- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Philly cheese steak advice
Posted on 6/26/10 at 9:28 pm
Posted on 6/26/10 at 9:28 pm
Every recipe I find, it says to get my butcher to slice partially frozen ribeye very thinly. Could I just flatten the crap out of it with a mallet and then cook it? Or is it worth the trouble? TIA
3
Posted on 6/26/10 at 9:30 pm to notslim99
If you're not going to have the butcher do it, either refrigerate or partially freeze the ribeye and then slice it thin with a long sharp knife
Posted on 6/26/10 at 9:30 pm to notslim99
Def worth the trouble. Any butcher you buy the meat from should be happy to slice for you fwiw.
Posted on 6/26/10 at 9:35 pm to notslim99
Don't pound it. If you can't get it sliced thin across the axis, cook it normally (grill / pan fry) to rare, let it rest and slice as thin as you can - then proceed with recipe.
Or use Steak-Ums.
Or use Steak-Ums.
This post was edited on 6/26/10 at 9:36 pm
Posted on 6/27/10 at 12:22 am to GarmischTiger
been in Jersey all summer. I swear this is all they serve up here. Had them in Philly too and they're nothing special. The ones I've had in BR are just as good.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News