I haven't seen chuck eye steaks in a very long time. I spotted a
package of two (USDA Choice) at Publix so I thought what the heck.

I wrapped one well and put it in the freezer for another time. The
other one I'm planning to grill. Question: should I marinate it?
There's plenty of marbling but that's no guarantee it might not be tough.

Jill

21 Aug 2018 jmcquown wrote:
>
> I haven't seen chuck eye steaks in a very long time. I spotted a
> package of two (USDA Choice) at Publix so I thought what the heck.
> I wrapped one well and put it in the freezer for another time. The
> other one I'm planning to grill. Question: should I marinate it?
> There's plenty of marbling but that's no guarantee it might not be tough.

Chuck eye is much more flavorful than rib eye, not quite as tender but
tender enough that it needs no tenderizing, or change of flavor unless
you're one of those who doesn't care for a rich beefy flavor. Just
don't cook it too long and it will be tender and delicious. Chuck is
my favorite beef cut, I prepare bone-in chuck steaks often on the gas
grill... medium high heat to barely medium rare, no other beef steak
is better/tastier. Rib roasts/steaks are my least favorite beef
cuts... fatty/tasteless is all I can say. I think beef rib is
analogous to pork butt. Beef rib is best suited to well seasoned
saw-seege, only it'a way WAY over priced.

"jmcquown" > wrote in message
...
>I haven't seen chuck eye steaks in a very long time. I spotted a package
>of two (USDA Choice) at Publix so I thought what the heck.
>
> I wrapped one well and put it in the freezer for another time. The other
> one I'm planning to grill. Question: should I marinate it? There's plenty
> of marbling but that's no guarantee it might not be tough.
>
> Jill


They are my favorite steak, I usually don't marinate them and they always
turn out tender.

Cheri

On 8/21/2018 3:14 PM, jmcquown wrote:
> I haven't seen chuck eye steaks in a very long time.Â* I spotted a
> package of two (USDA Choice) at Publix so I thought what the heck.
>
> I wrapped one well and put it in the freezer for another time.Â* The
> other one I'm planning to grill.Â* Question: should I marinate it?
> There's plenty of marbling but that's no guarantee it might not be tough.
>
> Jill

The consensus (just as I'd hoped) is I do not need to marinate the chuck
eye steak. Thanks everyone!

Jill

"jmcquown" wrote in message ...

On 8/21/2018 3:14 PM, jmcquown wrote:
> I haven't seen chuck eye steaks in a very long time. I spotted a
> package of two (USDA Choice) at Publix so I thought what the heck.
>
> I wrapped one well and put it in the freezer for another time. The
> other one I'm planning to grill. Question: should I marinate it?
> There's plenty of marbling but that's no guarantee it might not be tough.
>
> Jill

The consensus (just as I'd hoped) is I do not need to marinate the chuck
eye steak. Thanks everyone!

Jill

==

I think we ought to come and taste it, just to be on the safe side?

On 8/22/2018 9:35 AM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
> On 8/21/2018 3:14 PM, jmcquown wrote:
>> I haven't seen chuck eye steaks in a very long time.Â* I spotted a
>> package of two (USDA Choice) at Publix so I thought what the heck.
>>
>> I wrapped one well and put it in the freezer for another time.Â* The
>> other one I'm planning to grill.Â* Question: should I marinate it?
>> There's plenty of marbling but that's no guarantee it might not be tough.
>>
>> Jill
>
> The consensus (just as I'd hoped) is I do not need to marinate the chuck
> eye steak.Â* Thanks everyone!
>
> Jill
>
> ==
>
> I think we ought to come and taste it, just to be on the safe side?
>
>
Oh... I'm only cooking one steak! You could have some of the grilled
sliced eggplant/aubergine and tiny potatoes tossed with butter and dill
weed, though.

Jill

"jmcquown" wrote in message ...

