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PSA: Stop asking me to tenderize your ribeyes
I had three customers last Saturday at the shop in Austin ask me to run their ribeyes through the tenderizer. Ribeyes don't need that, they're already one of the tenderest cuts you can buy. One guy even argued with me for two minutes saying he likes them "fork tender." You're just turning a $20 steak into mush. Why are people so afraid of a little chew?
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michael8031d ago
And you're turning a $20 steak into mush" - that part kills me every time. I had a guy at my shop swear tenderizing made his steak "more like a good steakhouse," I asked which one and he couldn't name it. People see that phrase "fork tender" and think it means you should be able to cut it with a butter knife before it even hits the pan. Bro, a properly cooked ribeye with that fat cap rendered right is already going to give you way more flavor than any flattened out pounded mess ever could.
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abby_fisher1d ago
Honestly, I feel you on this. A buddy of mine used to work at a butcher shop in San Antonio and he'd tell me the same thing. People would bring in prime cuts and beg him to pound them flat, it drove him crazy. You're totally right, ribeyes have that beautiful marbling that makes them tender on their own if you just cook them right. It's like people think tenderizing is a magic fix for everything, even when the steak is already perfect.
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