The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-04-2013, 03:52 PM   #1
SmokingJo
Full Fledged Farker
 
SmokingJo's Avatar
 
Join Date: 06-24-12
Location: Italy
Downloads: 0
Uploads: 0
Default Need help with tough ribeyes

Hi all,
I bought some ribeyes, each 1 pound and half, 2 inches thick, grilled 2 of them middle rare and found that they are tough. I don't know why, perhaps they were not aged at all, I don't know.

What can I do with the other ribeyes I have in the fridge? Can I smoke them and pul them like a chuckie?

Thanks a lot for your help,
Gianni
__________________
GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod
SmokingJo is offline   Reply With Quote


Unread 07-04-2013, 04:04 PM   #2
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I've never had a tough ribeye, but you can try this...

http://www.steamykitchen.com/163-how...me-steaks.html

I've been doing this for a few years with choice steaks and they come out great!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


1 members found this post helpful.
Unread 07-04-2013, 04:15 PM   #3
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Slice thin grill on a Flat top add peppers & onions a little Italian bread some cheese whiz and you got philly cheese steaks.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from: --->
Unread 07-04-2013, 07:01 PM   #4
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Slice thin grill on a Flat top add peppers & onions a little Italian bread some cheese whiz and you got philly cheese steaks.
Now were talking....
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 07-04-2013, 07:22 PM   #5
93vpmod
is One Chatty Farker

 
93vpmod's Avatar
 
Join Date: 02-02-13
Location: Springfield, IL
Downloads: 0
Uploads: 0
Default

Marinate in EVOO, minced garlic, worchestershire, and some soy sauce for 12 hrs. Tenderizes tough steaks that I use in kabobs.
__________________
-Mike-

Backwoods G2 Chubby, UDS with Weber rotisserie, Blue Weber Performer with gas assist, Smoke Hollow elec. smoker, SJG mini-WSM, White thermapen, Blue-Backlight thermapen, Maverick ET-732 x 2, BernzOmatic JT-850 Weed Burner, BernzOmatic TS8000BZKC Hand Torch.
93vpmod is online now   Reply With Quote


Thanks from:--->
Unread 07-04-2013, 08:04 PM   #6
JohnHB
is one Smokin' Farker

 
JohnHB's Avatar
 
Join Date: 12-14-12
Location: Sydney NSW
Downloads: 0
Uploads: 0
Default

Ron's suggestion of salting is the easiest.
For a fail safe way you can sous vide it at 130F for say 6-8 hours then heavily sear.
If you do not have equipment you maybe able to improvise. You will need an oven, warming draw or other devise that you can set @ 130F. If you do put steak & splash of olive oil (or preferred oil) into a ziplock bag. Partly submerge bag in water to displace all air & seal. Fill the biggest pot you can fit in oven with the hottest water out of tap. Place in sealed steak weighed down if necessary. Put pot into oven. Leave for 8 hours. Check temperature and adjust if water not holding 130F. Good luck.
__________________
John
When you stop horsing around it is time to fire up the BBQ & Smoker
JohnHB is offline   Reply With Quote


Unread 07-04-2013, 08:27 PM   #7
savageford
Full Fledged Farker
 
Join Date: 02-24-13
Location: Westfield, MA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I've never had a tough ribeye, but you can try this...

http://www.steamykitchen.com/163-how...me-steaks.html

I've been doing this for a few years with choice steaks and they come out great!
Great article!
savageford is online now   Reply With Quote


Unread 07-04-2013, 10:41 PM   #8
jasonjax
is one Smokin' Farker

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Jax, Fl.
Downloads: 0
Uploads: 0
Default

Give us some more details on these ribeyes. I find it painful to even think of purchasing ribeyes that were no good grilled.

Are they select, choice, prime, old, wet-aged, dry-aged yadda yadda?

I'd like some more info to be able to try and help a bit more hopefully.

24 ounce ribeyes should be a serious treat.
jasonjax is offline   Reply With Quote


Unread 07-05-2013, 01:37 AM   #9
SmokingJo
Full Fledged Farker
 
SmokingJo's Avatar
 
Join Date: 06-24-12
Location: Italy
Downloads: 0
Uploads: 0
Default

Thank you all for your suggestions!

I am in italy, unfortunately we don't have meat classification here. When you buy meat, all you can have is the name of the cut, but nothing more. Aging?....only from very few butchers....
__________________
GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod
SmokingJo is offline   Reply With Quote


Unread 07-05-2013, 02:02 AM   #10
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

It would be nice to see a pic of one of these ribeyes uncooked so we can see what exactly you've got.
__________________
Rick
J'ville Grill is online now   Reply With Quote


Unread 07-05-2013, 02:21 AM   #11
ManakooraMan
Knows what a fatty is.
 
Join Date: 11-21-12
Location: Oahu, Hawaii
Downloads: 0
Uploads: 0
Default

happened to me couple of times, especially when you get the smaller cut. the problem is the central part is not well-marbeled, so it dries out very quickly. to make it tender, do like we do in hawaii, soak em in shoyu, mirin, ginger, garlic and onion to make beef teriyaki. the ginger has an enzyme that will make it tender without being mush.
ManakooraMan is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2013, 05:19 AM   #12
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

Good read Ron. We usually salt right before, will try this.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2013, 07:38 AM   #13
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Definately go with Ron_L article. I started to do this when he posted it a few months ago- comes out awesome I do this every time I cook a steak now
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 07-05-2013, 07:50 AM   #14
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Slice thin grill on a Flat top add peppers & onions a little Italian bread some cheese whiz and you got philly cheese steaks.
Cheez Whiz? I thought you LIKED beef...
















Good article Ron. I hadn't seen that before, but I HAVE been "air drying" my steaks in the fridge by dusting with salt and black pepper for a couple days before grilling, turning occasionally on the plate. Works like a charm.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2013, 07:59 AM   #15
drjiveturkey
Knows what a fatty is.
 
Join Date: 05-07-13
Location: Herndon, VA
Downloads: 0
Uploads: 0
Default

Return them to the butcher if they aren't good.
drjiveturkey is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:17 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts