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This is an eye round. For the past four years I have dedicated many experiments to try to
make this steak turn out fantastic. Regardless of the end result I always learned something
new, and most importantly I have yet to find out the best way to make this cut of steak
enjoyable. However I believe that ends today. As I'll be doing something that I've never
tried before, it's called the veviting method. This is what a lot of Asian restaurants uses
to make steaks more tender and hopefully this will work out on one dollar steaks. So let's
begin. To make the velveting marinade is very simple; first you combine two egg whites, followed
by two tablespoon of corn starch, one tablespoon of soy sauce, and three of rice wine. Mix everything
well and combine these ingredients together as that is all it takes to make the velvety
marinade. Now in theory this should do two things, makes the steaks more tender, and most
importantly give it a nice incredible crust. However we're gonna do this with the big boy.
We're talking about the eye round. And just like any other eye round you get on the supermarket
the first thing you need to do is to go ahead and trim it. Then I go ahead and take out the
first tip, and start to cut my steaks. I'm looking for about one inch thick each one. As you can
see once I was done with the butchering this is what I was left with, some nice one dollar
steaks ready to be cooked. And a closer look reveals that this cut is not tender. Look at
the size of the fibers. Yes it is a chewing gum! Well let's see if we can fix this as now
the next step is to go ahead and marinate it. For that I throw two steaks into the bag
and throw my marinade right inside, vacuum sealed it, and it was now ready to rest for
24 hours. Now as our control I'm going to be doing something different and that means to
use dry brine. For that it's super simple, all you gotta do is to season it with salt and
then let it rest in the refrigerator overnight. As both steaks were marinating it was perfect
because it allow me time to go ahead and make an incredible side dish, and I don't know about
you but I don't like to let anything go to waste so I'm going to be using the rest of
the eye round to make this. I mean come on now if you don't like this you are not human.
And the best part to make it it is super simple and here's how. Since I'll be using the eye round
the first thing I gotta do is to go ahead and grind up the beef. For that I like to use
a measurement of 80% lean and 20% fat this is what I was left with, perfect ground beef. Now
the next thing to do is to go ahead and season it, for that I threw in some shallots, followed
by fresh parsley, diced roasted bell peppers, one egg, garlic paste, a good amount of salt,
followed by black pepper, mix everything well and combine those ingredients until everything
is fully mixed. Now the next thing to do is to go ahead and fill up half of the flour
tortilla with it. Adding this is an easy task and honestly just make sure you you make enough
for your family. Because the next thing to do is the easiest one of them all, and that
is to cook it up. For that I added some avocado oil onto the pan and lay the tortilla right
on the bottom. Now the key here is to cook it under low heat if not things are just gonna
burn and the ground beef will not cook all the way through, you barely want it to sizzle.
Just like this bubbling up a little bit is good enough. It should take anywhere between
8 minutes to 10 minutes to cook each. As once it's done this is what you're left with. Throw
in some green parsley right on top for coloring and you are left with an incredible side dish.
Now I wanted to do an extra step so I went ahead and made a simple sauce to go along
with it. For that into a bowl I threw in some sour cream, followed by garlic paste, horseradish
and a little bit of sriracha and mix that well. Then to finish it up I added salt, followed
by freshly ground black pepper, a little bit of parsley, and that's it my sauce was done.
Now this is the perfect combination to go along with that incredible side dish because
by this time my one dollar steak should now be ready. After I opened it up and put it on
a cooling rack now I can actually hold it on my hands. And I'll tell you one thing this
thing feels tender, really tender. However even though it feels like the tenderness worked
I'm really curious to find out if the taste has been modified completely because take
a look at both Stakes side by side. The drying brine still looks nice and red the velvety
one not so much. But what really matters is what it feels like when we're eating it. So
I went ahead and finished seasoning both of them. I did salt on The velveting one and then
in all of them a good amount of black pepper and garlic powder. Now they are ready to be
grilled. Talking about that first I'll put a nice wonderful sear and yes I'll be using
some butter because once that's done I'll cook them in indirect heat until they reach
an internal temperature of 135 degrees Fahrenheit. So now I say it is enough talking and it is
time to cook one dollar steaks. So let's do it!
[Music]
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but now let's get right back to it. All right everybody here we got our beautiful steaks.
