I bought 16ish pounds of ribeye meat for about 10$ a pound and sliced my own steaks. What do you guys think, I think these is pretty awesome considering ribeyes can usually be around 16-18 lbs
by pir8son
37 Comments
scottimusprume
Awesome!
Own_Profit4838
Nice
Impossible_Maybe_162
I cut them thicker but to each their own.
Green-Cardiologist27
Pretty good. I’d opt for a touch thicker (that’s what she said) and use a vacuum sealer.
MainDragonfly3716
Amazing!
Son_of_Sophroniscus
This is the only way I buy steaks now. It’s easy, it’s cheaper, and you make them as thin or as thick as you like. Please the rib roasts give you some beef ribs on the side.
bendap
Vacuum sealer is only around $30 and makes a huge difference.
trinite0
If it were me I’d maybe go a little thicker (those look like they’re similar to the thickness of standard grocery store steaks, so why not just buy the pre-sliced ones?). But wow, looks like you’ve got some good cooking results! So you’re not doing anything wrong. 🙂
BalowmeSandwich
Too thin, but do you
saucemenugs
Sup with the tin foil amigo
Federal-Cherry-1545
Gonna make for a lot of great meals! But if you’re spend that kinda money I would suggest a vacuum sealer, will keep the frozen ones in great condition a lot longer
frolf_grisbee
Wipe off that stool please!
yamyam46
Why do you wrap it with aluminum foil?
scerbs13
Very nice
Federal_Pickles
Agreed that I like mine thicker. But not a criticism, personal preference.
When I do this I usually put a fun marinade on a couple of them. I prefer S&P only, but for a fun Friday night with friends it’s nice to have a teriyaki/mexican/etc steak in the freezer.
scerbs13
I’m the cook in our family so I cook what the kiddos want the most and these would be gone less then two weeks
Realistic-Fact-2584
You really need to be vacuum sealing those steaks
LegalWarthog7736
I know it’s cheap but if you can afford it buy pastured beef. Don’t support these factory cattle warehouses where the cows are living subpar lives
johnnyribcage
Those would keep much much better vacuum sealed.
RealityTrashTVLover
Foil?
otapnam
Planning to do that next time !
Alert-Championship66
Looks like select. It’s one of the easiest sub primals to fabricate. Some of the bigger eyes are less desirable to me because I generally like my ribeyes pretty thick. Good job 👍
ScorpioWaterSign
I do the same thing and love this!!! Great job
bp1222
Given that pre-cut Costco meat is blade tenderized bacteria wasteland, your attempt is amazing, and the cook is spot on (maybe a bit over for personal preference but whatever)
[deleted]
Lookin good buster
Msdmachine
Get a vacuum sealer
Xs7KuNk8x
Not very moderate. USDA Choice?
RexorGamerYt
It’s just fine. You’re yourself and you should try out different slices, thicker, thinner, cook more, cook less and see what your favorite is.
ToastetteEgg
Great job! I do the same thing myself.
Huwabe
👍🏿👍🏿👍🏿👍🏿👍🏿…
No-Prompt3611
Did you salt them before freezing . Makes a huge difference
Inner-Ad-1308
Use wax or parchment paper, then foil. Metal will cause discoloration & sometimes an off taste
Tracker29
I applaud you! It looks like a heck of a great investment.
j40boy22
You still have silverskin that needs removed on that first pic.
37 Comments
Awesome!
Nice
I cut them thicker but to each their own.
Pretty good. I’d opt for a touch thicker (that’s what she said) and use a vacuum sealer.
Amazing!
This is the only way I buy steaks now. It’s easy, it’s cheaper, and you make them as thin or as thick as you like. Please the rib roasts give you some beef ribs on the side.
Vacuum sealer is only around $30 and makes a huge difference.
If it were me I’d maybe go a little thicker (those look like they’re similar to the thickness of standard grocery store steaks, so why not just buy the pre-sliced ones?). But wow, looks like you’ve got some good cooking results! So you’re not doing anything wrong. 🙂
Too thin, but do you
Sup with the tin foil amigo
Gonna make for a lot of great meals! But if you’re spend that kinda money I would suggest a vacuum sealer, will keep the frozen ones in great condition a lot longer
Wipe off that stool please!
Why do you wrap it with aluminum foil?
Very nice
Agreed that I like mine thicker. But not a criticism, personal preference.
When I do this I usually put a fun marinade on a couple of them. I prefer S&P only, but for a fun Friday night with friends it’s nice to have a teriyaki/mexican/etc steak in the freezer.
I’m the cook in our family so I cook what the kiddos want the most and these would be gone less then two weeks
You really need to be vacuum sealing those steaks
I know it’s cheap but if you can afford it buy pastured beef. Don’t support these factory cattle warehouses where the cows are living subpar lives
Those would keep much much better vacuum sealed.
Foil?
Planning to do that next time !
Looks like select. It’s one of the easiest sub primals to fabricate. Some of the bigger eyes are less desirable to me because I generally like my ribeyes pretty thick.
Good job 👍
I do the same thing and love this!!! Great job
Given that pre-cut Costco meat is blade tenderized bacteria wasteland, your attempt is amazing, and the cook is spot on (maybe a bit over for personal preference but whatever)
Lookin good buster
Get a vacuum sealer
Not very moderate. USDA Choice?
It’s just fine. You’re yourself and you should try out different slices, thicker, thinner, cook more, cook less and see what your favorite is.
Great job! I do the same thing myself.
👍🏿👍🏿👍🏿👍🏿👍🏿…
Did you salt them before freezing . Makes a huge difference
Use wax or parchment paper, then foil. Metal will cause discoloration & sometimes an off taste
I applaud you! It looks like a heck of a great investment.
You still have silverskin that needs removed on that first pic.
Is there a trick slicing them so uniformly?
IDK, I’m distracted by that dirty chair
I would vacuum seal them