Ribeye steaks

In article <[email hidden]>, Andy <Q>

Quoted message said:

Stan Horwitz <[email hidden]> wrote in news:stan-3CB179.20353606082005
@news.giganews.com:

Quoted message said:

Some friends and I went for an early dinner today at the Outback
Steakhouse

Enuf said.

Back in 2000, at the US Boomerang Nationals in Virginia Beach, our
sponsors were Outback and Fosters.

We were forced to eat Outback steaks and chicken during a recess, and
drink Fosters beer.

The temperature on the field was 114 degrees at midday and the Outback
[censored] was full of salt and spicy-hot which was kinda/sorta awful at the
time.

Spicy? Not the food I had. My food was mild. They must have toned down
the salt and spicing at the Outback where I ate.

On Sat, 06 Aug 2005 21:40:33 -0400, Goomba38 <[email hidden]>

Quoted message said:

Denny Wheeler said:

Is this Sheldon guy as big a jerk as he seems in this thread?
(or is this one of his good days?)

Not really any more of a jerk than those that ask those type questions
in a public forum.

I calls 'em as I sees 'em.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

Denny Wheeler said:

On Sat, 06 Aug 2005 21:40:33 -0400, Goomba38 <[email hidden]>

Quoted message said:

Denny Wheeler said:

Is this Sheldon guy as big a jerk as he seems in this thread?
(or is this one of his good days?)

Not really any more of a jerk than those that ask those type questions
in a public forum.

I calls 'em as I sees 'em.

I imagine he does too?

On Sat 06 Aug 2005 09:08:41p, Denny Wheeler wrote in rec.food.cooking:

Quoted message said:

On Sat, 06 Aug 2005 21:40:33 -0400, Goomba38 <[email hidden]>

Quoted message said:

Denny Wheeler said:

Is this Sheldon guy as big a jerk as he seems in this thread?
(or is this one of his good days?)

Not really any more of a jerk than those that ask those type questions
in a public forum.

I calls 'em as I sees 'em.

Smart man!

Quoted message said:

--
-denny-

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Sheldon said:

Goomba38 said:

Sheldon said:

Ribeye IS the *least* flavorful cut of beef... it's for those who
really don't like the taste of beef.

Sheldon

Another steak I don't do enough of is flank. I
love a good marinated grilled flank steak.

Flank steak is a whole nother matter, not much on tenderness but
extremely flavorful all on its own, in fact you can smother them in
onions roasted peppers, and spicey hot salsa and still their rich
beefyness shines through.

Sheldon

Remember when flank steak was about 49 cents/lb? Now, if you can find flank
steak, it's $9.99/lb (at least around here). The Mexican restaurants buy it
up for fajitas and the Asian places buy it up for stir-fry beef. Sometimes
I can catch it on sale. I do a simple marinade of teriyaki or soy with
lemon juice, lots of garlic, ginger, pepper, onions. Grilled rare, sliced
thinly against the grain. Delicious!

Jill

Sheldon said:

Goomba38 said:

Sheldon said:

Ribeye IS the *least* flavorful cut of beef... it's for those who
really don't like the taste of beef.

Sheldon

Another steak I don't do enough of is flank. I
love a good marinated grilled flank steak.

Flank steak is a whole nother matter, not much on tenderness but
extremely flavorful all on its own, in fact you can smother them in
onions roasted peppers, and spicey hot salsa and still their rich
beefyness shines through.

Sheldon

Remember when flank steak was about 49 cents/lb? Now, if you can find flank
steak, it's $9.99/lb (at least around here). The Mexican restaurants buy it
up for fajitas and the Asian places buy it up for stir-fry beef. Sometimes
I can catch it on sale. I do a simple marinade of teriyaki or soy with
lemon juice, lots of garlic, ginger, pepper, onions. Grilled rare, sliced
thinly against the grain. Delicious!

Jill

Quoted message said:

Renee said:

Picked up some great looking Choice ribeyes yesterday at Winn Dixie
for $4.99 / lb. <snip>

I really envy you for the great price. Where I live choice ribeye
steaks sell for $16.99/lb. A once-in-a-while sale price is usually
$11.99/lb.

