Grade A Choice ribeyes

Powak

Saw my local Hanny’s flyer this weekend and couldn’t resist - grade A choice ribeyes $8.99/lb. usually I’m a black angus ribeye guy but I remembered an ole former meat cutter buddy of mine saying always buy the choice ribeyes - prime’s a waste of money. I got 2” thick big boys, reverse seared em to a nice medium. The taste was great but I gotta say I find Choice to be a little tough. Is there anything that can be done to tenderize them a bit next time? Marinate or maybe a totally different cooking method for that grade? 

fishlessman

if its 2 inch thick, cut it this way, it will be more tender. this is choice as well, i prefer choice for this cut

Powak

fishlessman said:

if its 2 inch thick, cut it this way, it will be more tender. this is choice as well, i prefer choice for this cut

Man that looks good. Isn’t mine cut that way but without the bones?

fishlessman

Powak said:

fishlessman said:

if its 2 inch thick, cut it this way, it will be more tender. this is choice as well, i prefer choice for this cut

Man that looks good. Isn’t mine cut that way but without the bones?

this was a 2 inch thick 2 bone ribeye, really thin for 2 bones.  when you cut it inhalf this way the strands in the meat are shorter making it more tender. this was trexed

Plutonium

I’ve seen ribeye from Costco with these harder parts in it, typically toward the end of the primal. What exactly are these things, which I’ve zoomed and highlighted in blue? 

I’m not much of a steak trimmer and usually eat it anyway, but it’s a bit harder/chewy. Some steaks have it, some don’t. 

dmchicago

Powak said:

Saw my local Hanny’s flyer this weekend and couldn’t resist - grade A choice ribeyes $8.99/lb. usually I’m a black angus ribeye guy but I remembered an ole former meat cutter buddy of mine saying always buy the choice ribeyes - prime’s a waste of money. I got 2” thick big boys, reverse seared em to a nice medium. The taste was great but I gotta say I find Choice to be a little tough. Is there anything that can be done to tenderize them a bit next time? Marinate or maybe a totally different cooking method for that grade? 

Maybe not so much...?

Powak

dmchicago said:

Powak said:

Saw my local Hanny’s flyer this weekend and couldn’t resist - grade A choice ribeyes $8.99/lb. usually I’m a black angus ribeye guy but I remembered an ole former meat cutter buddy of mine saying always buy the choice ribeyes - prime’s a waste of money. I got 2” thick big boys, reverse seared em to a nice medium. The taste was great but I gotta say I find Choice to be a little tough. Is there anything that can be done to tenderize them a bit next time? Marinate or maybe a totally different cooking method for that grade? 

Maybe not so much...?

Exactly. Next time’s PRIME time.

fishlessman

Plutonium said:

I’ve seen ribeye from Costco with these harder parts in it, typically toward the end of the primal. What exactly are these things, which I’ve zoomed and highlighted in blue? 

I’m not much of a steak trimmer and usually eat it anyway, but it’s a bit harder/chewy. Some steaks have it, some don’t. 

theres the chuck end and the loin end. chuck end has more beefy flavor but a little grizzle. loin end is cleaner, more tender, but lacks some flavor.  think of tbone (chuck end) verse porterhouse(loin end)

Powak

fishlessman said:

if its 2 inch thick, cut it this way, it will be more tender. this is choice as well, i prefer choice for this cut

Is that considered a Delmonico cut?

Powak

Here’s mine before grilling

GoldenQ

I prefer choice for the price but the I leave on counter for about 1 HR with Tenderizer and salt and pepper .   The salt seems to take the tenderizer into the meat and when I add Raising the steaks or redeye express I can not tell it was there from taste

Carolina Q

Do you have a Jaccard tenderizer? I haven't been impressed, but some swear by them. How about sous vide for a couple of hours, then sear?

unoriginalusername

Carolina Q said:

Do you have a Jaccard tenderizer? I haven't been impressed, but some swear by them. How about sous vide for a couple of hours, then sear?

SV doesn’t seem to render fat as well as low and slow followed by a reverse sear. 

Try pineapple blended over the meat for u
45-60min, tenderizes like nobody’s business 

Powak

unoriginalusername said:

Carolina Q said:

Do you have a Jaccard tenderizer? I haven't been impressed, but some swear by them. How about sous vide for a couple of hours, then sear?

SV doesn’t seem to render fat as well as low and slow followed by a reverse sear. 

Try pineapple blended over the meat for u
45-60min, tenderizes like nobody’s business 

While sitting on the counter or refrigerated?