Save my ribeye
I have a ribeye that was frozen (raw) a few days past its prime. I don't think thawing and grilling as is will produce a good result. What can I do to resurrect this piece of meat? As far as flavors go, I was thinking something tex-mex or marsala might work. I have seen braised ribeyes on menus. Would that produce a tender, although, well-done piece of meat. Rare is best, but maybe not in this case.
Personally, I wouldn't. Braising is not recommended fro this cut and I can't say I've ever seen it done.
How far past its prime? When you say past its prime, do you mean just according to the package date or was it smelling bad? Did it feel slimy?
Remember, these things can aged for months and be okay. After thawing, wash well under cold running water with a brush. Trim well. Does it still smell funky?
I'd probably marinate, cover with an intense spice rub and then grill as normal. It'll probably be great.
I think you might be surprised how well steaks hold. It is either bad or it isn't. Thaw it and check. If it is slimy and smells, it might be bad. Give it a vinegar bath. Scrub it pretty good with your fingers. If it it isn't slimy anymore then it is good. Think of it this way.... You dry aged your steak.
If you just aren't comfortable with it but still want to cook it. Cut it into stirfry size slices, marinate it with a vinegar rich marinade. That would kill anything and stirfry it with some rice and veggies.
The farthest I've let a steak go, it had the tang of lacto-bacteria. I covered it up with Dijon mustard and Worcestershire.
Marinade of cumin, chile powder, and lime juice might help.
Washing the outside works wonders... If your steak is thick, maybe cutting 1/8th inch off will help.
Thanks all! I didn't smell it or feel it as it was already in a freezer bag. It was turning grey and was about a week past the sell date. I do not think it is rotten. I am inclined to wash and marinate (cumin, chile, lime sounds good) before searing and then slice for fajitas. I have never cared for slicing and then searing unless I was able to slice thin enough to make a cheesesteak, but I am not that good with a knife.
Do you think I could try to actually dry age it in the fridge? It is probably 3/4 - 1 inch thick. I would think aging a steak that thin would yield too much waste.
I am still wondering about the beer braised ribeyes from South America. I haven't seen a recipe, just menu items.