On 8/22/2018 9:35 AM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
> On 8/21/2018 3:14 PM, jmcquown wrote:
>> I haven't seen chuck eye steaks in a very long time. I spotted a package
>> of two (USDA Choice) at Publix so I thought what the heck.
>>
>> I wrapped one well and put it in the freezer for another time. The other
>> one I'm planning to grill. Question: should I marinate it? There's
>> plenty of marbling but that's no guarantee it might not be tough.
>>
>> Jill
>
> The consensus (just as I'd hoped) is I do not need to marinate the chuck
> eye steak. Thanks everyone!
>
> Jill
>
> ==
>
> I think we ought to come and taste it, just to be on the safe side?
>
>
Oh... I'm only cooking one steak! You could have some of the grilled
sliced eggplant/aubergine and tiny potatoes tossed with butter and dill
weed, though.

Jill

==

Oh well, if you are that mean I don't think I will bother .. *sniff*

;p

Ophelia wrote:
>
> "jmcquown" wrote:
> Oh... I'm only cooking one steak! You could have some of the grilled
> sliced eggplant/aubergine and tiny potatoes tossed with butter and dill
> weed, though.
>
> Jill
>
> ==
>
> Oh well, if you are that mean I don't think I will bother .. *sniff*

LOL! If she steams it, you won't be missing much! ;-D

On 8/22/2018 10:43 AM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> On 8/22/2018 9:35 AM, Ophelia wrote:
>>
>>
>> "jmcquown"Â* wrote in message ...
>> On 8/21/2018 3:14 PM, jmcquown wrote:
>>> I haven't seen chuck eye steaks in a very long time.Â* I spotted a
>>> package of two (USDA Choice) at Publix so I thought what the heck.
>>>
>>> I wrapped one well and put it in the freezer for another time.Â* The
>>> other one I'm planning to grill.Â* Question: should I marinate it?
>>> There's plenty of marbling but that's no guarantee it might not be
>>> tough.
>>>
>>> Jill
>>
>> The consensus (just as I'd hoped) is I do not need to marinate the
>> chuck eye steak.Â* Thanks everyone!
>>
>> Jill
>>
>> ==
>>
>> I think we ought to come and taste it, just to be on the safe side?
>>
>>
> Oh... I'm only cooking one steak!Â* You could have some of the grilled
> sliced eggplant/aubergine and tiny potatoes tossed with butter and dill
> weed, though.
>
> Jill
>
> ==
>
> Oh well, if you are that mean I don't think I will bother .. *sniff*
>
> ;p
>
>
Okay... I'll take the other steak out of the freezer.

Jill

On 8/21/2018 7:28 PM, Sqwertz wrote:

> Never mind the fact.....

Geez, at least you two are talking, even if Steve is being a pedantic
dick about it,

The best steak I've ever eaten was rib-eye steak end piece cut from an
"dry-aged" rib-eye roast that our resto usta get in and cut to portion.

Howzabout you two post a thread about howto properly "dry age" beef, at
home.

nb

"jmcquown" wrote in message ...

On 8/22/2018 10:43 AM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 8/22/2018 9:35 AM, Ophelia wrote:
>>
>>
>> "jmcquown" wrote in message ...
>> On 8/21/2018 3:14 PM, jmcquown wrote:
>>> I haven't seen chuck eye steaks in a very long time. I spotted a
>>> package of two (USDA Choice) at Publix so I thought what the heck.
>>>
>>> I wrapped one well and put it in the freezer for another time. The
>>> other one I'm planning to grill. Question: should I marinate it?
>>> There's plenty of marbling but that's no guarantee it might not be
>>> tough.
>>>
>>> Jill
>>
>> The consensus (just as I'd hoped) is I do not need to marinate the
>> chuck eye steak. Thanks everyone!
>>
>> Jill
>>
>> ==
>>
>> I think we ought to come and taste it, just to be on the safe side?
>>
>>
> Oh... I'm only cooking one steak! You could have some of the grilled
> sliced eggplant/aubergine and tiny potatoes tossed with butter and dill
> weed, though.
>
> Jill
>
> ==
>
> Oh well, if you are that mean I don't think I will bother .. *sniff*
>
> ;p
>
>
Okay... I'll take the other steak out of the freezer.

