Thread: How do I cut Rib eye roll ?

Im not sure i could eat 10kg in one go and would much rather have hot and juicy than cold and dry.

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Originally Posted by veitnamcam

Im not sure i could eat 10kg in one go and would much rather have hot and juicy than cold and dry.

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Ah now I know which way your back would be!

How much wattles do you put on this? Is this the same as cube roll?

Don't freeze it!!!! Leave it I'm the fridge mate, cut it as you need it
It will last a long time in the fridge

Originally Posted by BRADS

Don't freeze it!!!! Leave it I'm the fridge mate, cut it as you need it
It will last a long time in the fridge

Yes this is the way to go! Cut it as thick as you like, across the grain. You NEED to age the steak to get the full benefit and flavour out of it in my opinion.

Rub olive oil onto the meat, good coating of salt and pepper and cook on a hot barby plate for 2-3 minutes on each side, then a minute on each side on the grill, then rest for 10. Enjoy.

Originally Posted by JoshC

Yes this is the way to go! Cut it as thick as you like, across the grain. You NEED to age the steak to get the full benefit and flavour out of it in my opinion.

Rub olive oil onto the meat, good coating of salt and pepper and cook on a hot barby plate for 2-3 minutes on each side, then a minute on each side on the grill, then rest for 10. Enjoy.

Shit it would be almost cardboard after 5 mins on the plate!

you can actually roast it - cut to size and do it slow, or cut off steaks ACROSS the grain (thicker means juicier) and they should be cooked quickly.

Google cooking steaks - there are some basic 'nos'

use good fat or oil to cook it in. cheap oil (corn etc) is the pits. olive oil burns and smokes.

Originally Posted by SiB

you can actually roast it - cut to size and do it slow, or cut off steaks ACROSS the grain (thicker means juicier) and they should be cooked quickly.

Google cooking steaks - there are some basic 'nos'

use good fat or oil to cook it in. cheap oil (corn etc) is the pits. olive oil burns and smokes.

Rice bran oil is the shizzle for searing IMO, doesnt change the flavour, heats well and isnt rediculous $$

I agree rice bran has high cook temp, low taste etc - I use it occasionally myself sparingly

but if you want a 'meaty' tasting steak, or crunchy roasties, those animal fats are the only way to go!

To stay on thread; roast your piece of rib-eye, and roast your vegetables in goose, duck or horse fat. You'll never want them roasted any other way!

Originally Posted by SiB

I agree rice bran has high cook temp, low taste etc - I use it occasionally myself sparingly

but if you want a 'meaty' tasting steak, or crunchy roasties, those animal fats are the only way to go!

To stay on thread; roast your piece of rib-eye, and roast your vegetables in goose, duck or horse fat. You'll never want them roasted any other way!

Where do you get Gee Gee fat from?

Originally Posted by Gibo

Where do you get Gee Gee fat from?

Gee Gees!

But seriously; your friendly 'pet food' man might help.

Note: not a good look to race down to the front of the race-stand and shout out; "can I have some of the fat, mate?" when a race-horse breaks its leg and the special little tent is being positioned around said animal

Originally Posted by SiB

Gee Gees!

But seriously; your friendly 'pet food' man might help.

Note: not a good look to race down to the front of the race-stand and shout out; "can I have some of the fat, mate?" when a race-horse breaks its leg and the special little tent is being positioned around said animal

Ha Ha bugger that was my next move!!! Ok will aproach this with more class.

Rushy can you grab us some fat off the horse you use for target practise with the new cannon?

Originally Posted by Gibo

Rushy can you grab us some fat off the horse you use for target practise with the new cannon?

Mate if I used a horse as a target and then proceeded to reap the fat for you I would need to have the new rifle surgically removed from my ring piece.

No. Medium rare. I only cook my steak on a BBQ, and eat it at least 3 times a week. We're not talking mm thick slices here Gibo, I always cut my steak about 2 inches thick.

Originally Posted by JoshC

I always cut my steak about 2 inches thick.

Deadly thats the shit!!