You don't win friends with salad.
April 2, 2010 9:49 AM Subscribe
Planning to grill steaks tonight, I sent Mr. Artychoke to the grocery to buy rib eye steaks. He came home with a gigantor 5 pound ribeye roast, thinking that the package contained a bunch of really thick steaks stacked sideways in a meat tray, or something. We have no idea what to do with this. Do we have to cook it like a roast? (If so, okay, do you have a good recipe or should I go with the best looking recipe that comes up when I google.) Or, can we cut it into regular steaks and cook as usual??
Extra info - we have a good sized gas grill and time to go back to the store for more ingredients. We like steaks really rare, but am not sure about our dinner guests' preferences.
I'd rather be able to cut the meat up and cook it as steaks - I only have regular kitchen knives, so would that be hard to do at home?
The main priority is to not ruin 5 pounds of meat!
Extra info - we have a good sized gas grill and time to go back to the store for more ingredients. We like steaks really rare, but am not sure about our dinner guests' preferences.
I'd rather be able to cut the meat up and cook it as steaks - I only have regular kitchen knives, so would that be hard to do at home?
The main priority is to not ruin 5 pounds of meat!
If by "regular kitchen knives" you mean sharp, well-cared-for knives, then you can easily break the roast down into steaks. If you mean knives that have been through the dishwasher 1000 times and are slightly sharper than the leading edge of a bowling ball, take it back and have the butcher cut it for you.
posted by sanko at 9:57 AM on April 2, 2010
posted by sanko at 9:57 AM on April 2, 2010
Best answer: Oh, I would cook that as a roast. I am drooling just thinking about it. You could sear the indivdual slices after cooking if your guests like their meat less rare, or just give them the end slices.
This book is my meat bible. If you can find that, give its contents a try.
posted by mkb at 9:59 AM on April 2, 2010
This book is my meat bible. If you can find that, give its contents a try.
posted by mkb at 9:59 AM on April 2, 2010
Best answer: Ribeye roasts come two ways: bone-in and boneless.
If it's boneless, then yes, just cut it into steaks that are of the thickness you want. The best type of knife to use for this would be a sharp butcher's knife or other sharp knife that has a long thin, but not serrated blade. A boning knife would work as well. Just don't use a serrated knife, which will tear the muscle instead of cutting it cleanly.
If it's a bone-in ribeye roast, you can also cut it into steaks by just slicking down in between the rib bones through to the other side. Each resulting steak will basically look like a "lollipop," with a bone sticking out the end and a big "eye" of rib meat (see where the name comes from) in a sort of circle on top. Around here they're called "Cowboy ribeyes" when they're grilled bone-on. It's basically just a big pork chop, but with beef instead of pig.
Either way, just grill it up as you were planning. This is an awesome cut of beef regardless of whether it's bone-in (my favorite) or boneless.
posted by webhund at 10:04 AM on April 2, 2010
If it's boneless, then yes, just cut it into steaks that are of the thickness you want. The best type of knife to use for this would be a sharp butcher's knife or other sharp knife that has a long thin, but not serrated blade. A boning knife would work as well. Just don't use a serrated knife, which will tear the muscle instead of cutting it cleanly.
If it's a bone-in ribeye roast, you can also cut it into steaks by just slicking down in between the rib bones through to the other side. Each resulting steak will basically look like a "lollipop," with a bone sticking out the end and a big "eye" of rib meat (see where the name comes from) in a sort of circle on top. Around here they're called "Cowboy ribeyes" when they're grilled bone-on. It's basically just a big pork chop, but with beef instead of pig.
Either way, just grill it up as you were planning. This is an awesome cut of beef regardless of whether it's bone-in (my favorite) or boneless.
posted by webhund at 10:04 AM on April 2, 2010
While a rib roast is technically different from a ribeye (they come from different parts of the rib which are next to each other), if you slice the roast into steaks and grill them, they'll still be delicious. They'll also be quite huge. :)
That said, there's just a little bit more connective tissue in the rib roast, so be sure to trim it well, and don't overcook the steaks.
Enjoy!
posted by Citrus at 10:07 AM on April 2, 2010
That said, there's just a little bit more connective tissue in the rib roast, so be sure to trim it well, and don't overcook the steaks.
Enjoy!
posted by Citrus at 10:07 AM on April 2, 2010
Best answer: You can still use the grill and have a roast. Rub it with some oil. Don't put it right over the fire, keep it on the opposite side of the grill. Keep the lid closed, except to turn it after an hour, and then check it 45mins later. I'd expect it to take two hours to get to 135 degrees, but it depends on how hot your fire is.
