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Advice for overcooked steaks, please

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. 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

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

      1 Reply
      1. re: sal_acid

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

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

        2 Replies
        1. re: treb

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

          1. re: hotoynoodle

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

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

            1. Grind them up and use them as ravioli stuffing

              1 Reply
              1. re: Firegoat

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

              2. 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

                  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

                    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

                      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!

                2. 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

                    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: C. Hamster

                        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

                        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.

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

                          1. Sloppy Joes. Gourmet ones, no less.

                            1. 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

                                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

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

                                  1. re: Bellachefa

                                    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

                                      "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

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

                                1 Reply
                                1. re: laredo

                                  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. 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. 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. 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. 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

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