If you bought a prime (USDA grade) ribeye without the rib bone the
steak could be called a ribeye or possibly a Delmonico, altho that
name isn't used much anymore.

What I find funny is I sometimes find Delmonico steaks next to the ribeye
steaks and the price is about $4 less per pound for essentially the same cut
of meat 🙂 It pays to know a little about these naming conventions.

Jill

Quoted message said:

Renee said:

Picked up some great looking Choice ribeyes yesterday at Winn Dixie
for $4.99 / lb. <snip>

I really envy you for the great price. Where I live choice ribeye
steaks sell for $16.99/lb. A once-in-a-while sale price is usually
$11.99/lb.

If you bought a prime (USDA grade) ribeye without the rib bone the
steak could be called a ribeye or possibly a Delmonico, altho that
name isn't used much anymore.

What I find funny is I sometimes find Delmonico steaks next to the ribeye
steaks and the price is about $4 less per pound for essentially the same cut
of meat 🙂 It pays to know a little about these naming conventions.

Jill

Renee said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

Picked up some great looking Choice ribeyes yesterday at Winn Dixie
for $4.99 / lb. <snip>

I really envy you for the great price. Where I live choice ribeye
steaks sell for $16.99/lb. A once-in-a-while sale price is usually
$11.99/lb.

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats.

Many people, myself included, think they are the most flavorful.

Quoted message said:

Can anyone tell me more about this cut of meat? If this were a
Prime cut instead of Choice and cut off the bone, would it be a
Filet of Prime Rib?

The ribeye is taken, as the name indicates, from the rib and is the
central muscle in the rib. If you look at a rib roast, that meat at
the "heart" of the roast is the "ribeye".

Two comments about the word "prime":

1. "Prime" is a USDA classification, or grade, for meat (in this
case, beef) which is well-marbeled and meets some other criteria.
It is the highest classification, just above the "choice"
classification, and its price will be considerably higher than that
for choice.

2. A "prime rib roast" is a term used to describe what is also
called
a standing rib roast. In this usage the term does *not* refer to the
USDA grade of the beef(in fact, adding to the confusion, a "prime rib
roast" may have a USDA grade of "choice"😉.

If you bought a prime (USDA grade) ribeye without the rib bone the
steak could be called a ribeye or possibly a Delmonico, altho that
name isn't used much anymore. The names given to retail pieces of
beef refer to the part of the animal the cut came from, not the USDA
grade. For example, a ribeye steak could be choice, or select, or
ungraded (there
is another grade but that grade isn't seen in retail markets).

The term "filet" refers to a cut from the tenderloin, which is not
part of the rib structure. The tenderloin, like that other cuts of
beef,
will be graded also but the grade is separate from the name of the
cut.

Now that I've shed such light on the subject........

Mac

The regular price for Choice at this market is $8.99 / lb. Your
prices at $16.99 are really high. Even lobster is a lot less than
that around here.

Thanks for taking the time with your explanation. All that prime, and
rib, and standing stuff has always confused me. Never tried cooking
one before, but prime rib roast is on my list of things to serve to
company some day.

Standing rib roast is wonderful stuff! But be sure you don't have a butcher
who wants to argue with you. Some years back I called to see if the butcher
shop (not the grocery store) had standing rib roast. I wanted a bone-in,
5-7 pound roast. He said yeah, but you really want the boneless. Uh, no,
thanks, I want the bone-in. He said no, you really want the boneless. NO,
I want the bone-in! Bonehead! LOL The roasted bones help make a wonderful
beef stock.

If you've a mind to and a good sharp knife, if you cut the roast just-so you
get nice meaty beef "BBQ" ribs for the grill. Then of course, you can cut
your own ribeyes, too 🙂

Jill

Renee said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee said:

Picked up some great looking Choice ribeyes yesterday at Winn Dixie
for $4.99 / lb. <snip>

I really envy you for the great price. Where I live choice ribeye
steaks sell for $16.99/lb. A once-in-a-while sale price is usually
$11.99/lb.

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats.

Many people, myself included, think they are the most flavorful.

Quoted message said:

Can anyone tell me more about this cut of meat? If this were a
Prime cut instead of Choice and cut off the bone, would it be a
Filet of Prime Rib?

