How much steak?

CattOfTheGarage

I got all excited and bought steaks. I never buy steaks. I asked for two rib eyes, nice and thick so I don't overcook them, and then was a bit surprised at the price (like I said, I never buy steaks). The butcher pointed out that it amounted to a pound and a half of meat! I bought them anyway, got them home and right enough, each steak is three quarters of a pound!

That's a lot of meat.

So the question is, do I cook both and deal with leftovers, or just cook one and freeze the other? There are only three of us. Mini me is 7, a hearty eater but tends to fill up quite quickly on meat. Mr Garage can eat a lot at times but does not often eat big hunks of meat in one go and so is hard to predict. I am on a strict calorie allowance and a quarter pound would do me fine, though I might feel differently once it's cooked!

Any thoughts? I know steak size is quite a subjective thing. My main concern is that I don't want to waste lovely grass fed beef, but I want a nice Friday night treat without seeming mingy.

rph2t

I would cook them both. If it's a treat, I wouldn't worry too much. You'll eat until you're full, then stop. Steak is really not too bad, calorie-wise, considering how filling it is, and as long as you don't make a bunch of high-calorie sides and stick to a nice salad, some roasted green beans, asparagus, etc., it won't be too much.

If you have 3/4 or half a steak left, you can use it in a day or two on a nice steak salad, or make some sort of fajitas by putting some onions, mushrooms, bell pepper, etc., in a skillet, saute, and throw the steak in at the end, with some lovely seasoning of course.

I have some steak jealousy going on right now. Might go and get a little beef myself for the weekend. I don't eat red meat much, but every once in a while, it really hits the spot.

CattOfTheGarage

Ooh, fajitas is a nice idea.

randomtai

Mmmmm rib eye. Cook them both and send me one.

CattOfTheGarage

Grass fed is the norm where I live (Scotland), we have a lot of land that's no use for anything but cattle or sheep (or tourists) and the feed lot thing just doesn't happen here. Some of them do get supplemented in winter with barley, but even then their diet is mostly silage (preserved grass, like cow sauerkraut).

It's good stuff. People here take it for granted.

Need2Exerc1se

crazyravr wrote: »

If you like this please please please, spoil yourself a bit more and get the same ribeye BUT grass fed beef. This will not be cheap, but maaaaaaaaaaaaaaaan what a treat. I bet you will never look at steak the same way again haha.

?? The OP says it is grass fed.

mitch16

CattOfTheGarage wrote: »

Ooh, fajitas is a nice idea.

I wouldn't waste ribeyes on fajitas--usually you use a flank steak (tougher, cheaper cut of meat) on something you are going to marinate.

The difficult thing about splitting a ribeye between three people is that there are parts of the ribeye that are more desirable than others... I will usually let my husband have his own (he watches what he eats, but not as carefully as I do) and then split with my son--but my son is now 15, starting to get wise to me taking the better parts, and also starting to eat more than I do. Now I usually buy and grill 3 ribeyes, let everyone have his choice of what they want to eat for dinner, and then save any leftovers for a steak salad for myself (since the boys will not eat steak as leftovers).

tomhendrix1

Sounds like a nice treat of grass fed beef

CattOfTheGarage

I think I'll cook them both. Any other suggestions for leftovers are welcome.

randomtai

Steak and eggs the next day

CattOfTheGarage

Well, I already took the vac packed one out (one was vac packed, the other freshly cut) so it would suffer a bit in the freezer now. I don't have a proper barbecue grill, just a contraption built out of bricks and old spare parts from fires and ovens that I use for barbecue parties. I was planning to cook the steaks on a cast iron griddle over a Chinese rocket stove (these things are amazing, they'll burn your face off with a handful of charcoal).

I am worried already about overcooking them, but I do have a meat thermometer.

JodehFoster

I made cheesestak wraps the last time I had leftover ribeye...I always cook or order med-rare, so left overs don't get overcooked either

caramelized onion, sauted mushrooms & provolone sauce

RoxieDawn

Meeting protein for me.. I will eat what ever will get me there.. Not a treat a necessity. I will deal with the sat fat later.

Yummmmilious!

sunnybeaches105

Grill them. All of them!

Seriously though, ribeye is a fatty cut of beef, so if calorie cutting and high protein are your goals then you're better off with sirloin. Save the ribeye for special occasions.