Originally Posted by Fire Me Boy!:
They're tied with twine. I tried looking inline quickly, but everything I've seen has them flat steaks. I like the idea of keeping them rolled like that.
Keep 'em coiled up, wrap 'em in bacon and grill them like a London Broil. Don't see how you could go wrong there. [Reply]
Originally Posted by Fire Me Boy!:
Tacos seems like a waste. It's the tenderest part of a ribeye; why would you turn that into a taco?
You posted every recipe has them looking like flank, a fairly common taco cut. How much you value or devalue a taco is you, ribeye tacos are certainly not uncommon. [Reply]
Originally Posted by KCUnited:
You posted every recipe has them looking like flank, a fairly common taco cut. How much you value or devalue a taco is you, ribeye tacos are certainly not uncommon.
I mean looking like flank as in wide and flat. [Reply]
Ribeye is one of the best cuts out there, and specifically the ones at Costco are prime. There is exactly zero chance I fuck it up by making it into a taco. [Reply]
Originally Posted by JASONSAUTO:
Just like I would start with for tacos.
I was half joking based on the taco thread, but yeah, with that much surface area a sear is a must for me. I'd also likely do a spice rub because that's the flavor profile I lean towards. So it would make sense to balance that spice with an avocado and citrus. Whether someone decides to wrap that in a tortilla is up to them, but the flavors are there.
If someone leans herbs, then by all means, prepare it accordingly. [Reply]
Originally Posted by Fire Me Boy!:
Flank? Sirloin? Skirt? Sure. Chicken? Sure. Pork? Sure.
Ribeye is one of the best cuts out there, and specifically the ones at Costco are prime. There is exactly zero chance I **** it up by making it into a taco.
It is only a cut of meat. I think you may be putting it on a pedestal somewhat. [Reply]
Originally Posted by RubberSponge:
It is only a cut of meat. I think you may be putting it on a pedestal somewhat.
No, I just like to let good cuts of meat stand on their own. From a seasoning POV, I'm not sure this needs anything other than salt and pepper. Maybe a wine sauce to cut through the richness of the fat, or go Tuscan and just a big squeeze of lemon.
But hey, seriously, if you wanna make tacos out if ribeye, go for it. Just not something I'd do. [Reply]
Originally Posted by Fire Me Boy!:
No, I just like to let good cuts of meat stand on their own. From a seasoning POV, I'm not sure this needs anything other than salt and pepper. Maybe a wine sauce to cut through the richness of the fat, or go Tuscan and just a big squeeze of lemon.
But hey, seriously, if you wanna make tacos out if ribeye, go for it. Just not something I'd do.
I can understand liking a cut to stand on it's own.
But saying it would be a waste in a taco isn't in the least bit accurate. You are strictly taking about personal preference. [Reply]