The ribeye is taken, as the name indicates, from the rib and is the
central muscle in the rib. If you look at a rib roast, that meat at
the "heart" of the roast is the "ribeye".

Two comments about the word "prime":

1. "Prime" is a USDA classification, or grade, for meat (in this
case, beef) which is well-marbeled and meets some other criteria.
It is the highest classification, just above the "choice"
classification, and its price will be considerably higher than that
for choice.

2. A "prime rib roast" is a term used to describe what is also
called
a standing rib roast. In this usage the term does *not* refer to the
USDA grade of the beef(in fact, adding to the confusion, a "prime rib
roast" may have a USDA grade of "choice"😉.

If you bought a prime (USDA grade) ribeye without the rib bone the
steak could be called a ribeye or possibly a Delmonico, altho that
name isn't used much anymore. The names given to retail pieces of
beef refer to the part of the animal the cut came from, not the USDA
grade. For example, a ribeye steak could be choice, or select, or
ungraded (there
is another grade but that grade isn't seen in retail markets).

The term "filet" refers to a cut from the tenderloin, which is not
part of the rib structure. The tenderloin, like that other cuts of
beef,
will be graded also but the grade is separate from the name of the
cut.

Now that I've shed such light on the subject........

Mac

The regular price for Choice at this market is $8.99 / lb. Your
prices at $16.99 are really high. Even lobster is a lot less than
that around here.

Thanks for taking the time with your explanation. All that prime, and
rib, and standing stuff has always confused me. Never tried cooking
one before, but prime rib roast is on my list of things to serve to
company some day.

Standing rib roast is wonderful stuff! But be sure you don't have a butcher
who wants to argue with you. Some years back I called to see if the butcher
shop (not the grocery store) had standing rib roast. I wanted a bone-in,
5-7 pound roast. He said yeah, but you really want the boneless. Uh, no,
thanks, I want the bone-in. He said no, you really want the boneless. NO,
I want the bone-in! Bonehead! LOL The roasted bones help make a wonderful
beef stock.

If you've a mind to and a good sharp knife, if you cut the roast just-so you
get nice meaty beef "BBQ" ribs for the grill. Then of course, you can cut
your own ribeyes, too 🙂

Jill

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Remember when flank steak was about 49 cents/lb? Now, if you can find
flank steak, it's $9.99/lb (at least around here). The Mexican
restaurants buy it up for fajitas and the Asian places buy it up for
stir-fry beef. Sometimes I can catch it on sale. I do a simple
marinade of teriyaki or soy with lemon juice, lots of garlic, ginger,
pepper, onions. Grilled rare, sliced thinly against the grain.
Delicious!

Jill

Jill,

Yepper. Thinking back to when I was growing up, flank steal was
considered cheap, tough steak. I always thought it had great flavor and
is a favorite of mine also.

I do a simple marinade from McCormick:

1/2 cup olive oil (I just use extra virgin)
1/4 cup soy sauce (or less for less saltiness)
4 teaspoons Montreal Steak seasoning
2 lbs. steak

Marinate overnight for best flavor

Andy

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Remember when flank steak was about 49 cents/lb? Now, if you can find
flank steak, it's $9.99/lb (at least around here). The Mexican
restaurants buy it up for fajitas and the Asian places buy it up for
stir-fry beef. Sometimes I can catch it on sale. I do a simple
marinade of teriyaki or soy with lemon juice, lots of garlic, ginger,
pepper, onions. Grilled rare, sliced thinly against the grain.
Delicious!

Jill

Jill,

Yepper. Thinking back to when I was growing up, flank steal was
considered cheap, tough steak. I always thought it had great flavor and
is a favorite of mine also.

I do a simple marinade from McCormick:

1/2 cup olive oil (I just use extra virgin)
1/4 cup soy sauce (or less for less saltiness)
4 teaspoons Montreal Steak seasoning
2 lbs. steak

Marinate overnight for best flavor

Andy

Andy said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Remember when flank steak was about 49 cents/lb? Now, if you can
find flank steak, it's $9.99/lb (at least around here).

