Cooking Thick steaks

[Win TWINS!!!]

you could butterfly it and pound it out a bit. That would help to tenderize it. Round eye steaks are almost like a roast, problem is, they aren't big enough to straight slow cook, as they will dry out.

You could cut it up and do something like a stew, or thin slice it and do a stir fry?

Chili FTW

 

[LongtimeRamsFan42]

Sorry I didn't see this earlier.... the first thing I would've told you to do is marinate it

 

[SteelersPride]

Sorry I didn't see this earlier.... the first thing I would've told you to do is marinate it

marinated and butterflied, turned out well

i know round steaks arent "ideal" but i eat low fat content red mead , bodybbuilding en such

 

[4down20]

That's not a thick steak, that's a roast!

You can make roast beef with that kind of cut by slow cooking it. Only you don't slow cook it to 195-205 because it's too lean and there is no fat to render, so you take it up to 165 and slice it.

I haven't done it yet, but I've been researching it for future cooks, although I'm looking to smoke mine.

 

[UK Cowboy]

Take an ice tray, fill the slots halfway with beer and garlic and red pepper, freeze it, then cut three slits in the steak and push the frozen cubes in. Grill that dude at a high temp for a little longer than normal, the ice will melt and the beer will keep the center tender

 

[SteelersPride]

Take an ice tray, fill the slots halfway with beer and garlic and red pepper, freeze it, then cut three slits in the steak and push the frozen cubes in. Grill that dude at a high temp for a little longer than normal, the ice will melt and the beer will keep the center tender

intriguing

 

[UK Cowboy]

intriguing

Works better with grilled burgers if you form them into meatballs, but works on thick steaks too

 

[potzer25]

sous vide it..

 

[mrwallace2ku]

sear steak at 800 degrees for 7 mins per side…


bon appetite. Medjum rare.

 

[DJ Fieri]

I love a good rib-eye.

 

[GoldRusher]

That's not a thick steak, that's a roast!

You can make roast beef with that kind of cut by slow cooking it. Only you don't slow cook it to 195-205 because it's too lean and there is no fat to render, so you take it up to 165 and slice it.

I haven't done it yet, but I've been researching it for future cooks, although I'm looking to smoke mine.

My thoughts too, Id go dry rub seasoning of your choice lil cup or 2 beef broth then crock pot with some taters n carrots for about 6-8 hours.

 

[Ojb81]

I love a good rib-eye.

best steak there is, IMO

 

[SteelersPride]

so coming back to this. I have a bunch of about 1.5 inch filets. i dont have a grill at the moment. And i dont have a cast iron skillet. Is this doable?

stainless steel pan.......
high heat, get the pan blazing, sear 2-3 minutes a side......
put the stainless steel in an oven 425-500 for 5-7,

sit for 5?

 

[beardown07]

stainless steel will work

 

[Mofo]

so coming back to this. I have a bunch of about 1.5 inch filets. i dont have a grill at the moment. And i dont have a cast iron skillet. Is this doable?

stainless steel pan.......
high heat, get the pan blazing, sear 2-3 minutes a side......
put the stainless steel in an oven 425-500 for 5-7,

sit for 5?

I'd stick it in the oven @400 deg for 5-6 minutes too.

 

[Dolemite censored]

so coming back to this. I have a bunch of about 1.5 inch filets. i dont have a grill at the moment. And i dont have a cast iron skillet. Is this doable?

stainless steel pan.......
high heat, get the pan blazing, sear 2-3 minutes a side......
put the stainless steel in an oven 425-500 for 5-7,

sit for 5?

You must like blood on your plate.

 

[SteelersPride]

I'd stick it in the oven @400 deg for 5-6 minutes too.

yeah i thought i put oven for 5-7 at 425-500 but i can do 400

 

[SteelersPride]

You must like blood on your plate.

rare, to medium rare, yes i do.

 

[Dolemite censored]

rare, to medium rare, yes i do.

Medium rare to medium.

One of my sons likes it blue-rare.

 

[SteelersPride]

@Dolemite censored ideall im more to the medium rare side, but just crossing over that RARE threshold, i odnt like it still like chilled inside, just a bit warm, enough to go from that blue/purple wet rare look- to pinkish.

But id argue in that picture you posted, that to me that medium rare looks a little bit too well done for me