you very much for suggesting a possible reason for the sale of this cut. I cannot understand why people are willing to pay $6.99 or more for this! However, we do know this is a very lean cut, but I think people do not know how tough it is. Thanks for watching!

[@augustajackson2241]

You can also pressure cook the hell out of it...

[@TerryDTerrific1111]

I think it isnt "flavorless" It lacks tenderness but it doesn't lack flavor just wanted to say this

[@charcoalbbqkitchen]

I think it lacks flavour in the sense that it isn't highly marbled. A lot of the flavour comes from the fat! Of course, if you charcoal bbq any meat it will have a magnificent flavour in the end. Thanks for watching!

[@jessejoiner9767]

I cube it and fry it cheaper and better than store bought cube steak

[@ComparisonCooking]

Great video, wish i would have watched before doing my latest video 😂! Looking forward to more.

[@charcoalbbqkitchen]

Thank you, I will check out your channel. All the Best!

[@allenheaps2084]

Wow over kill on the tenderizing. These steaks are not that though. I grew up eating eye of round steaks and for me the secret is a nice piece of fat on the end of the steak, which for some reason most butcher trim off. The fat always gave it a great flavor. I like to make a side of hash browns or canned sliced potatoes with mine. Don't get me wrong I like the higher end steaks as well but if I find a good eye of round with say a quarter inch fat end I'll buy it just for old times sake.

[@charcoalbbqkitchen]

Thank you for your comment, but I must respectfully disagree with you. These are by far, the toughest pieces of steak that I could imagine eating when barbecued. Even if I tried to eat my leather belt like the people on the history channel's "Alone" show did, I would not expect that to taste much tougher. The only steak tougher, is an untenderized brisket steak. My jaw is just done after about 3 chews on both this eye of round and brisket steak. You didn't state your cooking method; I wonder if your cooking method is more of a low and slow. When I want to bbq hot and fast, then it does not naturally tenderize during the cooking process but rather becomes tougher. You are right about the fat though - gorgeous flavour - somebody else commented to remove all the fat.

[@allenheaps9190]

@charcoalbbqkitchen I just fry them up like any other steak to medium rare. It may be a matter of taste, my mom was always budget conscious, and the eye of round back in the days was a cheaper cut. We would also take them camping and cook them over an ash heated grill, pan fry, etc. I'm not knocking you, but these steaks do have a special place in my heart. Changing the subject, what are your thoughts on "Ranch steaks," and how would you cook them? Liked your video, by the way.

[@charcoalbbqkitchen]

@@allenheaps9190 Thanks for the like, and Thank you for educating me, never heard of a "ranch steak". Cuts from the chuck are not too commonly available, I feel, other than as ground beef I presume. Thanks for watching, maybe try a bit of tenderizing as I suggest and you may like your "special place in your heart" steaks more?

[@Bluemilk92]

Eye-of-Round, such a tricky cut. No matter what, it's still red meat, but it's the closest red meat comes to being as palatable as plain porridge. It's still beef though. What's silly is I think it's often overpriced! I know red meat will never be as cheep as poultry (79¢ vs $3.99 per lb in bulk.) Yet still, at those price differences I'd take a 4 lbs of chicken over 1lb of the worst cut on the animal. If someone, somehow, figured out the magic spell to make this cut worth the trouble, even the most broke student could afford a feast of red meat three times a week.

[@charcoalbbqkitchen]

Thanks for taking the time to make a comment, but I've got good news for you. I did solve the problem of this cut! The magic spell is the "needle tenderizer". Abracadabra and it's tender. And check out this incredible recipe for cinnamon ginger roasted eye of round - kzbin.info/www/bejne/bXPSmKaded6Ujrs -Better roast beef than some kingly cuts. But I agree with you, it may be more worthwhile to pursue cheap chicken than this cut. Take Care!

[@ramoncotta1264]

I remember when skirt steak was among the cheapest cuts available. Same thing with short ribs. Even if I did find a way to make Eye Round Shoes worth eating, I would never tell.

[@Bluemilk92]

@@ramoncotta1264 Yeah I always hear about skirt steak being a cheaper cut. It almost sucks that recipes that use it are so popular.

[@brandonlasvegas]

😎

[@aidanforberg4598]

eye round makes a great dog food!!

[@gman9035]

If you hate your dog

[@mariacortez9754]

@@gman9035 dogs dont give a damn about texture lol. They gobble everything up in one second and barely chew the food

[@d.watson5412]

I agree. As long as your dog has good teeth, LOL

[@blase1856]

I Will just be sous vide-ing them for 24 hours.

