How do I make bone-in rib eye steaks more tender?
sooz
6 years ago
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Comments (20)
sooz
6 years agoRelated Discussions
Confusion About Tenderizing a Steak
Comments (6)"---I just ordered one of those Jaccard tenderizers (Amazon, around $21).---" Wait until I show you my absolutely insane jaccard tool! :-) I often feel that there is a need to distinguish between tenderizing and making food more chewable. Pounding meat and jaccarding meat make the meat more chewable, they do not make the meat more tender. Using long cooking time and tenderizers can tenderize meat. The reason for making tough cuts of meat is because they tend to be very flavorful. Jaccarding/pounding meat to make Swiss Steaks and Chicken Fried Steaks are delicious. Long cooking tenderized Short ribs is amazing. dcarch...See MoreEye of round steak
Comments (6)Local grocer marks them down fairly often... great $2/lb meat! I like to black pepper real heavy and then fry them with a little sweet basalmic vinegar. The meat juice and vinegar combine to make a tangy carmel flavoring.... the pan should be hot enough to fry it right onto the meat. Not so much vinegar you boil the meat. A sharp steak knife helps. Best cheap steak I know of. If there are enough drippings left in the pan add more vinegar (about 1/4 cup for two people) and simmer it for a couple minutes... makes good steak sauce. Round steak is very lean and can be on the dry side so juice or sauce of some kind is almost a must. The fried in vinegar steak tastes like saurbraten so rye bread and cabbage go well as sides. Maybe some redskin potatoes if you want to keep hubby on the plump side. : ) lyra...See MoreHow do you make your ribs?
Comments (14)You don't have the membrane on country style ribs so that doesn't apply, but definitely remove the membrane if you're using spare ribs, loin back, baby back, etc. I've tried a number of different ways of cooking ribs and have settled in on a few things: -Never boil your ribs. I want to slap the people who convinced me that ribs needed to be boiled to be tender! I was young, stupid and gullible enough to believe that but after watching a couple pros cook ribs I haven't boiled them since and will *never* make that mistake again. There's no benefit to boiling ribs at all and it takes the flavor out of them. Slow cook them for best flavor, tenderness and texture. That renders the fat that boiling supposedly does, but slow cooking leaves the flavor. -I used to like ribs drenched in sauce but after trying dry rub that's the way I do it now, even if I'm adding sauce later. I like a dry rub, semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey and not sugary. I think people go too crazy with the sugar. I'll have dessert later. I haven't had anyone yet who didn't like ribs cooked more savory where you taste the meat, not the sugars. A little sprinkling of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar if you need it. -I generally buy boneless country style ribs these days. Yes, they're technically not a rib, but if the pork boys want to call them ribs, that's good enough for me. They're essentially all meat, where the others lose half in bone and they're often the same price or cheaper so a far better value. -I go easy on the sauce but it's up to you. Sometimes will mix some in for braising. -If I have time and energy, I'll brown them a bit first in the convection oven or under the broiler. -I like to braise them in the Nesco. About 250°-275° for 3-4 hours wrapped in foil. I dry rub them, add some liquid for flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce or a combination of them. You don't have to add a lot of liquid, especially if you don't boil them since you'll have the fat and juices to help with the braising and add flavor. You can even add a couple drops of Liquid Smoke if you like. -Once done, I might crisp them under the broiler or in a pan (or of course on the grill if available, but I'm assuming you're cookin inside). They're really easy to do and once you rinse them off, pat them dry, dry rub and wrap them up, your work is done until they're ready, with the possible exception of flipping the packets occasionally but that's not critical either. Another easy and good way to do them is simply put them in a pan, add some BBQ sauce together with some beer, water or other liquid of your choice, maybe chop and add an onion and cover the pan tightly with foil and cook (oven is the easiest but you can even do it stovetop or for that matter a toaster oven or tabletop convection oven too) at a simmer using the same time and temp as above. Crisp them after if you like or skip it, they're great either way....See MoreHow done do you like your steak?
Comments (73)>>My Dad used to tell me to look for an animal that was "broad across the Porterhouse".>> Annie, that made me chuckle. I love a thick Porterhouse, but when I moved to CA, I found that 99.9% of folks here have absolutely idea of what that is. And when I did find (rarely) one, it was cut 3/4" thick, which barely qualifies as a breakfast steak where I come from. LOL! If you're traveling in Asia, unless you eat at really expensive places, don't ask for your meat to be rare or even pink. My upper-middle-class in-laws from HK always eat their meat medium-well or well-done. It took me almost a decade to get DH to slowly like his meat rare. When I asked him why his family prefers all their meat "dried up and dead", he retorted, "Because in HK when you buy meat it's from open-air butchers and there's flies all over it!" Okay, I conceded they had a good reason for their preferences.........See MoreBourbon Milkshake
6 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
6 years agosooz thanked dcarch7 d c f l a s h 7 @ y a h o o . c o msooz
6 years ago
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