FoodBanter.com - View Single Post - How do you prepare beef eye of round (tricks?)

Sqwertz[_53_]

On Mon, 29 Oct 2018 17:38:44 -0400, wrote:

> On Mon, 29 Oct 2018 14:10:04 -0700 (PDT), dsi1 >
> wrote:
>
>>On Monday, October 29, 2018 at 5:16:57 AM UTC-10, U.S. Janet B. wrote:
>>> Just as the subject line says, I'm wondering how you prepare an oven
>>> roasted eye of round roast. I want a rare finish that tends to medium
>>> rare. In other words, firm but really pink.
>>> Do you do hot oven? What temp do you pull the roast? How do you
>>> season?
>>> Thanks all
>>> Janet US
>>
>>You could try to sous vide it or roast it at a very low temperature. This will result in a roast with a low gradient of doneness i.e., a roast that's almost totally medium rare. A short time ago, roasting meat in a cool oven (200 degrees) would be considered absurd. My guess is that it will become pretty much SOP soon.
>>
>>My daughter's ex-boyfriend used to order and roast a lot of meat when he was managing a restaurant.
>
> He and his pals were spit roasting your daughter.
>
>>He told me how they do it but I forgot.
>
> Brain dead.
>
> The best method for roasting eye round is the same method as for
> boneless pork loin... season and freeze... roast at 350º
> while half defrosted. Roast per a meat thermometer.

That's the worst way to roast an eye of round that you want med-rare
all the way through. Or pork loin.

-sw