[@fr150046]

Great steak! But those veggies 🤦🏽‍♂️

[@charcoalbbqkitchen]

Hey! Those are my delicious spicy wedge fries done on the grill and some frozen mixed veggies when you want something easy. But as I always say, the meat is the star, the sides are only the supporting actors! Thanks for watching.

[@Sonny-e4o]

Baking soda!!!

[@nark1596]

Burt fries not french fries

[@jk-gn2fu]

This is ashame of steak. I'm boiling it in the pot because this doesn't deserve to be fan fried

[@charcoalbbqkitchen]

Haha. Agreed - this meat is not the best. BUT there is no meat that deserves to be desecrated by boiling it! And furthermore there is NO MEAT that deserves to be desecrated by pan frying it either. Only in extreme cases of desperation hunger or hurricane grade weather will I submit to eating such food.

[@Patexer]

or u buy a better cut

[@charcoalbbqkitchen]

Where is the challenge in that? As a meat lover, I desire to be able to cook every single piece of meat there is, to an excellent level of tastiness and deliciousness. Not only that, it is nice to save money on meat sometimes - this cut was $2.99 a pound. But don't buy this if it is $6.99 or more - ridiculous price on this cut. Thanks for the comment and happy grilling!

[@checkthenutz]

I ripped my eyes out of the sockets after watching this. I’ll deal with being broke after the fact and just stick with rib eye.

[@charcoalbbqkitchen]

Yikes! And here I thought my video was to help people LOL! I think the 1-2 minutes of tenderizing this steak and the $20 to buy the tenderizer is actually pretty simple and worth it to not always buy rib eye. Rib eye is at least $16.99 a pound in Canada when not on special! Thanks for watching!

[@bobby1113]

Beef jerky like Terrible cook on the meat

[@charcoalbbqkitchen]

Hi Bobby. Thanks for the comment. I would appreciate your recipe for eye of round steaks. Either reply here or email me at [e-mail]. Thanks.

[@wkewj2613]

Round steak just doesn't make a good steak. Better off buying some good ground chuck and making thick and juicy hamburger steaks

[@charcoalbbqkitchen]

I've got good news for you - It is very good when you use a tenderizer (or even just stab it with the tip of a knife a couple of dozen times prior to cooking) and a proper charcoal barbecue!

[@tonegrail650]

Overcooked

[@charcoalbbqkitchen]

Agreed! Unfortunately, when using a needle tenderizer, the steaks must be cooked to medium rare or medium due to the requirement of cooking to 145F internal. Thanks for your comment!

[@Darthdoodoo]

Id rather get ground meat and just cook it like a steak 😂

[@charcoalbbqkitchen]

Haha. Good one. However, it would probably be better to say you'd rather get ground meat and just cook it like a burger. Happy barbecuing!

[@jonathangroves155]

Eye of round sucks. Best case- good for your dog

[@bandit3242]

BBQ sauce on steaks? Good gawd man. And you overcooked the living fk out of them. What a waste of time and money 🙄

[@charcoalbbqkitchen]

@@bandit3242Uh oh, did somebody forget to watch the video before commenting...LOL! These steaks are extremely tasteless, a little sauce helps create a tasty glaze. Secondly, at 145 degrees these are now deemed safe when needle tenderized. They are quite pink and juicy at this temperature! Please send me your link of how you like to prepare these. Thanks and happy grilling!

[@bandit3242]

@@charcoalbbqkitchen You don't think I know that? Eye of round sux even as a roast it's dry as a friggin corn cob. But cooking it to well done isn't going to make it any less tough, I don't care how many times you pound it.

[@charcoalbbqkitchen]

​@@bandit3242Ok first of all, 145 is cooked to medium not well done! If you wish to cook less, be my guest...145 is the safe temperature for any steak but most people cook steaks to medium rare or rare in my experience. Secondly, I sense some frustration in your last comment...I did a LOT of trials with this cut including low and slow, different marinades etc. etc...interestingly..simply stabbing the steak with the sharp tip of a knife about 25 times does the same thing as the tenderizier, and yes, I rarely bother with sauce now..oh and about the roast....I have GOOD NEWS for you...the roast when brining it is AWESOME. Check out my video here: kzbin.info/www/bejne/bXPSmKaded6Ujrs

[@bandit3242]

@@charcoalbbqkitchen 🤣🤡🤣🤡🤣🤡

[@charcoalbbqkitchen]

​@@bandit3242Sure laugh at me if you wish, but maybe try what I am suggesting dude...These videos are not empty boasts!