Shaggy rib eye steaks

"stark" <[email hidden]> wrote

Quoted message said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps, but still good meat and enough for two. I'm thinking a
simple beef tips and noodles but rib eye isn't stew meat so I don't
need a long braise. And that may not be the best approach. What
would you do with them?

How about 15 minute stroganoff?

nancy

stark said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps, but still good meat and enough for two. I'm thinking a
simple beef tips and noodles but rib eye isn't stew meat so I don't
need a long braise. And that may not be the best approach. What
would you do with them?

When I saw the subject header, I thought about someone "shagging" a
ribeye steak, ala American Pie.

I braised some sirloin this evening, and it turned out crappy. My
wife said that she couldn't believe that I would serve something like
that to her.

--Bryan

stark said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps, but still good meat and enough for two. I'm thinking a
simple beef tips and noodles but rib eye isn't stew meat so I don't
need a long braise. And that may not be the best approach. What
would you do with them?

Make chicken fried steak. Pound them a little thinner, bread
(flour, egg, and crust of choice), and fry until crispy. Serve
with brown gravy and fried or seasoned baked [red] potato wedges.

-sw

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

Quoted message said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps, but still good meat and enough for two. I'm thinking a
simple beef tips and noodles but rib eye isn't stew meat so I don't
need a long braise. And that may not be the best approach. What
would you do with them?

Kabobs would be good. Grill the on a hot fire or pan and they will be
tender and tasty.

stark said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps.

You don't know what you have, and with no bone it's nigh impossible to
tell.

Quoted message said:

What would you do with them?

Grind them... quick n' dirty sloppy joes

Sheldon Mince

Bobo Bonobo® said:

I braised some sirloin this evening, and it turned out crappy. My
wife said that she couldn't believe that I would serve something like
that to her.

You two sound like you're made for each other.

ObFood: Thai Green Lamb Curry for lunch today:
http://i12.tinypic.com/68k77mt.jpg

-sw

Sheldon said:

stark said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps.

You don't know what you have, and with no bone it's nigh impossible to
tell.

I think the majority of us could identify a ribeye steak, even
without a bone. You must have an scandalous butcher and a [censored]
eye for beef to say something so ridiculous.

-sw

On Sep 3, 8:27 pm, Steve Wertz <[email hidden]> wrote:

Strog, fried, kabobs, joes--all good; thanks.

Steve Wertz said:

Bobo Bonobo® said:

I braised some sirloin this evening, and it turned out crappy. My
wife said that she couldn't believe that I would serve something like
that to her.

You two sound like you're made for each other.

We are. We've been together for 22+ years. Thing is, she considered
her statement to be sort of a compliment. She was correct too, and I
value honesty. It was bad judgment on my part. I should not have
braised those sirloins. It was the first time I'd ever done that.
Other than well marbled chuck roast or short ribs, I've never braised
any beef. It was the second dumb thing I'd done in a 48 hour period,
but the first I had the excuse of drunkenness.

Quoted message said:

ObFood: Thai Green Lamb Curry for lunch today:
http://i12.tinypic.com/68k77mt.jpg

-sw

--Bryan

In article <[email hidden]>,

stark said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps, but still good meat and enough for two. I'm thinking a
simple beef tips and noodles but rib eye isn't stew meat so I don't
need a long braise. And that may not be the best approach. What
would you do with them?

If they are rib eye, I'd do a quick fry and eat as an entree', or slice
thin and serve over rice, noodles, veggies or lettuce leaves with
tomato.

So many ways to do that!

And, I like it rare.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

stark said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps, but still good meat and enough for two. I'm thinking a
simple beef tips and noodles but rib eye isn't stew meat so I don't
need a long braise. And that may not be the best approach. What
would you do with them?

Make chicken fried steak. Pound them a little thinner, bread
(flour, egg, and crust of choice), and fry until crispy. Serve
with brown gravy and fried or seasoned baked [red] potato wedges.

-sw

That would work too.

I have actually used Rib Eye for chicken fried steaks.
Dad has bad teeth. ;-)

It's very good.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Edwin Pawlowski said:

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

Quoted message said:

I've got a couple that are not quite steaks; more like boneless rib
eye scraps, but still good meat and enough for two. I'm thinking a
simple beef tips and noodles but rib eye isn't stew meat so I don't
need a long braise. And that may not be the best approach. What
would you do with them?

Kabobs would be good. Grill the on a hot fire or pan and they will be
tender and tasty.

With Shrimp and Mushrooms...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Bobo Bonobo® said:

Steve Wertz said:

Bobo Bonobo® said:

I braised some sirloin this evening, and it turned out crappy. My
wife said that she couldn't believe that I would serve something like
that to her.

Quoted message said:

You two sound like you're made for each other.

We are. We've been together for 22+ years. Thing is, she considered
her statement to be sort of a compliment. She was correct too, and I
value honesty. It was bad judgment on my part. I should not have
braised those sirloins. It was the first time I'd ever done that.
Other than well marbled chuck roast or short ribs, I've never braised
any beef. It was the second dumb thing I'd done in a 48 hour period,
but the first I had the excuse of drunkenness.

I shredded the beef, cut the potatoes smaller, added water, salt
pepper and a tiny bit of MSG (I'm the only one who is going to eat
it), and reheated it.
Except that it is crying out to me for a bunch of well cooked carrots,
it's pretty yummy. It was only the texture that had sucked. It does
have that re-cooked potato taste that some folks like a lot, but I
don't.

Hey StL folks, there's an art coop opening this weekend. See below:

http://www.krishnasastre.com/

Quoted message said:

Quoted message said:

-sw

--Bryan

--Bryan