I got this on negotiation with my local butcher but I have no idea what to do with it? I don't want to mess up and waste it! Any and all suggestions welcome!!!
by dani_darlingmfc
13 Comments
defgufman
Is it a roast?
grr1973
Cook it
NYG_22z
Cut into steaks, freeze individually. I wouldn’t make a whole roast if you aren’t feeding a group.
Voyager87
Slice it into 5 good steaks, or 4 great steaks. Then fry appropriately.
Important_Fruit
Add some flavour by a marinade or dry rub. Bake it at low heat in an oven – like at 80C for maybe 2 hours till the internal temp is in the mid 40s. Take it out and brown it in a ripping hot pan, or bbq, or coals tull ot’s beautifully coloured and low 50s internal temp. Serve as thick slices with an appropriate source. Chimmichuri maybe.
Adjust times/temps for doneness that suits you.
And if you want to do some real damage, serve with duck fat potatoes and a green vegetable.
tim1173
If you’ve received good quality from them in the past, all you need is salt and pepper. If your looking to keep this whole treat it like a prime rib roast. Sear it and cook it to your desired doneness.
If you choose to slice it into steaks, again season it with salt pepper, as you would normally I might go a little heavier on the salt let it sit to get a great crust. Finish it with a compound butter like garlic and thyme.
DDenlow
You should show what the cut looks like!
Electronic_Hour_1711
Wow, I wouldn’t be able to afford eat a steak regularly in Europe!
Where is the beef from?
My suggestion is to roast it at very low temp to get it to 45degrees, cut into thick steaks and sear it to get a nice crust.
I’m from Australia and this was on sale from local supermarket who have their own butcher.
Grass fed and I have to trim some fat off and I also paid for some myoglobin (liquid) but this was only 17 Euros.
We call a boneless ribeye- scotch fillet in Australia.
I’ll be cooking it as I suggested above.
PresentationUpset319
Take it back and ask for your money back…
derheinzl
Pack date 15th of August? Doesn’t look like it’s been frozen since then. So are you sure this meat is still ok or are you trolling us with an old photo?
Blk_MagicAZ
Make Prime Rib
Aggravating_Soil5317
Grass fed goes in the trash
Artistic_Play_3865
Season that bad boy with garlic, garlic salt and black pepper throw it in a 450 degree oven for 30 minutes then kick it down to 375° until your internal temperature hits your desired internal temp. You’ll get a great crust. Have fun.
13 Comments
Is it a roast?
Cook it
Cut into steaks, freeze individually. I wouldn’t make a whole roast if you aren’t feeding a group.
Slice it into 5 good steaks, or 4 great steaks. Then fry appropriately.
Add some flavour by a marinade or dry rub. Bake it at low heat in an oven – like at 80C for maybe 2 hours till the internal temp is in the mid 40s. Take it out and brown it in a ripping hot pan, or bbq, or coals tull ot’s beautifully coloured and low 50s internal temp. Serve as thick slices with an appropriate source. Chimmichuri maybe.
Adjust times/temps for doneness that suits you.
And if you want to do some real damage, serve with duck fat potatoes and a green vegetable.
If you’ve received good quality from them in the past, all you need is salt and pepper. If your looking to keep this whole treat it like a prime rib roast. Sear it and cook it to your desired doneness.
If you choose to slice it into steaks, again season it with salt pepper, as you would normally I might go a little heavier on the salt let it sit to get a great crust. Finish it with a compound butter like garlic and thyme.
You should show what the cut looks like!
Wow, I wouldn’t be able to afford eat a steak regularly in Europe!
Where is the beef from?
My suggestion is to roast it at very low temp to get it to 45degrees, cut into thick steaks and sear it to get a nice crust.
I’m from Australia and this was on sale from local supermarket who have their own butcher.
https://preview.redd.it/gkn2dvu35prf1.jpeg?width=3024&format=pjpg&auto=webp&s=f4917f2bba6ac24feb84a8b5e69b05a2fe9380b7
Grass fed and I have to trim some fat off and I also paid for some myoglobin (liquid) but this was only 17 Euros.
We call a boneless ribeye- scotch fillet in Australia.
I’ll be cooking it as I suggested above.
Take it back and ask for your money back…
Pack date 15th of August? Doesn’t look like it’s been frozen since then. So are you sure this meat is still ok or are you trolling us with an old photo?
Make Prime Rib
Grass fed goes in the trash
Season that bad boy with garlic, garlic salt and black pepper throw it in a 450 degree oven for 30 minutes then kick it down to 375° until your internal temperature hits your desired internal temp. You’ll get a great crust. Have fun.