This is an eye round, it is also known as one of the cheapest piece of meat there is.
Usually it's always done as a roast but if you are looking for a one dollar steak look no further.
My goal has always been to transform this piece of meat into an amazing steak and trust me I have
done quite a few experiments to try to achieve that. I even dry aged one of them to see if it
would tenderize better and man let me tell you something you gotta go watch that video in order
to see what happened. Then after that I try to inject some wagyu fat into it. Because as we all
know fat is flavor and if there's one thing that eye round is always lacking is some fat. So my thought
was that if i inject some wagyu fat this might just become amazing and the results of that video
well let's just say it was not impressive. But with all that being said today I had total success
and I made them three different ways so that we can find out which one is best so that you can try
it at home. Most of the time whenever you buy eye round it looks just like this and as a matter of fact
this one is actually quite better than others, however as you can clearly see there's still
some silver skin and some additional fat which has got to go. Now let me be very clear the only reason
I'm removing the fat is because whenever you buy eye round steaks they do not come with the fat. So even
though I have a whole piece if you buy them in your supermarket they would not look like this.
That is why I want to make this video as accurate as possible so that you can try it at home. But if
you are lucky enough to get your eye around with some fat just leave it, but in order to
be as accurate as possible I'm removing all of it as you already know. And once I was done with
the trimming this is what it looks like. That right there is a tough piece of meat. It's no wonder why
most people use it as a pot roast. But I will say one thing even though it lacks tenderness but it
makes up with flavor because if there's only one thing eye round's got going for it it has a wonderful
taste. And you got to remember you don't want to cut these steaks thick one inch is plenty enough
any thicker than that then you're going to be basically having shoe leather. And as you can
see these are not the best looking steaks. I mean come on what did you expect they're a dollar each!
But I'll tell you one thing we are gonna make them delicious and in order to do that the first thing
we gotta work on is the tenderness and if you've seen our tenderizing experiment you know that the
pineapple is the best thing to achieve that. So what I like to do is to throw everything into
the bowl and add my pineapple mix. The goal is to make sure every single steak is fully covered with
the pineapple that way the enzymes can go to work for us and make that steak as tender as possible.
Now the wonderful thing about it is that there is nothing else to do but put it on the refrigerator
for no more than 45 minutes. But after 45 minutes I removed it from my refrigerator and quickly washed
it all out. You want to make sure you take out 100% of the pineapple because if you don't the enzymes
will continue working and it will just basically disintegrate your steak. But once the pineapple was
fully removed take a look at this. See how all of the connective tissue has loosened up? That is a
sign that your steak is nice and tender and let me tell you something for an eye round that is
a good thing. Every time I post a video let me tell you guys something I read every single comment and
on my last tenderizing experiment you guys said that I should use the jacquard after the pineapple
which makes 100% sense that way I won't make any pre-holes so that the enzymes can go in. And just
like you guys mentioned I'm also not gonna overdo it. Just one pass on one direction and one on the
other, that should make it nice and tender and not ground beef like previous episode. The next thing
I did was to flatten out the steak as much as I could. This will not only make the steak bigger
but it will have a larger surface area so that we can get nice browning. And to be honest with
you, you don't need any machine for this. It is so tender now that you can do it with your hand. But
if you do have a meat mallet just like this one which is flat use it, just remember not to overdo
it because this thing is already tender enough. And just by this close up right here you can see that
we completely annihilated the fibers. That is a good thing! Moving on to the next step it's all
about the seasoning and in order for them to be consistent I only season them with salt freshly
ground black pepper and garlic powder nothing else. This way we're not going to be masking any flavor
and we're really going to be able to tell if the method is the best. But now that I have all of them
seasoned this is the plan the very first two steaks here we're going to be doing Brazilian
style which is bife acebolado it basically means beef and onions. We're going to saute them together
to give a wonderful flavor. The second one on the other hand we're first going to be smoking it. Once
an internal temperature of 135 degrees Fahrenheit is reached I'm gonna take it out and sear it,
and for that I'm gonna be using butter, thyme and garlic. The last one on the other hand we're gonna
be doing something that is called chicken fried steak, and no it has nothing to do with chicken
but it has 100% to do with fried. Talking about that the next thing to do is to make a seasoned
flour and for that I threw in four tablespoon of flour and one tablespoon of corn starch, followed
by black pepper, garlic powder, salt and a little bit of Korean chili flakes. Mix everything well
and your seasoned flour is ready! Now if there's one other thing that helps your steak tenderize
even more is buttermilk. So in order to make chicken fried steak the first thing I like to
do is to coat it in flour first, then dump it into the buttermilk and go right back into the flour.
