Cutting a Ribeye….?

So the missus bought me a 2ft long roundish piece of beef which is apparantly a ribeye (I’ve only seen the plated version).

Is there a “proper” way to cut it, or so I just slice it horizonatally into meal sized pieces?

Give it to me, I’ll make sure I look after it for you.

How thick do you like your steak?

Also, just because it’s ribeye doesn’t mean you have to cut it into steaks – it makes a cracking curry. 🙂

Just get a knife, fork, and dig in??
Or aren’t you man enough to eat half a cow….?

DrP

DrP – Member
Just get a knife, fork, and dig in??
Or aren’t you man enough to eat half a cow….?

I’d give it a go but I don’t have a pan big enough…..

“tuts”….

😉

DrP

If its that long its definately not a rib-eye, nor fillet at that length, more likely to be a strip loin (boneless, trimmed sirloin). Either way just slice it down across the grain as thick as you like it! 😀

Crikey, there’s also a massive Salami in the fridge 😯

She’s quite romantic your missus…

Are you sure you’re not missing a neighbour?
Has the missus been angry of late….??

DrP

Don’t waste it by cutting it into steaks! If you’ve got the whole fillet cut off a foot or so and roast it.
Firstly sear it all round like a sausage on a hotplate then roast it in a cradle till its cooked medium-rare.
Yum yum.

This is it, I may have exaggerated about th size slighty – egg used for scale:

[/url]
steak[/url] by kryton1957[/url], on Flickr

*is hungry now* 🙁

Nobby – Member
*is hungry now*

Lol. She popped to Spittlefields early this morning so this is the forst time I examined the fridge. There’s enough bacon in there for a about 50 rolls, plus 2 more of those ^^, 5 racks of ribs, and 6 or 7 beef joints in the freezer.

Thats to add to the 50 fish she bought yesterday at Billingsgate.

I wonder if she knows something, is their a famine on the way?

Party???????

How many people can camp in your garden?

You should have said it was “sixeggsworth” of beef.
That alters things slightly….

DrP

Crikey, there’s also a massive Salami in the fridge

DrP – Member
You should have said it was “sixeggsworth” of beef.
That alters things slightly….

DrP

eleveneggsworth, just for the record….

Yep, Rib-eye. Pierce the packaging and let it rest for 20 mins to absorb the liquid thats been vaccuumed out of it, but dont do this in the house…you’ll stink the place out! Then portion/use/store as required.

agree with using some of it to roast but no way is Ribeye wasted as steaks!

Whatever you do allow it to reach room temp before cooking it!

I’m OK with cooking;

At room temp, rub with garlic, season with coarse grain salt/pepper. Shallow fry/grillpan until medium rare by feel, toss with butter in the pan & finish. Remove and rest.

Eat.

Sitting here, its occurred to me I could have one for lunch and another for dinner. But that’d be greedy…..

*is still hungry*

Excellent.

8 x 1 to 1 & 1/4″ steaks and small roast out of that. Good tip about letting the juices be absorbed back in, that worked well.

I’ll be asking the Mrs to do than east london run again. 8 rib eye steaks, 1 roast, 54 chicken legs, 20 chicken breasts, plus 80 fish of several variety’s all for £50 and the fuel to get there (a fiver) wow! 😯

That’s cheap!!!

Personally, I’d have fired up the BBQ on a medium heat, and roasted it for a few hours….

Nice!

DrP

That should keep you going until Saturday then…. 🙂

Mmm…

Nothing wrong with using that for steaks, but in my opinion you should try a rib eye roast: good fat to flesh ratio and is oh-so-tender while being a good flavour and faster and easier to cook than a forerib.

That’s cheap!!!

My guess is there’s a reason for that, Irish beef and questionably chicken.

Drac – Moderator

That’s cheap!!!

My guess is there’s a reason for that, Irish beef and questionably chicken.

Nah, it’s beacause its wholesale fron two of the large London markets that sell / distribute to the trade.

Are you saying the ‘chicken’ is in fact Pigeon, Drac??

BTW Stan and Nobby……Gav says you’ve got to come back where you belong! 😉

My guess is there’s a reason for that, Irish beef and questionably chicken.

And what is wrong with Irish beef?

Give the Dunn Cow a bell in Salthouse North Norfolk quite possibly the best rib eye I have ever tasted, think it was the local saltmarsh beef, would love to know how they cooked and prepped it.

Rockape63 – Member
BTW Stan and Nobby……Gav says you’ve got to come back where you belong!

Who’s that then?

The chicken will be factory farmed but conditions in the UK are about as good as you can hope for with that. Would I eat it?…….erm next question.

Irish beef is world class, have you not seen how green the grass is?
Some Basque restaurants round here import beef from Ireland purely on its flavour profile.

(Disclaimer: Working Chef,Irish, Living in the Basque)

me and a 2 mates bought a whole rump once and tried to get through it in a weekend… robin actually had a hernia, i mean seriously..he had to have surgery and everything