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Advice for overcooked steaks, please

laredo Jan 11, 2014 07:09 AM

For a special dinner I bought the nicest steaks I had ever purchased.

Wouldn't you know that was the day our grill chose to go crazy and we ended up with "ruined" steaks. I threw one away, my husband choked down one somehow, and I put one ribeye and two T-bones in the freezer.

I need to use them in the near future and am stumped on what to do.

All ideas will be welcomed!

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  1. hotoynoodle RE: laredo Jan 11, 2014 07:16 AM

    so you still have 3 steaks that are dust-dry and burned?

    your only option is to "cloak" the meat in moist ingredients, but you still have dry meat in there. yuk. personally, i am not a fan of throwing good money after bad. chalk it up to a day gone wrong and chuck them.

    1 Reply
    1. re: hotoynoodle
      laredo RE: hotoynoodle Jan 11, 2014 07:23 AM

      I have tried to chuck them several times. Just can't bear to do it.
      Probably they are slightly better than "dust dry and burned." Perhaps more like very very very well done. :<)

      I think they may be salvageable

    2. sal_acid RE: laredo Jan 11, 2014 07:23 AM

      Sliced thin with a sauce on top. Or in a salad.

      1 Reply
      1. re: sal_acid
        Puffin3 RE: sal_acid Jan 11, 2014 07:30 AM

        Chop them up in a food processor and pretend you're eating really expensive 'ground beef' in the Sloppy Joes.

      2. t
        treb RE: laredo Jan 11, 2014 07:40 AM

        Cook them in a braising liquid for several hours, it will make a pretty good shreaded beef sandwich.

        2 Replies
        1. re: treb
          hotoynoodle RE: treb Jan 11, 2014 08:03 AM

          these are not braising cuts and the meat is already cooked.

          1. re: hotoynoodle
            treb RE: hotoynoodle Jan 11, 2014 09:05 AM

            These cooked dried out disasters can be braised and will fall apart for a good sandwich.

        2. c oliver RE: laredo Jan 11, 2014 07:41 AM

          I'm kinda like hotoy but, if you must and I did, why not hash? And chop/mince the hell out of the "meat." And overcompensate with onions and potatoes.

          1. m
            malibumike RE: laredo Jan 11, 2014 08:00 AM

            Get some good rolls , thin slice the meat, and make Philli Cheesteak sandwiches.

            1. Firegoat RE: laredo Jan 11, 2014 08:05 AM

              Grind them up and use them as ravioli stuffing

              1 Reply
              1. re: Firegoat
                c oliver RE: Firegoat Jan 11, 2014 08:07 AM

                I gotta say that when I make ravioli, I want my fillings to be as good as the dumplings.

              2. s
                sedimental RE: laredo Jan 11, 2014 08:23 AM

                Food processor, add onion, garlic..mix with mayo and ketchup for a sandwich spread. You can get creative with the chopped meat and turn it into a potted meat / pate style spread (add fat, capers, peppers, etc). Serve on a charcuterie platter or antipasti mix. I use up bits of meat this way all the time. Add herbs and spices, spread on toasts and serve with a glass of wine before dinner....the variety is endless.

                4 Replies
                1. re: sedimental
                  greygarious RE: sedimental Jan 11, 2014 09:27 AM

                  I will also suggest potted meat, but a different "recipe": sweet onion, roasted garlic or shallots, pimento, and cream cheese. No mayo or ketchup. Maybe a few drops of truffle oil and/or balsamic vinegar. Pepper blend like Trader Joe's 21 Seasoning Salute, which makes everything savory "mo' better".

                  1. re: greygarious
                    laredo RE: greygarious Jan 11, 2014 02:32 PM

                    I will probably do a potted meat or hash.

                    Wish I had someof the TJ Seasoning Salute. Hope I can remember it on my next trip to TJ which could be a loooooong time.

                    Thank you very much.

                    1. re: laredo
                      sedimental RE: laredo Jan 11, 2014 02:38 PM

                      Potted meats are nice. Top them with melted butter, duck fat, leaf lard, bacon grease, etc. and they keep for weeks to enjoy as a bite before dinner. It is always nice to bring a mistake, to a new level.
                      Note: I really like nutmeg as a spice for potted beef (topped with butter...very English), or ginger and sesame oil with beef. But there is nothing wrong with mixing it with mayo and ketchup or A-1 and calling it a meatloaf sandwich!

                      1. re: sedimental
                        laredo RE: sedimental Jan 11, 2014 02:47 PM

                        Nutmeg does sound good.

                2. b
                  Bellachefa RE: laredo Jan 11, 2014 09:38 AM

                  Why would people suggest you throw it out?

                  A brisket type chili
                  A stew
                  Beef mushroom and barley soup
                  Steak and cheese sandwiches
                  Peppered Jerkey

                  4 Replies
                  1. re: Bellachefa
                    hotoynoodle RE: Bellachefa Jan 11, 2014 10:16 AM

                    in my head this is a question similar to "what to do with chicken meat after making stock?"

                    the proteins are now seized to the point of no return and the flavor is gone. surrounding the meat with wet stuff won't change that.

                    1. re: hotoynoodle
                      C. Hamster RE: hotoynoodle Jan 11, 2014 10:28 AM

                      I agree with hotoy

                      1. re: C. Hamster
                        sedimental RE: C. Hamster Jan 11, 2014 10:33 AM

                        I think we are all assuming it still has flavor, just too well done in texture for eating a la natural :)

                        Lipstick on a pig...and all that. If it has no flavor, then it becomes pet food at mi casa, they don't seem to mind.

