MacKenzie Posted July 5, 2015 Report Share Posted July 5, 2015 Friday stated to SV an eye of the round roast at 132F for 36 hours. This morning, time to slice:) Here it is sliced up nice and thin- A closer view- and I saved a couple of thick slices to warm up for dinner and probably will pour some bag juice sauce over the top. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 5, 2015 Report Share Posted July 5, 2015 Great job, MacKenzie. Nice rare beef, nothing better!! Did you sear it first or reverse sear? What was the seasoning? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 5, 2015 Author Report Share Posted July 5, 2015 Thanks, Tony, just coated it with pepper, granulated garlic and onion. That was it. The slices are moist and pliable which is just what you want. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted July 5, 2015 Report Share Posted July 5, 2015 Great idea for eye of round MacKenzie! My Mom used to make us eye of round sammies when I was growing up...she sliced it very thin (of course ), fried fast in a hot cast iron skillet...coupled up with Italian bread, home-canned hot banana peppers, mayo and a slice of tomato from the garden it brings back salivations! Will try your SV method though! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 5, 2015 Author Report Share Posted July 5, 2015 dstr8, sounds like your mother made great lunches It is just so easy and the resulting meat is tender and moist, great for a quick lunch. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 6, 2015 Report Share Posted July 6, 2015 Way to go MacKenzie....tasty as always. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 6, 2015 Report Share Posted July 6, 2015 Very tasty looking. Quote Link to comment Share on other sites More sharing options...