Jill

==

LOL you are too generous ))

On Wednesday, August 22, 2018 at 10:36:11 AM UTC-5, notbob wrote:
> On 8/21/2018 7:28 PM, Sqwertz wrote:
>
> > Never mind the fact.....
>
> Geez, at least you two are talking, even if Steve is being a pedantic
> dick about it,
>
> The best steak I've ever eaten was rib-eye steak end piece cut from an
> "dry-aged" rib-eye roast that our resto usta get in and cut to portion.
>

I've found rib eyes and strip steak on sale for under $8 per pound for choice cuts. I guess those Double-D tariffs are causing less meat exports due to retaliation by meat importing countires.

On 8/22/2018 9:50 AM, Sqwertz wrote:

> Pointing out the facts in the face of misinformation is not being
> pedantic. You seem to full of misleading information yourself,
> which is probably why you seem to think correcting your bullshit
> being "pedantic".

He replied, pedantically.

nb

On 8/22/2018 11:36 AM, notbob wrote:
> On 8/21/2018 7:28 PM, Sqwertz wrote:
>
>> Never mind the fact.....
>
> Geez, at least you two are talking, even if Steve is being a pedantic
> dick about it,
>
Steve is right, though. Chuck eye steaks do not come from anywhere near
the chuck roast nor are they like what Sheldon calls "bone-in chuck
steaks". It's a cut off the boneless ribeye.

> The best steak I've ever eaten was rib-eye steak end piece cut from an
> "dry-aged" rib-eye roast that our resto usta get in and cut to portion.
>
> Howzabout you two post a thread about howto properly "dry age" beef, at
> home.Â*
>
> nb

How's about you try it and report back? I'm not really interested in
dry aging beef but others might be.

Jill

jmcquown wrote:
> On 8/22/2018 11:36 AM, notbob wrote:
>> On 8/21/2018 7:28 PM, Sqwertz wrote:
>>
>>> Never mind the fact.....
>>
>> Geez, at least you two are talking, even if Steve is being a pedantic
>> dick about it,
>>
> Steve is right, though. Chuck eye steaks do not come from anywhere near
> the chuck roast nor are they like what Sheldon calls "bone-in chuck
> steaks". It's a cut off the boneless ribeye.
>
>> The best steak I've ever eaten was rib-eye steak end piece cut from an
>> "dry-aged" rib-eye roast that our resto usta get in and cut to portion.
>>
>> Howzabout you two post a thread about howto properly "dry age" beef,
>> at home.
>>
>> nb
>
> How's about you try it and report back? I'm not really interested in
> dry aging beef but others might be.
>
> Jill

Nonsense. Preposterous.

I might believe the Fonz is wrong, or Jeasus made a mistake. But
certainly not our Popeye. The diminutive little sailor is *NEVER* wrong.

On 2018-08-23, jmcquown > wrote:

> On 8/22/2018 11:36 AM, notbob wrote:

>> Howzabout you two post a thread about howto properly "dry age" beef, at
>> home.*

> How's about you try it and report back? I'm not really interested in
> dry aging beef but others might be.

A past thread (many yrs ago) covered it, but I have not heard anything
of late. I would welcome some information on "dry aged" beef.

nb

On Saturday, August 25, 2018 at 2:55:22 PM UTC-5, notbob wrote:
>
> On 2018-08-23, jmcquown > wrote:
>
> > On 8/22/2018 11:36 AM, notbob wrote:
>
> >> Howzabout you two post a thread about howto properly "dry age" beef, at
> >> home.Â*
>
> > How's about you try it and report back? I'm not really interested in
> > dry aging beef but others might be.
>
> A past thread (many yrs ago) covered it, but I have not heard anything
> of late. I would welcome some information on "dry aged" beef.
>
> nb
>
I've seen the show on TV where Alton Brown dry ages beef, but I'm not
expert. The beef does lose a lot water though.

On Thu, 23 Aug 2018 16:51:13 -0400, jmcquown wrote:

> On 8/22/2018 11:36 AM, notbob wrote:
>
>> Howzabout you two post a thread about howto properly "dry age" beef, at
>> home.*
>
> How's about you try it and report back? I'm not really interested in
> dry aging beef but others might be.

Just use Andy Burns method: set it out until it turns green then
it's ready. He was serious, too. Maybe that's what he ate that
fateful New Year's Eve to "celebrate".

-sw