Hey all, welcome back to the Fire and Water Cooking Channel. I'm Darren and today we're going to cook some top round steaks. Top round is one of my favorite meats to suvi and grill. First of the fact that top round is normally a very tough meat to grill. If you try to cook it on any kind of grill just grill it up. It's very tough. You got to cook it a certain way. You got to usually either braise it or you got to slice it a very thin certain way in order for it to be tender enough to eat. So, a lot of times they'll make London broil out of it. Between chukros and top round they're both very tough meats. But I love the suvi because actually you can cook them 24 hours in the suvi and it'll make them as tender as a filet. So that's what we're going to do. We're going to actually cook these for tomorrow night's dinner. So I've got a pack that I just took out of the freezer. I like to buy them as a Costco and bulk and then I back them seal them and then throw them in the freezer at season them. Throw them in a vacuum seal or throw them in the freezer and I'll drop them right in the suvi back. So that's what we're going to do today. These will be for dinner tomorrow night. I got the suvi going at 135 and we're going to do 26 hours because these are frozen and they're kind of thick. So I want to give it a little bit extra time in the bath to thaw out. But I'm going to throw these in. I'm going to put my rack on top of them to keep them from floating. Then I'm going to put the lid on and we're just going to sit in here and let them sit for 24 or 26 hours. So I'll see you back tomorrow. Throw them in there. Throw them in there. Like I said, I'll put the rack on just in case they start to float. I usually don't have a whole lot of problem with beef like tough beef like this floating because there's not a lot of fat to make it float. But I'll put a rack on just in case just to keep them down under the water. I'll throw my makeshift lid on. Keeps the evaporation down and then we will see you tomorrow and we'll throw these on the grow for dinner. Hey guys, the top round is about ready to be done in the soup bead. I've got about another 15 minutes for that's going to be done. So I'm going to go ahead and light my acorn junior here. Got some lump charcoal in there. Got my fire starters already in place. And I'm just going to get this fire lit. It's not going to take very long for this to get up to five or six hundred degrees. And let these fire starters get the charcoal up and running. Hey, oh, the soup bead just went off. So it's right at 26 hours at 135. And as you can tell, I don't have a whole lot of water loss in there. So I'm going to go ahead and take off my floating cover of wine corks. Just going to show you. I was looking down in there. So I'm my rack in there. We haven't lost very much water. So 135, you don't really lose a whole lot, but that little wine cork cover helps it out. So I'm going to go ahead and shut this off and pull the top round out of there and we'll pet up dry. I'll see you back here in there. All right, guys. I pulled the top rounds out of the soup bead. And you can see they don't look real prettier right now. They're kind of splotchy looking. Kind of dark. And a lot of the reason of that darkness is that before I put them in the freezer when I cut them up and we bought them, I went ahead and put a rub on them. And usually what I do with top runners, I use my steak rub, which I have a little bit of black espresso coffee in it. So that's why it kind of looks the way it does. So I'm going to go ahead and pat these dry real good. I'll go ahead and wash my hands real quick, dry them off. Going to take some more of my steak rub, which has got coffee in it. Put it back on there. Before we go ahead and sear, go ahead and flip these. When we sear these, I'm going to sear them in beef tallow. So it gets that beefy taste back into them. And that a whole lot. Just going to put a little coating of the steak rub on there. Wash my hands again. Get any of that juice off of there. And this is, I want to show you this is the bag juices that came out of there. A lot of times you can make a good pan sauce with this, and it's gravy. I'm not going to do that tonight for, we got church tonight. So I don't have a whole lot of time. Just going to throw these on the grill and grill them up to a good medium, medium rare done this. But I just wanted to show you that the bag juice is really good for making sauces. So, all right, I will take it out to the grill and bring it out there. I mean, all right, guys, it's been about 15 minutes since I lift the grill. And just push it right there at 500. I'm going to go ahead and lift this up. I'm going to put my pan on. I'm going to put my beef tallow in. I'm going to say this is a beef tallow that I rendered down from last brisket cook I did. I'm going to put a good liberal amount in there. You just want it to be able to coat the beef. I'm going to put some in there so you can put a good sear. I'm going to put the top down on the grill and let that come back up to heat. Give them another two or three minutes to get back up there. We'll get back up to 500 and then we'll throw the top round on. And I'll be back with that. All right, it's back up to around 5, 600 degrees. Got the tallow's all melted and bubbly. I'm going to go ahead and throw these top rounds in. We're going to sear it for a couple of minutes on each side. You hear that searing going on there. Just like frying bacon. I'm going to close the lid so that heat can stay in on the grill. I'm going to let these sear for a couple of minutes and then we'll turn it back over. I'll be back. All right, guys, it's been about a minute and a half. We're going to go ahead and turn these over. You can still choose one. You're going to get them about a minute and a half on this side and then we're going to turn them back over for another clip of searing. And brown over there. All right, we'll close it up and we'll see another minute. All right. I'm going to have to take these off. They are done. Yeah, good stuff. All right, guys, I'm going to take these off and I'm going to show you how it's going to be. You're right there. All right, guys, I got these off the grill and look at that. They got a nice crust on there. I'm going to pull one of these off and show you. We got it out here. You're still ready to the good and medium, medium rare on a top round. It's been cooking for 26 hours and a nice quick sear on it. We're going to chop these up and have them for dinner. Thanks for watching. Make sure you go ahead and subscribe to the YouTube channel. Make sure you follow us on Facebook and our group and follow us on our Facebook. All right, guys, this is the reason why I like to do top round at 24, 26 hours at 135 because I can actually put my knife right through it without having to chop it real hard. It's a real tender. Almost as tender as a filet mignon. I can put my knife. I can actually cut it up with my fork if I wanted to. Hard to do that any other way with top round or even chakros. It's to where it's still medium rare. I'm going to go ahead and eat up. Thanks for following. Watch us on YouTube, follow us on Facebook and we'll see you again. Thank you. And good night. Don't let the bed looks, Mike. Look, there's some real tasty water. There's Spencer eating his steak and drinking water. Ooh, he's eating salad. He's being good.