My hit or miss rib eye steak selection


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Sirloin steaks, and tri-tips have entered my world, giving rib eyes a back seat.

I still love rib eyes, but it seems that some have a lot of sinew, or stringy inedible parts.
I know how to spot marbling, but does anyone know how to spot the sinew better before a purchase?
TIA
 
Ive had some good ribeyes, but I've also had so many bad ones, that I have all but ruled them out as an option when I'm buying steak. There are so many more cuts that I find infinitely more predictable. There's just entirely too much fat and sinew in those things. At least on a strip I can cut the fat off the long side.

Would rather get a Portherhouse, tri-tip, skirt, or even a London Broil.
 
Bob, I think we shop at the same costco. I rarely buy ribeyes for the same reasons. If you want to fall in love all over again... Reverse sear a nice ribeye roast, and slice away. For steaks, those choice sirloins are tough to beat. Sorry no tips on early detection of sinew.
 
Ernie,
Yes I'm sure it's the same Costco, in South County.
I was getting great rib eyes there, but once in awhile, like the ones last night, not so good.
With sirloins & tri-tips on sale at Schnucks for $3.99 I'm stocking up.
 
imo ribeyes need to be cooked more well-done (medium), & slowly so the fat can start to render, or at least heat up. The last ribeyes I pulled off nobody liked (fatty & raw) so they were thrown back on & respectibly burnt & then they were delicious.

Try the prime new york strips from Costco - can't go wrong with those.
 
I have been doing tri tips and absolutely love em. I have only spotted them at the gourmet type food store and they are 7.49 a pound! I love tri tips but I feel like im getting the shaft. LOL
 
Bob,

It must be a supplier problem. I admit I eat mainly tenderloin, but prior to that for decades I ate nothing but ribeye, and I learned that when shopping to buy only the steaks cut from the ends of the roast, the ones that have the small fat circle in the middle of them. I just ate two last night with my two little boys, having a "man" night with them, and boy were the steaks great. I've only ever bought around here, so I can't speak for everywhere, but buying roast-end rib eyes has been a no-miss proposition for me.

By the way, I cooked the steaks with a fair amount of salt and pepper and a generous portion of my own mix of ancho, cascobel and arbol chili powder, all to a just shy of medium. Mmmmmm, good!
 
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