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What to do with 4 not so great ribeyes.

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jameshig Nov 4, 2011 06:07 PM

I bought a box of steak from one of those guys that comes around your neighborhood with a truck full of steaks for sale. My wife and I had 2 and they weren't so great- texture was off an they were a little tough.

They are good steaks, just not good on their own, so I figured I'd do something else with them.

I was thinking a red sauce with 2 of them.

Does anyone have any tips on using a decent cut of meat for a meat sauce?

Any suggestions for the other 2 steaks?

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  1. TorontoJo RE: jameshig Nov 4, 2011 06:22 PM

    How about cubing them and making a good meaty chili?

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      onigiri RE: jameshig Nov 4, 2011 06:50 PM

      We put some not-so-great ribeyes in the meat grinder and made patties and threw them on the grill. Lot better than they were in their original form.

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        jencounter RE: jameshig Nov 4, 2011 07:25 PM

        I've had those steaks and you're right, the texture is strange. I chalked it up to the fact that they were injected with salt water. Bleck.

        What if you sliced them really thin and used them for steak sandwiches? The preparation used here might work...

        http://www.foodnetwork.com/recipes/ty...

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          hungryjoanne RE: jameshig Nov 4, 2011 07:33 PM

          beef stew?
          or cut into small cubes and add to mushroom risotto during last few minutes of cooking?
          I like the steak sandwich idea - maybe marinate them a bit more?...steak fajitas?

          1. EWSflash RE: jameshig Nov 4, 2011 08:10 PM

            Grill them like they were the best steaks you ever ate, then the next day cube them up and make steak tcos out of them. Nothing better, even if the meat itself isn't that great it will be wonderful witht he rest of the ingredients.

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              gilintx RE: jameshig Nov 4, 2011 08:40 PM

              Old ribeyes always mean Stroganoff in my home. Everyone disagrees on the recipe, so I'll keep my mouth shut about that, but braised slices of steak make a perfect meat for this dish.

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                escondido123 RE: jameshig Nov 4, 2011 08:54 PM

                I think grinding them up for wonderful burgers could be great. Or, treat them as short ribs for something tender and luscious.

                1. ipsedixit RE: jameshig Nov 4, 2011 08:59 PM

                  Slice thin and make Philly cheesesteak?

                  2 Replies
                  1. re: ipsedixit
                    JerryMe RE: ipsedixit Nov 4, 2011 09:07 PM

                    THAT is a great idea!

                    1. re: ipsedixit
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                      Krislady RE: ipsedixit Nov 5, 2011 10:15 AM

                      I always thin-slice leftover steak (esp. ribeye) and put it on pizza - cheesesteak pizza is a special treat. :) (steak, provolone cheese, caramelized onions - and maybe some herbs if I feel in the mood)

                    2. JerryMe RE: jameshig Nov 4, 2011 09:02 PM

                      I always freeze them slightly and thinly slice them and and make stir fry.

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                        duchesse2k RE: jameshig Nov 4, 2011 09:08 PM

                        a yummy easy prep: coarse salt and pepper, both sides. Melt a couple of pats of butter on high in a heavy frying pan - lower heat to medium put steaks in and brown on each side 4-6 minutes. Remove from pan to plate. Add half to 3/4 cup of balsamic vinegar to the pan - boil for a few minutes til reduced in half. Turn off heat, add a shard of butter to sauce and silkify sauce. Pour over the steaks, garnish with fresh rosemary stems and enjoy. This will make ribeyes worthy as a real steak and you will lick the vinegar sauce til the serving plate is clean

                        1. Kajikit RE: jameshig Nov 5, 2011 10:21 AM

                          Beef stew (the long slow cooking breaks down anything, and the tomato adds flavour), or shred them as thin as you can and make cheesesteak.

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                            dgross RE: jameshig Nov 5, 2011 10:42 AM

                            How about making steak soup? Cube the steak, dredge in flour and brown in skillet with a mix of butter and olive oil. Meanwhile, slice a pkg. of cremini mushrooms and one small to med. onion. Remove beef and then add mush. and onions to the same skillet, season, and cook them down ( I like mine well cooked ). Add back the steak and equal parts of beef stock and milk/ cream and simmer to let the flavors marry. Boil some spiral noodles, put noodles in individual ovenproof bowls and cover with soup mixture. put a slice of cheddar cheese on top and melt the cheese in the broiler. Top with a dollop of sr. cream and enjoy :)!

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                              jameshig RE: jameshig Nov 6, 2011 07:56 PM

                              Ended up going with chili. Made some corn bread and it turned out great. Thanks for the advice all.

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