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Started By
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I don't know about Philly cheese steaks, but ribeyes cut seems like a waste
Posted on 10/3/16 at 3:42 pm
Posted on 10/3/16 at 3:42 pm
A solid cut like a ribeyes being shredded and cooked well done seems like a travesty
Maybe something like skirt would make a lot more sense. As a totally different idea, pork shoulder would lend itself well with the tenderness and juice factor
Do those shops actually use ribeyes on that plate?
Maybe something like skirt would make a lot more sense. As a totally different idea, pork shoulder would lend itself well with the tenderness and juice factor
Do those shops actually use ribeyes on that plate?
This post was edited on 10/3/16 at 3:59 pm
9
Posted on 10/3/16 at 3:58 pm to Rouge
I thought most joints shaved sirloin for this.
Posted on 10/3/16 at 4:16 pm to Rouge
most use cheap ribeye, and have you seen the price on skirt steak lately?
Posted on 10/3/16 at 4:43 pm to Rouge
Tramonte's ribeye po-boy is pretty good.
Posted on 10/3/16 at 5:04 pm to Rouge
More fat in the ribeye gives more flavor. I think most places use cheaper round steaks tho.
Posted on 10/3/16 at 6:04 pm to Rouge
Best cheesesteak I've ever had was a homemade one from the scraps of a tenderloin I butchered up.
Alton Brown version, it was really awesome.
It's a great value buying a while Tenderloin.
Alton Brown version, it was really awesome.
It's a great value buying a while Tenderloin.
Posted on 10/3/16 at 6:56 pm to Rouge
You ever had a Kobe or Wagyu burger?
Posted on 10/3/16 at 6:59 pm to Rouge
Not sure, but I think most places use sirloin steak
Posted on 10/4/16 at 12:55 am to Rouge
Thinly sliced tri-tip for the MFW!!!
Posted on 10/4/16 at 8:54 am to Rouge
quote:
ribeyes cut seems like a waste
A solid cut like a ribeyes being shredded and cooked well done seems like a travesty
Limiting yourself to eating a particular item prepared only one way is a travesty. You're missing out on many different options that are delicious.
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