Eye Of Round
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Anova
Pro-level cooking techniques made simple.
Ingredients for 1
Fish salt (1% by weight)
Montreal steak seasoning
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
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Step 2
Weigh EOR in grams
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Step 3
Weigh fish salt to 1% of weight of protein
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Step 4
Add Montreal steak seasoning
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Step 5
Tenderize
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Step 6
Vacuum pack and plays in refrigerator for 72 hours. Turning every 12 hours.
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Step 7
Placed in water.
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Step 0
Shock chill the protein in an ice bath then place in refrigerator overnight. Do not take it out of the vacuum pack bag at this point.
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Step 1
When ready, remove from bag, dry the protein.
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Step 2
Brush avocado oil or mayo. Add additional seasoning.
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Step 3
Sear in a cast-iron pan
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Step 4
Put in the freezer for approximately 30 to 45 minutes prior to slicing
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Step 5