how the FUCK do I cook eye of round steak like this without it turning out tough as shit
beat it extremely thin
>>21656009>whole powdered milk 18 hours over night or minimum 4 hours prior (tenderizes); 90s a side searing 2x (have to watch it closer with the milk powder)>57.2 C, yank it
>>21656009How the fuck do I get my balls out of your without without you keeping on sucking?
>>21656195>powdered milk as a tenderizerintredasting
>>21656038>beat it>>21656195>yank it
Lean into it and make beef jerky
>>21656195>57.2 C, yank itHad to look that up since this is an American website. But 134.96 Freedom Units is a little hot, partner. We like our slab of cow nice and rare, sometimes still mooing. So I'd probably say xir needs to pull that steak more about 51.667 Celebate socialist units, to rest up to around 54.44444. Or, ya' know, 125-130 F (for Fuck Yeah, Gun Rights). No need to thank me, partner. You're likely a fan of Chinese cartoons and may well turn me gay by talkin' to me. So fuck off, Heil Trump and Mopar or NoCar.The South Shall Rise Again2 Tours VietnamEvery Tour Golden Corral BuffetNicholas "Don't Fall Asleep When He's on Fire Watch" Smith1968 Dodge Charger (Onve the old lady gets off my back!), 2009 Dodge Charger SXT with an oil leak and a bank note at 26%
>>21656009slice them into extremely thin steaks (think rare beef slices in pho), marinade or just sprinkle your rub before cooking, pat dry, then sear on extremely hot pan quickly for 10 second each side.otherwise, just turn them into rare steak slices in pho. desu that is probably the best way to eat these. they are so lean it's a great tasting source of nutrition at chicken breast price.
>>21656237Any tips on slicing them thin when they're already sliced like this?
>>21656244there are tools on amazon to slice them like this one: https://www.amazon.ca/Thickness-Adjustable-Stainless-Cleaver-Kitchen/dp/B0D1TLDG3X/ref=sr_1_5otherwise I would buy a small 30 dollar chinese Damascus knife like those of keemake brand. extremely sharp out of the box tho so be careful. if you need to eat it right now and have no tool I would just put them in the freezer for 30-45 minutes for them to harden a bit then slice.and also I would just put them flat like in the original OP pic and slice them thin.
>>21656009Slice thinBaking sodaStirfry
>>21656514Came to say this.
>>21656514>doesn't wash off the baking soda well enough>mouth tastes like dishwashing liquid for the next 4 hoursDon't be like me anons
>>21656009>how the FUCK do I cook eye of round steak like this without it turning out tough as shitcook ribeye
>>21656009Marinade it in advance
>>21656009>how the FUCK do I cook eye of round steak like this without it turning out tough as shitPound it thinner. This will tenderize it a bit further. Swiss steak is one way to make it, highly seasoned flour coating, browned, then a thick gravy in the browned flour bits in the pan. It can be enriched with tomatoes, vegetables, etc.Stop buying this steak until you get recipes you like for it. It is a slow braising cut, and shouldn't be called steak.
>>21656009Cut into thin slices and look into a kbbq marinade.
>>21656237Shut the hell up, pho fagg.
>>21656009if you want to eat it as a whole steak reverse sear it for a long time in the oven. otherwise >>21656514
>>21656514How long do I keep that baking soda on
>>21656009Bop it
>>21656210Bop it
>>21658952Some people just add it while marinating and leave it on but it tends to give a metallic soapy taste if you used too much. I prefer to presoak it first then marinate. >slice the meat thin>put in a bowl add water to just cover the meat>about 1/4-1/2 tsp baking soda stir a bitto dissolve >let it sit for about 10 min then rinse well>squeeze the meat to get rid off water so it can soak the marinade
>>21658975Twist it.
>>21659082Thanks anon
>>21656009Dry brine it for an hour.
>>21656009Slice into small chunks. Quick high heat sear. Add flour and and onions. Cook for a minute. Cover with beef broth. Simmer for an hour or so to create a gravy. Make a pie.
>>21656009Boil it in oil
>>21656009Marinade, tenderize, cook it slowly in lots of butter
