New to rib-eye, big mistake šŸ„“

(Denise) #1

I had my first ever (donā€™t remember ever having it) Rib-eye 6 oz steak last night. Iā€™m so happy I have the other half left-over for tonight. Iā€™m far from rich, on a limited income, but live alone, so I can splurge a little. But I shouldnā€™t have tried the rib-eye because itā€™s spoiled me on any other meat :sweat_smile: I know, Iā€™ll have to get over it, and eat other types :crazy_face:

It was Angus btw, bought at our Fred Meyer, but I never thought I would love eating so much fat on my meat. I mean, plenty of meat as well, but I am just loving the fat!

Iā€™ve also spent time making popsicles myself that have blueberries, whip cream from Whole Whipping Cream, and a bit of unsweetened yogurt. I do add just one scoop of stevia, and a tbsp of Monk Fruit granules.

Iā€™m having good fasts, at least 18 hours, then dinner done by 4 pm w/1 popsicle for dessert some days, about 3 times per week.

(Joey) #2

Ah, yes. Ribeye has ruined us all.

(Central Florida Bob ) #3

My wife and I treat ourselves to one ribeye steak a week. Saturday night.

What @SomeGuy said. Ribeye as ruined us all.

#4

Fatty red meats are great indeed, thankfully I am perfectly happy with pork, itā€™s already dangerously delicious and tempting sometimes! Even the leaner stuff that allows me to eat some dairy or use some added fat without overdoing fat.
I think I had some ribeye once (after some research it was a ribeye, we just use a very different name for it), it wasnā€™t particularly interesting but maybe this year I will eat my first proper steak in a steak house! Or next year, I am in no hurry. I still believe it must be quite nice.

I have just tried that after my extremely yolky icecream years and wow, itā€™s great! I still use yolk in it, of course, itā€™s very hard to find a food where I donā€™t use any but itā€™s really minuscule. Just Greek yogurt is way too low-fat but mixed with whipped cream, itā€™s great.
I just canā€™t make anything but fruit ice cream using it as the yogurt is sour. But it was quite lovely for a while.

(Denise) #5

:grin: Well, it will be my special treat, especially when I can get it on sale, but it will hopefully be the angus again, although regular ā€œcowā€ is probably aok too :wink:

(Denise) #6

I forgot I added collagen to this last batch. I have to not make ā€œthatā€ a regular treat though too, as well as rib-eye :wink:

(Denise) #7

This sounds good, it really is more like a treat. If I could afford to eat that everyday, I know I could go carnivore :wink: :joy:

(Joey) #8

FWIW: We typically find ā€œPrimeā€ NY Loin and Ribeyes to be fairly close substitutes for each other. With the former being a few $US cheaper per lb, this tends to be our pick.

At Costco, we get packages of 4 or 5 steaks (1" thick or more at roughly 1 lb each) and freeze each one separately. These 1lb slabs make for the perfect size for sharing between the two of us. If I lived alone, Iā€™d likely cut them in half and freeze twice as many.

Take out of freezer to defrost on the kitchen counter in the morning for grilling that evening. By then, still cool but unfrozen.

Olive oil and salt/pepper right before grilling - then drizzled with a pat of butter right after coming off the grill.

Weā€™re all set for tonight! :steakcake:

(Bob M) #9

I must be a glutton. 1lb = me. And Iā€™ll still be hungry.

And never order a tomahawk steak for two from a steakhouse. Youā€™ll want one every night.

(Denise) #10

Sounds good, Iā€™m clueless about grilling but I do have a deck I think I can grill on. Iā€™ll have to check apt. rules if I want to read up on grilling how-toā€™s . Thank you for the info on Prime NY Loin, Iā€™ll check it out.

I use my foodsaver, and thank goodness for the day I bought that :slight_smile: I found Rib Eyes today, including a Roast but not sure about cooking it like a roast, but it is about 2 inches thick. Maybe I should have asked it theyā€™d slice it into two steaks. The two steaks were marked down because their sell-by date was yesterday but they look fine to me. I just now got home and first thing, pulled out my foodsaver.

(Denise) #11

Iā€™ll remember that, is the name of the restaurant?

