Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
TOUGH steaks
Powak
Posts: 1,391
Friday night I cooked some chuck steaks and a ribeye. These were frozen, came from my buddy whose dad’s a butcher and processed a whole cow, farm raised here. I thawed the steaks out for roughly 20 hours in the fridge, plus did a cold water bath for a hour. The ribeye was quite large but about an inch thick and the the chucks were super thick (2”+/-) but cut into 5” long pieces or so. I used to the ole 650° flip, flip shutdown method and had the oven going as I figured the thick chucks would need a little time to finish. In the end the chucks were medium rare and the sirloin medium and medium well and both types of steak was TOUGH as nails. I’m wondering is it because they had been frozen at one point or maybe the cow was just a tough ole bird?
Comments
-
The cow was probably just tough. Buying your own side of beef and having it processed sounds great in theory, we love to romanticize about such things - but it's a gamble on quality. It may have not even qualified for a USDA Select rating, which is pretty lousy to begin with, and wound up as Canner grade and ground up into those tubes of ground beef sold at Walmart.
My family processes a cow from the farm every year and I've learned to appreciate it for what it is. But if I want to enjoy a good steak I reach for the Publix isle, not my deep freeze.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Bought a commercial ribeye once that was like that. It was choice. I could tell when holding it raw that it was going to be tough. It didn't bend at all and just stayed straight like it was frozen solid. Just a cow that made it past the grading process I guess.
-
Is there a way to tenderize these steaks? I heard if you brine the crap out of them and leave it on for 24h, that will tenderize them.
On other hand, in past, when I've had tough steaks, I found cutting the cooked steak up into slices (almost fajita style) and serving that way ... disguises the toughness, and no one complains.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
every once in a while i find a decent chuck but most times its chewy. anyways, trex, reverse sear, waterbag, sousvide for 3 hours at 120 to 131f then sear are all better methods for tender than the sear/shutdown method
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Very high probability it is the cow.What fish said.Also you can beat the crap out of it with a meat tenderizer and make chicken fried steaks or cut it strips and do some kind of stir fry. Or cook it until it tenderizes and make beef stroganoff or something.I can count on one hand the number of times I've had a tough ribeye, but most chuck is normally tough.______________________________________________I love lamp..
-
fishlessman said:every once in a while i find a decent chuck but most times its chewy. anyways, trex, reverse sear, waterbag, sousvide for 3 hours at 120 to 131f then sear are all better methods for tender than the sear/shutdown method
like ribeyes.
-
@Powak In reading your dilemma of tough steaks, could it be that they were just to thick maybe a 1/2” steak reverse seared would solve this problemGreensboro North Carolina
When in doubt Accelerate.... -
johnmitchell said:@Powak In reading your dilemma of tough steaks, could it be that they were just to thick maybe a 1/2” steak reverse seared would solve this problem
definitely. I actually thought this particular bag was a stack of ribeyes and then realized it was a Chuck roast so I just cut it into 4 steaks. And I didn’t get em too thin.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum