Stark > wrote:

>Thanks, Gator, but does rib eye need slow-cooking? I thought if I
>diced it, browned it then made a gravy, I could toss the beef back in
>for a heat up and it would be tender enough for my chompers.
>
>I pan seared a 1- inch rib eye for a salad, 1 minute a side in a very
>hot skillet, then 3 minutes in a hot oven, let cool and sliced. Wife
>said it was a little chewy, but tasted good. Guess I've partially
>answered my own question. Duh!

Sorry Stark - I guess I didn't read close enough and missed your
point. I'm not a meat expert, so I'm not sure about rib-eye as
compared to other cuts. But if you had some leftover already cooked,
you could brown it up with some potatoes, green peppers, and onions in
a little Canola oil, or whatever you have around. Had some of that
last night with some scrambled eggs, because I haven't been eating too
well lately - it really hit the spot. (It wasn't rib-eye, it was
leftover roast beef). On the other question - I'm not sure it
actually NEEDS slow-cooking, but it sure is good done that way. In
fact, my wife is a crockpot fanatic - we haven't had a whole turkey in
years, she just buys the breast and puts it in there with some pepper,
poultry seasoning and a little water. Then, she throws in a bunch of
vegetables 3 or 4 hours before meal-time and it is great. Melts in
your mouth like cotton candy.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.