3/8″ memories

This topic has 6 replies, 4 voices, and was last updated 13 years, 10 months ago by Charlie.

Viewing 7 posts - 1 through 7 (of 7 total)

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January 20, 2012 at 2:58 pm #1349

Ron Pratt
Member

20+ years ago my wife had serious surgery and was in the hospital for a couple weeks. Upon dismissal she craved meat – but not much – but it was a craving just the same! So on the way home from the hospital I stopped by the grocery store and the only steaks they had then were thin 3/8″ rib eyes which I thought had to work. After pan frying them they were awfully thin so I toasted some bread and heavily buttered it thus becoming the bed for the meat. That meal was a SMASHING HIT! – and last night as well! Nowadays I have to have it sliced thin at the store but have decided that at least half of the 14 pound rib eye sub-primal I have aging right now will be sliced thin for one of my wife’s favorite meals.

January 21, 2012 at 2:54 am #5437

Barry
Member

Ron,
Thanks for sharing a 20+ memory and that sounds like a great idea. There are plenty of times when I would love a quick bite of steak instead of a whole one. Those also sound like great breakfast steaks!

Barry

January 21, 2012 at 3:21 am #5440

Brian
Member

Rib eye sandwiches are awesome. We run ours through a meat tenderizer then place some rub on them and let them sit a couple of days in the fridge prior to cooking. This way they just melt in your mouth.

January 21, 2012 at 5:15 am #5441

Barry
Member

Morgan,
What do you use for a “meat tenderizer”? You said you run the steaks through one for sandwich steaks. Is that one of those machines that turns a lesser cut into something that looks like hamburg but is in fact sold as a steak? Just curious.

Barry

January 21, 2012 at 1:24 pm #5444

Brian
Member

Yes, the mfgr is hobart. If you google it you will see. I’m still new at posting pics otherwise I’d post it up. They are cotly, but I have acces to one. They rally make a nice sandwich.

January 23, 2012 at 5:40 pm #5449

Andy Starvaski
Member

After Triming a sub primal into individual steaks, we might have 1 or 2 funky sized pieces from the ends that we will dice up and fry in a pan with butter, mushroms and cheese. Spread that across a nice crusty roll and you have the worlds BEST philly cheesesteak.

Nothing beats a cheesesteak sub made with 35 day dry age prime NY Strip. Drool. :cheer:

January 24, 2012 at 2:30 am #5450

Charlie
Member

We like to slice up some very thin rib eye for subs as well. My wife is an awesome cook and creates meals that hit the spot and taste buds every time. She is very happy with the flavor of the drayage steaks and so am I. I think your idea of thin sliced aged beef is a great idea!
B)
Charlie
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3/8″ memories

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