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here is what i did with that full rib eye!

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mikeb6109
mikeb6109 Posts: 2,067
edited November -1 in EggHead Forum
well last week i had posted my rib eye i had purchased and did not know what i should do with it. so with many suggestions taken i decide to cut it up in good pieces. they were like a bit over the 2 inch. here they are.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Man! That looks great!

    Mike
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  • Fidel
    Fidel Posts: 10,172
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    Those look terrific. Nice char on there.
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  • mikeb6109
    mikeb6109 Posts: 2,067
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    man it was great stuff!! gonna definetly go buy another one of those!
    he also has other cuts but not sure what are the good ones. so far i have gotten the rib eye and the fillet mignon(tenderloin)
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Next time why don't you buy some expensive meat? :laugh:
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  • Chubby
    Chubby Posts: 2,955
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    Yeah...!!!

    These Showoffs..and their "Disposable Incomes"!!

    :whistle::whistle:

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • mikeb6109
    mikeb6109 Posts: 2,067
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    nothing expensive there! been getting these are great deals! rib eye cost me 60 bucks and that gave me 12 steaks 2 inches thick! that is like bucks a steak. and for the tenderloin i have been getting them for about 45 dollars and it gives me like 8 to 10 fillet mignon at 2 inches also plus leaves me with a few ends that i make fajitas with.
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  • Pork N Stein
    Pork N Stein Posts: 157
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    Filet fajitas? Wow, that'll spoil ya for the regular ones fast!
    Large BGE and a couple non-greenies
    Roanoke TX
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  • BENTE
    BENTE Posts: 8,337
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    how did you do on the cuting?


    we bought a big ny strip hunk and i had to cut into steaks.... i was not able to get them all straight told my meat guy about it and he said "we call them wedges" :whistle:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • mikeb6109
    mikeb6109 Posts: 2,067
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    cutting was not bad. i used my large chef knife and sharpened it before!
    once you start cutting i find you need to make a clean cut try not to stop or pause that is when you get the wedge effect.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Heck of a deal, My Friend.

    Mike
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
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    When my wife surprised me with a whole tenderloin and a whole rib eye a few weeks ago, I did almost the same thing except I saved a "roast sized" portion of each. I used the tenderloin roast on the egg with a portobella mushroom/marsala sauce (from Southern Living a year or 2 ago) and just did the ribeye roast like you would a prime rib. Magnificent!

    Did you cook all of them at once or did you vacuum seal some for later?
    Knoxville, TN
    Nibble Me This
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