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Grade A Choice ribeyes

Powak
Powak Posts: 1,412
in EggHead Forum
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? 
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  • fishlessman
    fishlessman Posts: 34,672
    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

    100_1643jpg

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Powak
    Powak Posts: 1,412
    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

    100_1643jpg

    Man that looks good. Isn’t mine cut that way but without the bones?
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  • fishlessman
    fishlessman Posts: 34,672
    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

    100_1643jpg

    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Plutonium
    Plutonium Posts: 231
    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. 
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • dmchicago
    dmchicago Posts: 4,519
    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...?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Powak
    Powak Posts: 1,412
    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.
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  • fishlessman
    fishlessman Posts: 34,672
    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)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Powak
    Powak Posts: 1,412
    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

    100_1643jpg

    Is that considered a Delmonico cut?
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  • Powak
    Powak Posts: 1,412
    Here’s mine before grilling
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  • GoldenQ
    GoldenQ Posts: 592
    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
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • Carolina Q
    Carolina Q Posts: 14,831
    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?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • unoriginalusername
    unoriginalusername Posts: 1,146
    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 
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  • Powak
    Powak Posts: 1,412
    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?
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