#12

I love carni food but I love certain non-carni items as wellā€¦ Long term carnivore would have a chance only if I had great variety like lots of fresh seafoodā€¦ And basically all the other carnivore options. Even my favorite meat can get boring if I overdo it but I can eat it every day in smaller amounts (like 10oz, my low meat days often have that amount I think).

Not a glutton, itā€™s not a big amount of meat/food for many of us. 1lbs fattier meat is a nice start for a decent meal for me (especially if I want to lose fat so I need to eat little so OMAD is the way) and indeed, it hasnā€™t a high energy content, I need much more food even for a decent deficit and my energy need isnā€™t high at all.
But people have different needs and mealsizes. And eating a fattier cut doesnā€™t necessarily mean we eat less of it as I have experienced it on the carnivore day when I inhaled 1000g pork shoulderā€¦ I could never eat that much lean pork, well not without some effort but itā€™s true I get bored of it easierā€¦

I had low meat days so I love the topic of meat very much right now :slight_smile: I mean, more than normally.

(Joey) #13

Many (most?) apartments have rules against using your own fired grills on your private deck = fire concerns. So definitely check out first.

Oftentimes those same complexes offer shared grills in an area somewhere on the grounds, so thatā€™s perhaps an option, albeit an inconvenient and fussy one at that.

(Denise) #14

Hmm, just reading about cooking with MCT Oil, interested in anyone thatā€™s either tried this, or uses it or coconut oil for their Medium chain triglyceride benefits?

Also, more on topic, I wonā€™t leave Rib-eye for a left-over (to re-heat) again as it just isnā€™t the same as a fresh, cut piece :frowning: Funny how much I never learned about cooking, but I just wasnā€™t very domesticated. So now Iā€™m learning a bunch about cooking, baking etc.

So how does anyone do a ā€œroast cutā€ of the Rib-eye, and is this meat good after being frozen? I bought mine from the meat-counter at Fred Meyer, so I donā€™t think that meat has been frozen?

(Bob M) #15

Iā€™ve had the tomahawk steak in multiple locations, hereā€™s one:

Pricey:

image

Cooking with MCT oil can be problematic. I use liquid coconut oil (basically MCT oil) for the grates of my grill, and it catches on fire. My grill heats to 600F though. Iā€™ve been looking for something else that wonā€™t catch fire.

(Doug) #16

I agree - filet mignon/beef tenderloin, prime rib, etc. - I still eat them and like them, but ribeye is what I want the most.

TomahawkRibeye2013
TomahawkRibeye2013.png465Ɨ623 387 KB

Had a big one in 2013 in a restaurant near Pittsburgh, Pennsylvania, U.S.

(Denise) #17

There was a time I didnā€™t understand the marbliing and was so scared to eat fat @OldDoug! Not anymore thanks to keto :wink:

#18

Marbling is great :slight_smile: Thatā€™s why my fav is pork chuck but last time my green ham (one of the most common and cheapest cuts here) had marbling too for some reasonā€¦ Wow.

If itā€™s ruminant meat, I am fine with lean and not marbled as long as itā€™s not full with tendon (shin is like that, it is good for stew but still a pain to bother with it sometimes). It wouldnā€™t be the case if I ate it every day, I got used to lean meat and like it just fine but itā€™s still better if itā€™s fattier :slight_smile: Certain things canā€™t change. I always favored fat, never was able to eat lean stuff especially not meat. The more carbs I ate, the more fat I needed with it. (I cringe if I think about my high-carb times due to it as I tend to overeat fat on keto too if I am not careful. I got so much better but in the beginning I just couldnā€™t stay below 200g a day for very long. And I desired way more than that, at least occasionally. Thankfully I figured out leaner red meats are effective too. After some training, at least.)

Canā€™t imagine eating low-fat but people in my country very rarely do that, no matter their carb intake. It makes sense to me, fat is life but I may be a tad biased :upside_down_face: Even now that I go for as lean as comfortably possible (as always since I went low-carb but now I am loads better at it).

@OldDoug: Thatā€™s an impressive one!!! I mean both the size and fattinessā€¦

(Joey) #19

Right on. Cut the raw meat into sizes you can comfortably eat in one sitting. The rest goes back into the fridge. And if youā€™re freezing the meat, best to do this cutting and wrapping first.

(Denise) #20

Yes my food saver is the best thing Iā€™ve invested in in a long time :grinning: