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What to do with poor quality ribeye?

Hey all,

I've been reading chowhound for a while, but this is my first post.

I made the mistake of buying some really cheap rib-eyes from an Asian market that are of pretty terrible quality -- there is almost no fat in the meat, and it is tough pretty much any way I cook it. It was only 7 bucks for 3 decent sized steaks that are about 2 pounds total.

My first attempt at these was cooking a steak to medium rare to medium, and the results were only somewhat edible if soaked in steak sauce. I thought that i might get better results in a cheese steak, so i sliced the meat extremely thin (almost shaved), and the results were still pretty tough.

I'm thinking something like slow cooker stroganoff for the last piece, but was wondering if board members had any other suggestions.

Thanks for any responses you might have.

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  1. Make ground beef. Use it in chili, meat loaf. You want low fat for those.

    1 Reply
    1. re: Janet

      Agreed, but if you don't want to do that you could try marinating - teriyaki, Italian dressing, whatever - give it overnight at least, then grill no farther than medium rare and slice thinly.

    2. Take thin slices, marinade in soy sauce,egg whites, shaoxing cooking wine, toasted sesame oil and cornstarch. Stir-fry with your favorite vegetables......

      1. Try using a Jaccard on them. Works wonders.

        1. I would make this recipe, if you like northern Chinese food. I increase the amount of hot peppers a tad. Anyhow, my family loves this dish.


          1. Pound it and marinate in a sugar-beer solution - use as you would like (stir fry, grill, etc.)

            1. When I have steak like that, I pressure cook the leftovers for a few minutes to get it to shred up nicely, and make chili or beef enchiladas out of it.

              1. You can always make soup of it.

                1. I'd be so upset about the dry, tough meat I'd wrap the thing in bacon and drop it in the slow cooker with some onions. Leave it in there a whole day. Serve with mashed potatoes.

                  In case anyone's wondering why I suggested wrapping it in bacon, YES-- I suggested that because I looked at the bacon-wrapped turkey on Chowhound one too many times.

                  2 Replies
                  1. re: shaogo

                    Everything taste better with warp bacon which leads to the obvious question: Why not warp bacon with bacon?

                    1. re: shaogo

                      Unfortunately, that method is not suited to lean cuts but to tough cuts that are full of collagen, like shoulder or shin or tail. Lean ribeye doesn't have that kind of tissue, and will not melt in the same way at all.

                    2. make some philly steak san's, slice thin and grill.

                      1. Make pot roast or beef stew.

                        1. LOL - I've done the same thing - one long shrink wrapped piece - which I cut into 18 1 inch thick steaks. The price was right but what a mistake. Now I know the meaning of tough. I now slice the steaks thinly against the grain and marinate for stir fry. That works for me.

                          1. I, too, would do stroganoff. Slice thin against the grain. I don't know if I'd slow cook it, though...I'm not sure that would really help since there isn't much collagen, etc., to break down.