Help please! Hillshire Farm Precooked Ribeye

Bert2015

No, not my typical Christmas Eve cook, always do whole tenderloin or fresh bone-in ribeye. But client gave me a large pre-cooked ribeye. Supposed to only basically warm up. That's not fun, thought I would slow and low smoke to get up to temp. Anyone ever seen or done one?

ColtsFan

I didn't even know this was a thing. Had to Google it.

I'd hit it with some herbs and reverse sear. Not sure what you can expect from it, honestly.

FanOfFanboys

sous vide? I dunno

fishlessman

any meat ive had pre cooked has been pretty salty. im thinking french dip sandwiches

alaskanassasin

Fish beat me to it but I would make some kind of sandwiches

fishlessman

@rrp has a great broth/dip recipe for french dip

Bert2015

Package says cook in convection at 325 for 2 hours so I figured I have some time to get some smoke on it, low at 200 or so until medium rare in middle and serve like a ribeye roast..... 

SonVolt

Let us know how it turns out. I would never buy one, but I've always been curious after seeing them in the back of the Williams & Sonoma catalog. 

Mattman3969

fishlessman said:

any meat ive had pre cooked has been pretty salty. im thinking french dip sandwiches

Would a good soak help or be senseless because it’s already cooked?

fishlessman

Mattman3969 said:

fishlessman said:

any meat ive had pre cooked has been pretty salty. im thinking french dip sandwiches

Would a good soak help or be senseless because it’s already cooked?

i would not soak it. unwrap it and taste a piece, might make your decision easier and you will know what you are dealing with

theyolksonyou