Thread: Tough ribeye

Ok should of smelled a rat , brought a whole ribeye for $11 kg . So cut it into steaks to put into smaller portions to freeze ,but tried some and it's tuff as . Can't hang it as it's cut up , so was thinking of tenderising it with marinade ? Any suggestions ? Cheers Munsey

Munsey

Cover the steaks with Slices of Kiwifruit, wrap in gladwrap and leave in the fridge for 24-48hrs.

Failing that use it for slow cooker stews or casseroles.

Cheers
Pete

How the f*ck does that even happen?! You can still dry age them, stick em in a pan with a layer of salt on the bottom and pop them in the fridge, flip them daily. Would be a little harder to get the rind off but not impossible.

Originally Posted by Angus_A

How the f*ck does that even happen?! You can still dry age them, stick em in a pan with a layer of salt on the bottom and pop them in the fridge, flip them daily. Would be a little harder to get the rind off but not impossible.

I should have been onto it when I cut it first as the meat was not set ! So sharpen knife 12 fecken times to get a straight cut wtf ! Must have been last anamil in the chain and watched all his mates get chopped ?

Originally Posted by Munsey

I should have been onto it when I cut it first as the meat was not set ! So sharpen knife 12 fecken times to get a straight cut wtf ! Must have been last anamil in the chain and watched all his mates get chopped ?

Either that or your butcher is not telling the truth, a lot of cuts can look like ribeye. How's the marbelling on it?

You can also soak in milk for 24 hours before cooking, although price of milk may be cheaper to go shoot a deer!

Cheers

Dino

Apple juice will work as well

Originally Posted by Barefoot

Apple juice will work as well

tinned crushed pineapple too ...

Oh i forgot to mention, don't actually put them on the salt, have a wire rack or something on top of the salt that you put the meat on. My bad :p

crack out the webber and do a low slow cook, my brother has been making brisket into something Delicious for a good while now

Acid will break down -some- protein strands but it won't penetrate the meat nearly enough to tenderize it all the way through, you need to age it to let the enzymes develop and break down the protein from the inside out. Plus marinate ruins steak haha

Originally Posted by Angus_A

Plus marinate ruins steak haha

Marinade would be a waste of good steak if that steak has good flavour to start with ...

of course if it doesnt have good flavour to start with, marinade can turn it into something edible ...

just my (not so) humble opinion ...

Originally Posted by Angus_A

Plus marinate ruins steak haha

Not so Angus. In the hands of a Rushy, limited exposures to marinade enhances steak.

Originally Posted by Rushy

Not so Angus. In the hands of a Rushy, limited exposures to marinade enhances steak.

I'll have to take your word for it Rushy I'm of the opinion that steak should be appreciated as what it is and be complimented by what you pair it with.

Originally Posted by Angus_A

I'll have to take your word for it Rushy I'm of the opinion that steak should be appreciated as what it is and be complimented by what you pair it with.

WATTIES