With a nice side dish today. What do you guys think? -I'm glad that side dish is on that side
of the table because if that was over here I would demolish it. -And I'm glad that the
side dishes on this side of the table because that's definitely a cut of steak that I don't
like that much. -I cannot even fake it, you guys already know what this is. It is the one dollar
meat, the beautiful, the most incredible eye round everybody. That's what it is. -That's not
the description that I would give, I don't even think Leo would give that kind of description.
-I would most definitely not give that. It looks like you know for just a second I
thought it was a filet mignon, and I realized it's like. You know what eye round looks like? Like
you take off filet mignon and you flatten it. -Yeah. -That's what, that's what eye round looks
like. -That's a great description. -Pancaked filet mignon right there. -But I will say this it
has an incredible flavor, but it does not have any of the tenderness. With that being said
I have been obsessed trying to make this cut incredible. And I think I I finally achieved
that today. -Today? -Uh. -I think so. -Okay.- I think so. But I want your honest opinion. You guys let them
know and uh you guys tell me. Sounds like a plan? -Sounds like a plan. Let's start with the
side dish. -No! Enough talking let's give this a go. We're gonna go with this one first please.
-Oh you're switching it up on us? -That's correct. I want you to notice I did not cut that thin
I cut it actually a little bit thicker to see about the tenderness. Enough talking let's
give it a go. Cheers everybody! -Cheers.
-Say what you will about eye round, it is flavorful. -You're gonna be chewing it for a while.
-My jaw hurts. -Already? -No, no I'm just kidding. -This guy's a rookie. -I just love the taste
of eye round but the tenderness is just not there. It's like a chewing gum together with a chancleta.
With that being said this tastes amazing, but there's no tenderness. The taste is really
good. -It's extremely beefy which I think is why it's so delicious but like the fibers
are just so thick you end up having to put so much effort to just constantly break them
down and chew through them. Like we always say it's a great tasting steak but it's a
an exercise to get it down. -Very good but I'm excited for you guys to try the second one,
so let's dig in. -No, no, no, no, put that down. -Why? -Because I we already exercise let's go
ahead and take a little break with a nice side dish. -I already know, I already know. -Oh
man. -I also made this with an eye round really? -Enough talking cheers everybody. Cheers!
-Oh it is amazing everybody. -This is a [ __ ] delicious side dish. -Leo! -Oh I'm not gonna lie this
is like top three side dishes. I really like the blend of like herbs and spices that you
put inside the actual meat, it is ridiculously flavorful. Wow I am astonished how good this
is. -There's like onions and stuff in here yeah -Very little. -But it's okay, I accept it. -Absolutely delicious,
easy to make, highly recommend everybody. Enough talking now can we please go to the next one?
-All right. -All right please dig in yes. Let's know I'm curious. -Is this the most tender eye
round ever? -I will say one thing it cuts nicely.
Look at you you had no problem cutting it. -No, no it feels it definitely feels more tender
than the first one. -All right let's give it a go on this one give your honest opinion.
Cheers everybody. -Cheers.
-Wow! -How about that!? It's not a filet mignon. -No, it's definitely a little bit more tender
but no night and day difference here.
[crickets]
-Oh still chewing. -I think the tenderness went up a little bit with the second steak, the
taste is almost the same. -It is not a filet mignon, it is not extremely more tender, but
it is slightly tender, which makes it worth to do this kind of experiment. And I recommend
you guys giving it a try. This steak here which is the velveting steak, that's the technique
by the way, gets a much better crust than the one that it doesn't. You see the differences?
So it's definitely something for you to give it a try. Anyway guys these are the results,
I hope you guys enjoyed this video. If you did hit that thumbs up, if you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use everything
is always in the description down below. After years perfecting it it's finally available
for purchase. Guga's Rub! My rub has been the go-to for many of you and now these new revamped
formula is better than ever. It's amazing on beef, pork, lamb, chicken and my favorite burgers.
This rub is what I use in 90% of everything I cook. Get yours now at shop.gugafoods.com the
link will be on the description. Guga's Rub baby! Get yours now at shop.gugafoods.com link will be in
the description. Thanks for watching we'll see you on the next one take care everybody.
Bye bye.