                      2. re: hotoynoodle
                        hazelhurst RE: hotoynoodle Jan 11, 2014 11:04 AM

                        Well, you can eat ANYthing with a sauce. I'd thin slice it, roll in seasoned flour, fry in butter and make an ersatz Stroganoff.

                    2. f
                      fourunder RE: laredo Jan 11, 2014 11:00 AM


                      1. n
                        nat8199 RE: laredo Jan 11, 2014 11:07 AM

                        I would toss them in a slow cooker and make them into chili or with a bottle of beer, garlic, and chili powder. They will be yummy after you braise or slow cook them.

                        1. n
                          nat8199 RE: laredo Jan 11, 2014 11:09 AM

                          Braising or slow cooking will add back in moisture and flavor.

                          1. ipsedixit RE: laredo Jan 11, 2014 11:12 AM

                            Sloppy Joes. Gourmet ones, no less.

                            1. b
                              Bellachefa RE: laredo Jan 11, 2014 12:02 PM

                              I would love to know more about your grill, and how it went crazy and is responsible, and not the person manning the grill. Sounds dangerous. Thank god the grill didn't explode and take out the whole neighborhood.

                              5 Replies
                              1. re: Bellachefa
                                hazelhurst RE: Bellachefa Jan 11, 2014 12:11 PM

                                I wondered the same thing but your sharp comment makes me wonder: isn't there a swell 1950s horror movie in here? A pompous FoodTV show's grill explodes (perhaps in conspiracy with other downtrodden appliances) and wreaks havoc in New York (or LA..you name it) until brought to heel by an army of bad cooks who can destroy anythng in the kitchen.

                                Just thinking out loud...

                                1. re: hazelhurst
                                  Bellachefa RE: hazelhurst Jan 11, 2014 04:45 PM

                                  Alas, it seems we will never know the saga of the grill gone crazy.......

                                  1. re: Bellachefa
                                    laredo RE: Bellachefa Jan 11, 2014 06:43 PM

                                    Lol, bellachefa.

                                    I don't know what happened.

                                    My husband went outside with beautiful steaks and came back in with little black hockey pucks.

                                    Said something about the grill overheating. He looked so pitiful I didn't have the heart to grill him about it. :)

                                    1. re: laredo
                                      mrsfury RE: laredo Jan 11, 2014 07:03 PM

                                      "Grill" him about it. Ha ha ha. All of you have given me a good laugh. Unless I nag the crap out of my husband, he overcooks my burgers usually because there's a game on tv and he forgets about the food. I have to keep reminding him I'd rather them underdone than burned. I'd rather just grill them myself but sometimes the man insists.

                                      1. re: mrsfury
                                        autumm RE: mrsfury Jan 11, 2014 09:38 PM

                                        That's us!

                                        Mr Autumn just doesn't get that 4 minutes/side starts when the meat hits the grill, not after you get back inside, wash hands, dig iPhone out of pocket to set timer. . . how long did you want? Gah!

                                        I grill steaks and burgers. He gets brats and chicken breasts. And shrimp, he's remarkably good with grilled shrimp.

                              2. l
                                laredo RE: laredo Jan 11, 2014 02:30 PM

                                Thanks to all for your good ideas! I appreciate your help.

                                1 Reply
                                1. re: laredo
                                  bcc RE: laredo Jan 11, 2014 03:32 PM

                                  Chop them up, chop up some lettuce, tomato, onions if you like, slather the whole bit with sour cream and serve in taco shells.

                                2. f
                                  FriedClamFanatic RE: laredo Jan 11, 2014 06:53 PM

                                  Slice them almost paper thin........heat up some beef broth in a med frying pan to boiling.turn off the heat.......put the slices in the broth to heat......3-4 mins......serve on rolls. Sauteed mush and onions will help too

                                  1. q
                                    Querencia RE: laredo Jan 11, 2014 07:20 PM

                                    There is one thing you can ALWAYS do with cooked beef and that is turn it into barbecued beef, of sorts. Tough, dry, weird, no matter. Cut it up, shred it, whatever, put some sauce together but make it on the runnier side, and let your crock pot do the rest. It may not be equal to what you get at Smoke Daddy's etc but it will be pretty good on buns and won't waste the food.

                                    1. a
                                      autumm RE: laredo Jan 11, 2014 09:42 PM

                                      In the minimum, save the Tbone bone for stock. Can't really over cook that. (Knock on wood)

                                      If it were me, I would slice the meat fine, then gently simmer for an hour or 3 in beef broth enough to cover with Italian herbs and go for a high end Italian beef sandwich. With a good glass of wine. Don't toss it, it is salvageable.

                                      1. shinju RE: laredo Jan 12, 2014 01:34 AM

                                        You can give to me. So many uses. Sliced thinly In ramen, yakisoba, okonomiyaki, monja, fried rice, quesadillas, salads, sandwiches, etc.

                                        1 Reply
                                        1. re: shinju
                                          Puffin3 RE: shinju Jan 12, 2014 06:13 AM

                                          Slice them very thin and serve 'roast beef sandwiches'. You can call them 'TW's'..........after my MIL's roast beef sandwiches. LOL!

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