Will the WORST cut of STEAK be saved with SOUS VIDE and BUTTER? | Sous Vide Everything

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Sous vide has made some magic over the years with amazing cut of beef. 99% of the time its perfect and one of the best way to cook it. However one cut still remains to be tested and that is the eye of round. Will sous vide and butter make it amazing? We find that out today.

* Guga's Rub


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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS

* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Container:
Sous Vide Container Cover:
My Stove:
Tongs Tweezers:
Best Chamber Sealer:
Cheap Suction Sealer:
Chamber Bags:
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Bag Holder:
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My Salt:
Pepper Grinder:
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Stainless Steel Searing Circle Grate:
Grate Inside Container: (mine is 10x15)
Rack System Lifter:
Sous Vide Rack System: (Choose the right size for you)

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* EVERYTHING I USE in one LINK *

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HOW TO COOK EYE OF ROUND SOUS VIDE
I cooked it for 16hrs @ 131°F / 55°C)

* Garlic Butter (Basting Butter)


* Slow ’N Sear Deluxe Kamado - Two Zones Are Better Than One.

* Best Weber Accessory (Slow n Sear) *


* Eye of Round by Steaks provided by Grand Western Steaks
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* SEARING GRATES *
Searing Tray:
Round Elevated Grate:

* MY KNIVES *
Everyday Knives:
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Smoke Gun:
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Portable Stove:
Smoker:
Wood Pellets:
Charcoal Grill:
Weber Griddle 1/2 Moon:
Cast Iron Griddle Round:
Heat Resistant Glove:

* OTHERS *
Blender:
Cutting & Serving Board:
Granite Cutting Board:
Food Grade Gloves:
Bundt Cake Glass Pan:
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Glass Mason Jars 4 Oz.:
Glass 7 Cup with Lid Container Kit:

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

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#RoastBeef #EyeofRound #SousVide