Need help with tough ribeyes

SmokingJo · 07-04-2013, 03:52 PM

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

Ron_L · 07-04-2013, 04:04 PM

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!

Bludawg · 07-04-2013, 04:15 PM

Slice thin grill on a Flat top add peppers & onions a little Italian bread some cheese whiz and you got philly cheese steaks.

IamMadMan · 07-04-2013, 07:01 PM

Quote:

Originally Posted by Bludawg

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....

93vpmod · 07-04-2013, 07:22 PM

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

JohnHB · 07-04-2013, 08:04 PM

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.

savageford · 07-04-2013, 08:27 PM

Quote:

Originally Posted by Ron_L

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!

jasonjax · 07-04-2013, 10:41 PM

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.

SmokingJo · 07-05-2013, 01:37 AM

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....

Callahan-que · 07-05-2013, 02:02 AM

It would be nice to see a pic of one of these ribeyes uncooked so we can see what exactly you've got.

ManakooraMan · 07-05-2013, 02:21 AM

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.

LMAJ · 07-05-2013, 05:19 AM

Good read Ron. We usually salt right before, will try this.

Big George's BBQ · 07-05-2013, 07:38 AM

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

deguerre · 07-05-2013, 07:50 AM

Quote:

Originally Posted by Bludawg

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.

drjiveturkey · 07-05-2013, 07:59 AM

Return them to the butcher if they aren't good.

07-04-2013, 03:52 PM	#1
SmokingJo Full Fledged Farker Join Date: 06-24-12 Location: Italy	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

07-04-2013, 04:04 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850
	1 members found this post helpful.

07-04-2013, 04:15 PM	#3
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Slice thin grill on a Flat top add peppers & onions a little Italian bread some cheese whiz and you got philly cheese steaks. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

07-04-2013, 08:04 PM	#6
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	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

07-05-2013, 01:37 AM	#9
SmokingJo Full Fledged Farker Join Date: 06-24-12 Location: Italy	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

07-04-2013, 07:22 PM	#5
93vpmod is Blowin Smoke! Join Date: 02-02-13 Location: Springfield, IL	Marinate in EVOO, minced garlic, worchestershire, and some soy sauce for 12 hrs. Tenderizes tough steaks that I use in kabobs.

07-04-2013, 10:41 PM	#8
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	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.

07-05-2013, 02:02 AM	#10
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	It would be nice to see a pic of one of these ribeyes uncooked so we can see what exactly you've got. __________________ Rick

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

07-05-2013, 05:19 AM	#12
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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

07-05-2013, 07:38 AM	#13
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	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- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

07-05-2013, 07:59 AM	#15
drjiveturkey On the road to being a farker Join Date: 05-07-13 Location: Herndon, VA	Return them to the butcher if they aren't good.