I wish I could join you for dinner.
posted by Some1 at 10:11 AM on April 2, 2010
I wish I could join you for dinner.
posted by Some1 at 10:11 AM on April 2, 2010
A Roast is just a large cut of meat, usually an intact muscle or group of muscles. It is the starting for a whole host of cuts. I would get my largest knife, make sure it is really sharp (shaving sharp) and cut it into 1" to 3/4" slices. If you like your meat well seared but still pink on the inside cut it a little thicker (1.5"). For the tenderest steak cut across the grain (the direction of the muscle fibers-usually you can identify by the directions the tendons/connective tissue is running). If you are cooking something that neads some chewiness (no idea what that would be) cut with the fibers. If there is more than one large muscle in the roast, seperate the muscles first (done with a boning knife and slicing gently through the membrane between muscles). Alton Brown has some really good 'Good Eats' episodes on this, try foodnetwork or youtube for clips showing it. You also might want to marinate this for a while to make it as juicy and tender as possible, there is a wealth of marinades on line. Generally i like to use pepper or teriyaki, but I also like my steak well done.
posted by bartonlong at 10:16 AM on April 2, 2010
posted by bartonlong at 10:16 AM on April 2, 2010
Yes, you can carve it off the bone, with a little patience, then slice it into steaks. If you opt for the full roast treatment instead, might I suggest Thomas Keller's blowtorch ribroast recipe?
posted by Gilbert at 10:29 AM on April 2, 2010 [1 favorite]
posted by Gilbert at 10:29 AM on April 2, 2010 [1 favorite]
Response by poster: Thanks everyone! I think we'll cook it like a roast. (My knives have only been through the dishwasher 500 times, thank you very much.) I do own a propane torch for glass bead making, so that idea is very tempting, but my husband says it would have basically the same effect as searing it on the grill and then coooking slowly. (Also, he is no fun.)
posted by artychoke at 11:20 AM on April 2, 2010
posted by artychoke at 11:20 AM on April 2, 2010
Best answer: Damn this time difference!
I made a rib eye roast just last night! Boneless. I used a rub of paprika, minced garlic, chopped fresh rosemary, salt, pepper, olive oil, and a little red wine, and marinated it for about 7 hours. I didn't quite get it back to room temperature, which made cooking longer, so try not to make that mistake. I put it in a preheated oven at 450 for fifteen minutes, fat side up, to get the outside nice and flavored. After that, I lowered the temp to 375 for roughly 1 hour. I had a meat thermometer in there which basically let me know when it was done. Took it out, let it sit for ten minutes under foil, then sliced it for roast beef.
Slicing it for steaks is pretty easy as well, and you have good control over thickness. I usually buy roasts (pork loin as well) since steaks in Japan are usually no better than a quarter to half an inch thick. Just get your knife sharp, and use long, sliding strokes (don't hack at it) so you don't end up with shaggy edges.
posted by Ghidorah at 3:40 PM on April 2, 2010 [1 favorite]
I made a rib eye roast just last night! Boneless. I used a rub of paprika, minced garlic, chopped fresh rosemary, salt, pepper, olive oil, and a little red wine, and marinated it for about 7 hours. I didn't quite get it back to room temperature, which made cooking longer, so try not to make that mistake. I put it in a preheated oven at 450 for fifteen minutes, fat side up, to get the outside nice and flavored. After that, I lowered the temp to 375 for roughly 1 hour. I had a meat thermometer in there which basically let me know when it was done. Took it out, let it sit for ten minutes under foil, then sliced it for roast beef.
Slicing it for steaks is pretty easy as well, and you have good control over thickness. I usually buy roasts (pork loin as well) since steaks in Japan are usually no better than a quarter to half an inch thick. Just get your knife sharp, and use long, sliding strokes (don't hack at it) so you don't end up with shaggy edges.
posted by Ghidorah at 3:40 PM on April 2, 2010 [1 favorite]
but my husband says it would have basically the same effect as searing it on the grill and then coooking slowly. (Also, he is no fun.)
Basically, yes, but the devil is in the details. The blowtorch prime rib is, in fact, the bestest.
posted by mek at 6:33 PM on April 2, 2010
Basically, yes, but the devil is in the details. The blowtorch prime rib is, in fact, the bestest.
posted by mek at 6:33 PM on April 2, 2010
This thread is closed to new comments.
posted by Miko at 9:52 AM on April 2, 2010 [1 favorite]