Jill

Jill,

Yepper. Thinking back to when I was growing up, flank steal was
considered cheap, tough steak. I always thought it had great flavor
and is a favorite of mine also.

Mom was on a military budget and they sold lots of flank steak at the
commissary.

Quoted message said:

I do a simple marinade from McCormick:

1/2 cup olive oil (I just use extra virgin)
1/4 cup soy sauce (or less for less saltiness)
4 teaspoons Montreal Steak seasoning
2 lbs. steak

Marinate overnight for best flavor

Andy

Definitely marinate it at least all day in the fridge. But how much salt is
in that McCormick seasoning?

Jill

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Remember when flank steak was about 49 cents/lb? Now, if you can find
flank steak, it's $9.99/lb (at least around here). The Mexican
restaurants buy it up for fajitas and the Asian places buy it up for
stir-fry beef. Sometimes I can catch it on sale. I do a simple
marinade of teriyaki or soy with lemon juice, lots of garlic, ginger,
pepper, onions. Grilled rare, sliced thinly against the grain.
Delicious!

Jill

Oh yes, I remember the good old days when flank steak was considered a
crappy piece of meat and was dirt cheap. Cheap prices went by the wayside
along with the price on fish, such as swordfish, halibut etc. All used to
be reasonably priced until they became 'popular'.

Michael

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Definitely marinate it at least all day in the fridge. But how much
salt is in that McCormick seasoning?

Jill

Jill,

1/4 teaspoon = 170 mg sodium, so *4 *4 = 2720 mg sodium. Probably over
the %DA. But oh well... yum!!!

--
Andy
High Blood Pressure an' all

aaaahhhh! just pass the catch-up or is it
ketchup ?

jmcquown wrote on 8/7/2005:

<snip>

Quoted message said:

Remember when flank steak was about 49 cents/lb? Now, if you can find flank
steak, it's $9.99/lb (at least around here).

<snip>

I remember well. Pity. Makes a great, simple meal.

Renee said:

<[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Renee said:

Picked up some great looking Choice ribeyes yesterday at Winn Dixie for

Quoted message said:

Ribeyes are supposed to be one of the most flavorful cuts of meats. These
are really thick so each one can easily feed two people.

Quoted message said:

Can anyone tell me more about this cut of meat?

<snip>

rib steak
This tender, flavorful beef steak is a boneless cut from the rib section (between the SHORT LOIN and the CHUCK). If the bones are removed the result is the extremely tender rib-eye steak . Both should be quickly cooked by grilling, broiling or frying. See also beef; rib roast; .

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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On Sun 07 Aug 2005 05:25:10a, Dog3 wrote in rec.food.cooking:

Quoted message said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Remember when flank steak was about 49 cents/lb? Now, if you can find
flank steak, it's $9.99/lb (at least around here). The Mexican
restaurants buy it up for fajitas and the Asian places buy it up for
stir-fry beef. Sometimes I can catch it on sale. I do a simple
marinade of teriyaki or soy with lemon juice, lots of garlic, ginger,
pepper, onions. Grilled rare, sliced thinly against the grain.
Delicious!

Jill

Oh yes, I remember the good old days when flank steak was considered a
crappy piece of meat and was dirt cheap. Cheap prices went by the
wayside along with the price on fish, such as swordfish, halibut etc.
All used to be reasonably priced until they became 'popular'.

Michael

Considering the prices, almost everything must be "popular" now!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Renee wrote:

<snip>

Quoted message said:

Quoted message said:

All that prime, and
rib, and standing stuff has always confused me. Never tried cooking
one before, but prime rib roast is on my list of things to serve to
company some day.

<snip>

Quoted message said:

If you've a mind to and a good sharp knife, if you cut the roast just-so
you
get nice meaty beef "BBQ" ribs for the grill. Then of course, you can cut
your own ribeyes, too 🙂

Jill

Just-so? Are they tricky to cut? I cut my own fillet mignons from beef
tenderloin, and center cut pork chops from center cut pork loin roasts, when
either go on sale. They're so quick and easy to do, and with something like
fillets, I can often save over $5 / lb. Sounds like a good idea cutting up
the rib roasts if they're on sale and not too hard to cut up.