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Sub Par Steak Question
Posted on 10/5/24 at 7:05 am
Posted on 10/5/24 at 7:05 am
So I have come into possession of some ribeyes that once I cut them into steaks, I noticed that they are a lower quality than I usually get. I am a salt and garlic only guy for my steaks but I am willing to go off the beaten trail with these due to their lack of marbling.
1. I bought a bottle of Lowry’s steak and chop marinade. Anyone ever use this? If so, how do you use it. Overnight soak? Rinse before cooking? I’ve never used a marinade on a steak before.
2. Turn the steaks into Philly cheese steaks perhaps? I have a can of white cheese that I was going to use for nacho night. Do y’all think that I could slice the meat, season it, toss it in a little hot butter with peppers and then mix with nacho cheese before making sandwiches?
3. Should I do kabobs?
4. Any other ideas to use a ribeye in a way other than straight grilled?
1. I bought a bottle of Lowry’s steak and chop marinade. Anyone ever use this? If so, how do you use it. Overnight soak? Rinse before cooking? I’ve never used a marinade on a steak before.
2. Turn the steaks into Philly cheese steaks perhaps? I have a can of white cheese that I was going to use for nacho night. Do y’all think that I could slice the meat, season it, toss it in a little hot butter with peppers and then mix with nacho cheese before making sandwiches?
3. Should I do kabobs?
4. Any other ideas to use a ribeye in a way other than straight grilled?
14
Posted on 10/5/24 at 7:49 am to Jibbajabba
Cook it like normal then turn it into something like nachos, tacos, or quesadillas. You wont be able to tell that it’s sub par when it’s covered with cheese and salsa.
Posted on 10/5/24 at 7:55 am to Jibbajabba
Rice and gravy 
Posted on 10/5/24 at 8:18 am to Tiger4Life
How thick are the steaks?
If they’re thick marinate overnight, throw straight on the grill. Maybe throw some garlic in the marinade.
Or salt them fairly heavily on both sides, let them sit an hour or two, wash the salt off, dry with paper towels, and grill.
You could always cut into pieces, lightly brown, then throw in a crockpot set on low for crockpot barbacoa.
Or slice very thin, as mentioned use them in Philly cheesesteaks. Once you mix onions, garlic, peppers, jalapeños, mushrooms and cheese with them it’ll taste fine.
If they’re thick marinate overnight, throw straight on the grill. Maybe throw some garlic in the marinade.
Or salt them fairly heavily on both sides, let them sit an hour or two, wash the salt off, dry with paper towels, and grill.
You could always cut into pieces, lightly brown, then throw in a crockpot set on low for crockpot barbacoa.
Or slice very thin, as mentioned use them in Philly cheesesteaks. Once you mix onions, garlic, peppers, jalapeños, mushrooms and cheese with them it’ll taste fine.
Posted on 10/5/24 at 8:41 am to Jibbajabba
Could crockpot it into a stew, mississippi pot roast, Italian beef, chili…
Posted on 10/5/24 at 9:08 am to Jibbajabba
Fajitas
Posted on 10/5/24 at 11:49 am to SUB
quote:
Fajitas
This is what usually happens when the ribeyes are less than expected. I season and grill like normal and then slice them very thin to make fajitas.
Posted on 10/5/24 at 1:58 pm to Jibbajabba
You could try grilling them with a southwest type of marinade and serving them fajita style with all the fixings
Posted on 10/5/24 at 3:20 pm to Jibbajabba
Philly cheese steaks
Posted on 10/5/24 at 8:11 pm to Jibbajabba
Philly style cheese steaks! Did some tonight with crap cuts of ribeye. Was able to cutout fat and gristle and results were fantastic!
Posted on 10/5/24 at 9:55 pm to Jibbajabba
Put them in the freezer for about 30 minutes, take them out and then slice them thin (Lot easier to slice thin VS room temperature). Put the slices in a big bowl and season with whatever, mix it all together and put it back in the fridge for a couple hours. Cook the slices for just a couple minutes on a griddle or cast iron pan, after that it’s sandwiches, nachos, tacos, or whatever you can think of.
