On 5/13/2014 7:59 AM, Dave Smith wrote:
> On 2014-05-13 8:51 AM, Moe DeLoughan wrote:
>> On 5/13/2014 12:26 AM, Julie Bove wrote:
>>> Perhaps I normally shop on the wrong days there? They actually had
>>> some packs of steaks that were 2 per today but... They were super
>>> thick ones. So were the New York and Rib Eye.
>>
>> There are many ways to use thick steaks.
>>
>> 1. Sear them, then put them in the oven to finish to your liking.
>>
>> 2. Slice them to get two thin steaks out of one thick one.
>>
>> 3. Cut into one or two inch wide strips and saute/grill/broil as
>> steaklets.
>>
>> 4. Slice them into chunks or very thin strips, marinade, thread on
>> skewers, broil or grill.
>>
>> 5. Slice into very thin strips, saute or grill for use in sandwiches,
>> salads, etc.
>>
>
>
> Great ideas. What are her objections going to be?
>

Well, if you just _have_ to cook steak in advance, then freeze it, you
could do worse than freezing thin-sliced cooked strips. They'd be
ready in a jiff and the textural changes from the cook/freeze process
probably wouldn't be as noticeable as in a whole cooked steak.

Speaking of which, I'm changing the meat offering for our weekend
wiener roast. The hell with hot dogs! I'ma gonna slice ribeyes into
strips and we'll cook them over the fire instead. A few of those piled
into a bun will beat tube steak by a country mile.