Eye Of Round

Author

Glen Brasseur

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 130F / 54.4C

Ingredients

• Fish salt (1% by weight)
• Montreal steak seasoning

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Weigh EOR in grams
3. Weigh fish salt to 1% of weight of protein
4. Add Montreal steak seasoning
5. Tenderize
6. Vacuum pack and plays in refrigerator for 72 hours. Turning every 12 hours.
7. Placed in water.

1. 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.
2. When ready, remove from bag, dry the protein.
3. Brush avocado oil or mayo. Add additional seasoning.
4. Sear in a cast-iron pan
5. Put in the freezer for approximately 30 to 45 minutes prior to slicing