Make sure to remove the excess and your chicken fried steak is ready to be fried. That is as easy
as it gets! But now that we have all of our steaks ready all there is left to do is to cook them.
I'm looking for an internal temperature of 135 degrees Fahrenheit in every single steak.
For the chicken fried steak I'm going to be setting my oil at 375 degrees Fahrenheit. My
smoker is going to be in its lowest setting. But now that we have all of our steaks ready
I say it is enough talking and it is time to make some incredible one dollar steaks. So let's do it!
All right everybody here I have our beautiful steaks. So what do you think Angel?
-I like it, it looks good! -I know I'm sorry everybody we were outside we set up all the cameras and
suddenly woof. -Started raining pretty hard. -A lot of rain. I know you guys like the nice calm rain
but this is a hurricane outside. You will not be able to. -It's not some nice little rain -Yeah -Like this is
like a storm outside. -Yeah there's a storm outside you will not be hearing anything. Okay
with all that being said Angel we have three beautiful steaks for us to try yeah. It is a
hundred percent an experiment all right. -Ok -We have one, two and three and we're gonna let them know
how they taste and which one is actually better. Sounds good? -Sounds fine yeah. -All right let's go
for it. -Let's go for this one here first. We're gonna go one, two and three. Cheers everybody! -Cheers.
-That's very flavorful. -That is a tremendous amount of flavor in this thing. -It's not fatty at all. -No
it's not fatty at all. -I can't really put my finger on what it is. Really? Wow I thought
you were going to be able to tell right away so it's actually an improvement that you cannot tell. -Oh ok.
-Now. -Is that bad huh? -Yeah it's an eye round. Check it out everybody here this is what the bite looks
like. I mean come on with a little bit of onions that's amazing. -So the thing about this... -Um -That
makes it worth it, worth doing is how flavorful it is. Because if it wasn't this flavorful
it probably wouldn't be that worth it. -Here's the deal it's one dollar steak right, for you to pay
one dollar for this steak it is phenomenal. Do you approve? -I approve bro -I approve that one 100%.
All right let's go for the second one Angel. -Okay getting the juices. -I, I got you, I got you. Oh
-Oh you want some juices no problem my friend I got you -Oh you put a little bit of a little bit
of thyme on this one. -A little bit of time. -You spent some time on this. -Second one cheers everybody. -Cheers!
-Oh lord!
-Definitely smoked. -Definitely smoke, definitely way better than this one over here. What do you think?
-Oh that one taste manly. You know what I mean? That one tastes manly. It's like a man's steak yeah.
-It is still pretty tough though. Yeah I'm not gonna say the that it's as soft as something like uh
a rib eye. -No it's not like a ribeye everybody come on it's one dollar steak. But it is
tender and edible it's not like a shoe leather yeah. -It is edible and it is super tasteful.
-Yeah. -And the tastefulness is what really keeps you there if it didn't have the tastefulness.
-That's the thing with an eye round. It's gone -It's gone? Because eye round produces a lot of flavor because
it's a working muscle, but it lacks tenderness. But when you do all the things I did put some
I put it on the pineapple, I put a little bit of jacquard on it you know a little bit of everything
then it becomes an enjoyable steak. This one is so good that I don't want to stop eating any of them.
I can't believe I'm saying that about an eye round you know what I mean. Normally I
just say like okay eye round you take a break over there, not this time. -No this one's really good I'm
not gonna lie. -Yeah it's amazing. All right let's go to the last one. Chicken fried steak, cheers everybody!
-Oh. -Come on, come on. That is phenomenal huh.
Look at you, I can tell already. -That's the one -That is the one? -Yea. -It was even more tender. Yeah yeah
-Right? -Yeah, yeah, yeah. You want to make your one dollar steak taste amazing everybody definitely
go with the chicken fried steak, huh Angel. It is an amazing experience I'll tell you that right now.
-The traditional Brazilian way is good the manly steak which Angel that's what you call it
a manly steak, but nothing comes close to the chicken fried steak. You agree? -This one's good man!
-This one is phenomenal! I hope you guys enjoyed this video. If you do enjoy it make sure you give
it a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember
if you are interested in any of the equipment I use everything is always in the description down
below. Thank you so much for watching and we'll see you guys on the next one. Take care everybody bye