Posted on 10/6/24 at 7:33 am to Jibbajabba
Grilled:
50/50 Worcestershire sauce and Hickory Alegro overnight. Pat dry, bring to room temp, season to taste and grill
Quesadillas:
Season with whatever Mexican seasoning you prefer. I make my own.
1 tbsp soft dark brown sugar
1 tbsp sea salt
1 tbsp ground cumin
1 tbsp chilli powder
1 tsp onion granules
1 tsp garlic granules
1 tsp cayenne pepper
1 tsp hot smoked paprika
Sit overnight in fridge. Grill your steaks with some poblano peppers, red bell pepper and onion. Slice everything up and put on tortilla along with cheese, cilantro and drizzle with Head Country Smoky Ancho Citrus BBQ sauce.
Asian Steak Marinade (2-3 lbs meat)
? 1/2 cup low sodium soy sauce
? 2 tablespoons rice vinegar
? 3 tablespoons brown sugar
? 1 tablespoon toasted sesame oil
? 1 tablespoon grated fresh ginger root
? 4 cloves minced garlic
? 1 teaspoon chili garlic sauce more or less to taste
Grill or broil.I serve with Asian green beans and rice.
These are my go to’s for lesser quality cuts.
50/50 Worcestershire sauce and Hickory Alegro overnight. Pat dry, bring to room temp, season to taste and grill
Quesadillas:
Season with whatever Mexican seasoning you prefer. I make my own.
1 tbsp soft dark brown sugar
1 tbsp sea salt
1 tbsp ground cumin
1 tbsp chilli powder
1 tsp onion granules
1 tsp garlic granules
1 tsp cayenne pepper
1 tsp hot smoked paprika
Sit overnight in fridge. Grill your steaks with some poblano peppers, red bell pepper and onion. Slice everything up and put on tortilla along with cheese, cilantro and drizzle with Head Country Smoky Ancho Citrus BBQ sauce.
Asian Steak Marinade (2-3 lbs meat)
? 1/2 cup low sodium soy sauce
? 2 tablespoons rice vinegar
? 3 tablespoons brown sugar
? 1 tablespoon toasted sesame oil
? 1 tablespoon grated fresh ginger root
? 4 cloves minced garlic
? 1 teaspoon chili garlic sauce more or less to taste
Grill or broil.I serve with Asian green beans and rice.
These are my go to’s for lesser quality cuts.
Posted on 10/6/24 at 9:39 am to Kingshakabooboo
quote:
Alegro
Favorite marinade
Posted on 10/6/24 at 12:07 pm to Saskwatch
quote:
Alegro
quote:
Favorite marinade
Hot & Spicy ftw.
Op: marinate the steaks in pineapple juice for 30 minutes. Take out, rinse off, season and grill on screaming hot charcoal.
Pineapple contain bromelain, an enzyme that breaks down protein in meat and softens it.
Posted on 10/7/24 at 8:42 am to Jibbajabba
Bulgogi
Posted on 10/7/24 at 9:29 am to bluebarracuda
quote:
Bulgogi
This is a good suggestion if you like Asian flavors because it is generally made with stuff you already have in your pantry and is easy to make.
Posted on 10/7/24 at 7:07 pm to Jax-Tiger
I once had an excellent ribeye that was actually select grade. It was just from a really good tasting cow, and the tenderness was fine. Have you cooked one of these to find out if they're OK?
You might also try a marinade made from fresh pineapple or Kiwi. Those each have enzymes that break down the meat. If you are curious, there are multiple youtube videos on it.
You might also try a marinade made from fresh pineapple or Kiwi. Those each have enzymes that break down the meat. If you are curious, there are multiple youtube videos on it.
Posted on 10/7/24 at 9:40 pm to Jibbajabba
Dale's will help them imo.
Posted on 10/7/24 at 10:07 pm to Jibbajabba
Throw them on the smoker…rehabilitates gamey steaks.
Posted on 10/7/24 at 10:26 pm to Jibbajabba
I'm a a salt pepper guy on steaks. However I've been to know to buy those discount Mexican Ribeyes. Sometimes you get a good one, sometimes you don't. For the don't times I'll turn them into a ribeye rice and gravy or if Ai really want a steak marinate it in pineapple juice for about 30 minutes, rinse dry and then grill it. They will come a little more tender.
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