I know the cap is thin. But otherwise is it a good looking steak? It is gigantic for me at 1.33 pounds. Can I slice it in in some way & freeze half of it? Or should I cook the whole thing and freeze the leftover meat? Thanks so much.
by Iceyes33
9 Comments
HaMMeReD
You can slice and store, but think how you want to eat it.
Personally I’d cut a triangle piece that holds the cap and fattier part of the eye, and make a steak with that.
I’d then use the rest for something else, like cheesesteak or fajita’s.
Or you can half-freeze, cut them into 2 thinner steaks and eat them like that.
Edit: Btw it looks good. I’d give it like a 5.5/10. I know that sounds low, but a 10/10 would be like dry aged a5 Kobe. I don’t see anything over like a 6 on most visits to the butcher, so I’d be happy to find this myself.
I’d also consider sharing it, it’s a good size to feed 3 people.
KnoxOber
Nice cut! You can slice it in half and have a steak dinner with your significant other or eat it whole like the mythical real man. I can’t think of much else to do with ribeyes unless you don’t care about a steak and want some badass tacos like the other commenter said. I wouldn’t store after cooking, it’ll be fine for a day or two for the average immunity but it will grow bacteria rather quickly
Ambitious_Jelly8783
Looks nice!
Njtotx3
I guess I’m not a ribeye fan. Too much fat that’s not easily trimmed.
Nervous_Bicycle_5305
Glorious
realdjjmc
Terrible. Waaay too much fat.
jrfowle3
Cook it, eat half. Steak and eggs or a nice sandwich with the leftovers.
ZapRowsdowerFFS
Season it with salt and pepper to overnight uncovered in the fridge. Pat it dry with paper towels and then put it I the freezer for between 15 and 30 minutes (depending on what kind of knife you have) slice as thin as possible.
Steak and egger breakfast
Philly cheese steak seared with onions, mushrooms and provolone slices (prefer cherry peppers)
Steak for ramen noodles.
Best beef and broccoli you’ve ever eater over top round if you have mushrooms, onion, garlic, ginger and Worcestershire and soy.
Add teriyaki after searing and eat the it over rice with veggies.
9 Comments
You can slice and store, but think how you want to eat it.
Personally I’d cut a triangle piece that holds the cap and fattier part of the eye, and make a steak with that.
I’d then use the rest for something else, like cheesesteak or fajita’s.
Or you can half-freeze, cut them into 2 thinner steaks and eat them like that.
Edit: Btw it looks good. I’d give it like a 5.5/10. I know that sounds low, but a 10/10 would be like dry aged a5 Kobe. I don’t see anything over like a 6 on most visits to the butcher, so I’d be happy to find this myself.
I’d also consider sharing it, it’s a good size to feed 3 people.
Nice cut! You can slice it in half and have a steak dinner with your significant other or eat it whole like the mythical real man. I can’t think of much else to do with ribeyes unless you don’t care about a steak and want some badass tacos like the other commenter said. I wouldn’t store after cooking, it’ll be fine for a day or two for the average immunity but it will grow bacteria rather quickly
Looks nice!
I guess I’m not a ribeye fan. Too much fat that’s not easily trimmed.
Glorious
Terrible. Waaay too much fat.
Cook it, eat half. Steak and eggs or a nice sandwich with the leftovers.
Season it with salt and pepper to overnight uncovered in the fridge. Pat it dry with paper towels and then put it I the freezer for between 15 and 30 minutes (depending on what kind of knife you have) slice as thin as possible.
Steak and egger breakfast
Philly cheese steak seared with onions, mushrooms and provolone slices (prefer cherry peppers)
Steak for ramen noodles.
Best beef and broccoli you’ve ever eater over top round if you have mushrooms, onion, garlic, ginger and Worcestershire and soy.
Add teriyaki after searing and eat the it over rice with veggies.
Also just eat thinly sliced ribeye over all.
It’s fine, I guess