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.

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

  1. 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!

  2. Hey guys, you forgot one way!
    Cannibal Sandwich.
    Grind it up, put it on some grilled bread with raw onions/garlic and eat up.

  3. Its not a good steak. Remember. STEAK. Not the only way. Its just a attempt to make it a tolerable steak. They know it can be alot of other things.

  4. eye of Round is an amazing cut. Surely not for steak! It is perfect for carpaccio, vitell tonnè or tartare. Why would you "steak" it for god's sake?

  5. eye of Round is an amazing cut. Surely not for steak! It is perfect for carpaccio, vitell tonnè or tartare. Why would you "steak" it for god's sake?

  6. Do you have corned silverside in the States? We use eye of round for that and its very nice, you can buy it as steaks, its not great but I used to buy it a lot because it was cheap.

  7. Chop it into thin cubes . . slice half an onion . . 4 tomatoes . . 2 jalapenos . . 3 tbl spoons of garlic . . salt . .black pepper . .bring to a boil and then simmer for a good 2 hours and you got yourself a nice guiso. . . scoop and put flour tortillas and there ya go!

  8. Guys, I respect you both but forget about cooking that cut like a steak! Roast it and it will be your favourite cut of beef. A bold statement I know but you won't be disappointed.

  9. I can't tell if they're young guys who dress like they're old or old guys who dress like they're young

  10. What about hammering it and flattening it out, breading it and making some Schnitzel? (Damn, am I German…^^)
    Curious to know how that would work out. Did anyone try that? Curious to hear from anyone who might have.

  11. How would you prepare eye of round? I've never had success with it but there must be a way!!! Braising maybe? Don't give up with this failure, find a way!

  12. I just did a eye round roast on the bbq on a cider plank! Sliced it super thin. Amazing roast beef for sandwiches! Maybe the only way to eat this cut in my opinion

  13. about two weeks ago i had steak shaped like that. long. the restaurant called it 'wagyu petite'. i was intrigued. It was horrible experience. it's tough, it's tasteless. it's the worst i've ever had.

    now i know what meat that was, it looked exactly like that. (8:30),

    and they dared called it 'wagyu'.

  14. Sous vide long enough to break down fibers a little bit. Reverse sear. Slice. Pour beef fat on top. Salt

  15. it's not meant for steak
    use it for a roast beef, a pressure cooker roast goes fine too btw
    here in brasil this cut is very popular with the latter one and depending on the time you got, it melts in your mouth when it's done.

  16. Sousvide everything has already shown that using fat or butter in the bag washes away the flavor . Why not just sousvide normally???

  17. don't sousvide steak with any butter or even beef fat. the flavor will be taken out by all the liquid and you're left with less flavorful steak. instead just season the meat, throw in some garlic and rosemary, don't put any butter, seal it up, and leave it in the water bath. then you sear and butter baste it. it will taste so much beefier.

  18. They're kind of…..unpleasant in this one. Also shouldn't you just fill that bag with the fat or something? or won't it seal? Though liquids tend to be bad from what I've heard. Never tried it. I imagine you could marinate it before though. and add some fat via searing with butter or ghee afterI know you can use a ziplock bag filled with fat and meat and sealed and then weighed down or kept on the side just fine. Its very weird to hear someone talk down so much on a piece of meat. If it isn't super tender and such.. makes good other fodder and also could just make for cheap cuts forr me. Yum. Great in thai curry sliced thin. or gyuudon!

    Or use that Japanese needler for tender

  19. Talk about a twist! I expected the tall guy with the huge mustache to talk and act like a manly lumberjack type of guy, but when he opened his mouth hes like a slightly effeminate sweetheart of a fella. Subscribed.

  20. Did they acc think putting beef fat in the sous vide machine would acc change the flavour, all it does is heat it up

  21. Just putting my two cents in here. In my family, we actually like to use the eye of round for a dish called Pho. What we do is we basically thinly slice the beef and pour the hot soup broth on it so it cooks. I never really had a problem with it and I don't know if other's do it, but try it out.

  22. It's meant to be sliced super thin and cooked super fast. (Think stir fry; marinade helps a ton as well). It also works great in Pho. (Cooked very rare, the temp of the Pho Cooks it the rest of the way in the bowl).

  23. I mean you missed the easiest form of tenderization by not cutting against the grain on that cut of meat. Cutting the slice from the steak is fine, but should have really cut that lengthwise after that to shorten the fibers and increase tenderness.

  24. I don't buy eye of round often but when I do I dice it quite small, fry it quickly, and put in in a cheese quesadilla. Actually not bad when prepared that way.

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