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Suggestions needed for tough steak
Any suggestions on what to do with the remaining steaks? Something cooked with liquid would probably make them more tender. Looking for some ideas.
Barry
Lancaster, PA
Barry, Lancaster, PA
Comments
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I should have only cut off 2 steaks for tonight's dinner but I didn't have a good way to store the rest of the chunk, so I cut it up all as steaks.
Large BGE
Barry, Lancaster, PA -
Do the steaks at low temps then and sear at the end. Do you have a Jacaard?
Steve
Caledon, ON
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Tuff normally means cooked to fast (high temp) or too long...Like LS said lower teh temp? But we do not know what temp you cooked them on...but it could be just the meat. then again take LS's advise cookem like a roast slow and low.
I hit a home run this weekend. I was planning to cook for mom and sister for mother's day. I went by Albertson's and they had rib eyes for $5.98/lb...good thick cuts (normally $11.99)! Prolly was the best steak I have cooked in many years! the egg made me look like a chef!!!
just my $0.02!
Reed- Springhill, Louisiana -
It wasn't my method of cooking. I cooked them the same as all the steaks I cook - 600 or so to sear then finish at 400-500. I have cooked hundreds of steaks this way - sirloin, NY Strip, Rib Eye, etc and have always been happy. These Mexican steaks are not marbled and are probably Select grade (even though they are not graded).
Maybe I'll try tying a few steaks together into a roast and see how that goes.
Large BGE
Barry, Lancaster, PA -
Barry
Try a marinade and punch them a bunch of times with a fork if you don't have a jacaard
Steve
Caledon, ON
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I had to look up "jacaard" to even know what that was!! ^:)^Barry
Try a marinade and punch them a bunch of times with a fork if you don't have a jacaard
why couldn't he just use one of those hammer-looking meat tenderizer thingies that my Mom & her Mom had, back in the day??
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
Cause it would make minute steak out of a thick prime rib. You guys call it minute steak? Maybe cube steak? A Jacaard pierces the meat with like a hundred little blades every time you punch it but it doesn't flatten the meat. The blades tear the tissue and soften the meat.
Steve
Caledon, ON
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Stir fry/fajitas. These sound like select grade with no intermuscular fat which is ok for some things, but not for others. These should be eaten in small, well done bites with lots of seasoning. Perfect for stir fry etc. could be a very good candidate for the hot tub method if you want to eat them as steaks, but at that price, I would marinade/ season the hell out of them and enjoy in smaller bites (even kebabs with a wet marinade).Keepin' It Weird in The ATX FBTX
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Cause it would make minute steak out of a thick prime rib. You guys call it minute steak? Maybe cube steak? A Jacaard pierces the meat with like a hundred little blades every time you punch it but it doesn't flatten the meat. The blades tear the tissue and soften the meat.
ahhhhh, "cubed steak" - I haven't heard that term (or eaten that stuff) in YEARS!! But yeah, that's what she called it!! Back then, as a kid, I didn't know any better, but I guess that was a way to take cheap, not-so-tender meat & at least make it edible :P
anyway, thanks for the new vocab word & cooking accessory (jacaard) - learn somethin new every day!! :-BDon't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
If you do them as steaks, eat them as rare as you can and slice it razor thin.Keepin' It Weird in The ATX FBTX
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Jaccard, sorry bout the spelling earlier. They sell for less than fifty bucks and are a terrific tool.
Steve
Caledon, ON
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Thanks for all the suggestions - even one to buy a new cooking tool that I have thought about several times in the last year or so. Sounds like a few good things to try.
Large BGE
Barry, Lancaster, PA -
Jaccard, sorry bout the spelling earlier. They sell for less than fifty bucks and are a terrific tool.
Uh, sorry. Those bad boys are a little over fifty bucks. No idea how that happened. Here is the one I thought I copiedSteve
Caledon, ON
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Looks interesting. I see that Amazon sells a 48 blade one for $26 including shipping. There were some mediocre reviews on the product - any comments from BGE folks here? Ever try one on a brisket?
Large BGE
Barry, Lancaster, PA -
http://www.surlatable.com/search/searchContainer.jsp?q=tenderizer&s=true
Uh, sorry. Those bad boys are a little over fifty bucks. No idea how that happened. Here is the one I thought I copied
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Jaccard-I have one (got it a few years ago after talking with a serious smoker who used it on brisket). All I can get are brisket flats-and I used it fairly regularly for a while-then stopped. Given the nature of the flats, I can't tell a difference with or without. Sounds like it's time to try again. I'm sure LS has a much better experience base to draw from. I would save the $$ and spend elsewhere on BGE toys-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Jaccard-I have one (got it a few years ago after talking with a serious smoker who used it on brisket). All I can get are brisket flats-and I used it fairly regularly for a while-then stopped. Given the nature of the flats, I can't tell a difference with or without. Sounds like it's time to try again. I'm sure LS has a much better experience base to draw from. I would save the $$ and spend elsewhere on BGE toys-
I have used them on briskets but just lightly to allow the rub to penetrate better. Low and slow cooking is the best tenderiser
Steve
Caledon, ON
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My method for making cheap steaks nice and tender:Take a carton of kosher salt and cover the steak (totally completely cover it, no red visable.) Rub it in, flip the steak and cover the other side. Let it sit in the fridge for 30 minutes, take it out, wash off the salt then pat dry.Don't add anymore salt, but otherwise season and cook as usual. This will make a $3 steak taste like prime (or close enough to count).
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Sous vide will get them fork tender, and it's very easy.First, get a Sous Vide cooker .....__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Sous vide will get them fork tender, and it's very easy.
Nothing better to tenderize $3 steaks than a $400 water heater )First, get a Sous Vide cooker .....But you are right.Keepin' It Weird in The ATX FBTX -
Yes, Steve. How do the little people cook their steaks?Have I told you that I hate you lately
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Sous vide will get them fork tender, and it's very easy.
My local Sam's sells ribeyes around $8 a lb. That's a good price but I can't seem to make them come out very tender. Would you recommend the sous vide cooker for these ribeyes? Do you think it would make a difference?First, get a Sous Vide cooker ..... -
But, it tastes like a $10 steak. You are saving $7. That Sous Vide machine will pay for itself in just 57.14 steaks.Sous vide will get them fork tender, and it's very easy.
Nothing better to tenderize $3 steaks than a $400 water heater )First, get a Sous Vide cooker .....But you are right.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Well first we get our little ladders and set them up beside the egg....
Yes, Steve. How do the little people cook their steaks?Have I told you that I hate you lately
Steve
Caledon, ON
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You should have no problem getting tender ribeyes with any method of cooking. How done do you cook them?Sous vide will get them fork tender, and it's very easy.
My local Sam's sells ribeyes around $8 a lb. That's a good price but I can't seem to make them come out very tender. Would you recommend the sous vide cooker for these ribeyes? Do you think it would make a difference?First, get a Sous Vide cooker .....Sous Vide will make them tender, but certainly not the only way to do so.If you are looking for an excuse, but all means, get one. They are great. But you don't "need" one to get good tender steaksKeepin' It Weird in The ATX FBTX -
Oops. Cheap shot. I meant "little people" ala Leona Hemsley. ^#(^__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Oops. Cheap shot. I meant "little people" ala Leona Hemsley. ^#(^
If little people = having 8 eggs...call me pipsqueakKeepin' It Weird in The ATX FBTX
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