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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!

  1. shinju 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 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!

    2. a
      autumm 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. q
        Querencia 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. f
          FriedClamFanatic 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. l
            laredo Jan 11, 2014 02:30 PM

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

            1 Reply
            1. re: laredo
              bcc 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. b
              Bellachefa 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 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 Jan 11, 2014 04:45 PM

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

                  1. re: Bellachefa
                    laredo 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 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 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. ipsedixit Jan 11, 2014 11:12 AM

                Sloppy Joes. Gourmet ones, no less.

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

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

                  1. n
                    nat8199 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. f
                      fourunder Jan 11, 2014 11:00 AM


                      1. b
                        Bellachefa 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 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 Jan 11, 2014 10:28 AM

                            I agree with hotoy

                            1. re: C. Hamster
                              sedimental 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 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. s
                            sedimental 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 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 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 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 Jan 11, 2014 02:47 PM

                                    Nutmeg does sound good.

                            2. Firegoat Jan 11, 2014 08:05 AM

                              Grind them up and use them as ravioli stuffing

                              1 Reply
                              1. re: Firegoat
                                c oliver 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. m
                                malibumike Jan 11, 2014 08:00 AM

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

                                1. c oliver 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. t
                                    treb 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 Jan 11, 2014 08:03 AM

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

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

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

                                    2. s
                                      sal_acid Jan 11, 2014 07:23 AM

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

                                      1 Reply
                                      1. re: sal_acid
                                        Puffin3 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. hotoynoodle 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 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

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