Wednesday, September 13, 2017

Beef Rib Eye, An Alternative

The beef rib eye, probably the most tender and flavorful cut of beef. These steaks are absolute heaven when grilled. There is one drawback and that is there cost. I know you can find them on sale from time to time and that's a good thing, only there sale price is a bit high for my liking. So I'm going to give you an alternative that you'll find to be just as tender and tasty as beef rib eye for about a $ 1.69 a pound. Behold the alternative.

The rib end of pork. I get them on sale for the price of 1.69 a pound. They are bone in 7 rib cut. I take them home bone them out, which is not hard to do and prepare them by slicing them into cuts that can be grilled. The slices can be thick or thin depending on what you like. The leaner cuts, they come from the ribs closer to the center can be used as pork chops, which I love to "shake and bake" and the chops with the cap on them seen above are what I grill. There is more fat on these cuts and that's OK, for you can trim it off. I grill them with the fat on and prefer to trim the fat off after cooking.


Perfection...there are never any leftovers when these come off the grill. Season them with what ever you like, a salad and an ear of corn..oh man.







18 comments:

  1. Hi Alan, Truthfully, there is no arguing with taste. But in my view, pork is the most flavorful meat. I recently made a dish substituting thinly sliced pork for veal in veal marsala. Thinking cost like you. Results were so delicious "It will make your brains fall out".

    ReplyDelete
    Replies
    1. John Dornik
      Thanks
      John your first statement is correct, I think pork is such a tasty meat. That pork marsala sounds delightful. Have a delicious day.

      Delete
  2. Pork is our second choice after chicken. We do the pork tenderloin (on sale of course) sliced into chops and then seal them in a FoodSaver bag. Anyone out there that doesn't have a FoodSaver should get one.

    ReplyDelete
    Replies
    1. Mark Kautz
      Thanks
      Mark pork tenderloins are so good. I split them and use a rub then grill them on skewers.
      Have a delicious day.

      Delete
  3. Alan
    Red meat is off limits for me but I still eat pork and of course chicken and turkey. Grilling any of these meats puts all in another class. I've got to give these cuts a try; looks delicious enough to forget the sides---thanks for sharing

    ReplyDelete
    Replies
    1. Bill Trussell
      Thanks
      Bill red meat for me is a burger, and that's only twice a year. But pork and turkey are favorites. I know this may sound odd but I like sliced turkey breast for breakfast.
      Have a delicious day.

      Delete
  4. Bev and I love grilled pork and often the price is very reasonable. We marinate the loins and I grill them until they are about 150 degrees internal temp. There is a slight pink to them, and they are moist as can be, and oh so tasty.

    ReplyDelete
    Replies
    1. Parachute Adams
      Thanks
      Sam your spot on as far as not cooking the hell out of pork. That pinkish tone is perfect.
      Have a delicious day.

      Delete
  5. Alan,
    One of my favourite roast dinners is a pork loin with loads of crispy crackling, sage & onion stuffing, apples sauce and Yorkshire Puddings! Way cheaper than a beef rib and (almost) as tasty (but way better value).
    Alistair

    ReplyDelete
    Replies
    1. Anonymous
      Thanks
      Alistair that dinner sounds great. Applesauce is such a natural with pork. Pork today is so much better for us, and prices are more inline with affordability.
      Have a delicious day.

      Delete
  6. G'Day Alan,

    We sometimes buy free range pork chops and roast them in a casserole dish with herb salted water and a dash of macadamia oil. Rashers of bacon on top complete the pork fest. Slow roasted for a couple of hours and they are absolutely tender and delicious. The same works well with really cheap cuts of beef like chuck or stewing beef. Might try it with a brisket next time go to our local farm butcher shop.
    Kind Regards,
    Steve.

    ReplyDelete
    Replies
    1. Steve Hynes
      Thanks
      Steve it sounds awesome. We take pork shoulder butts and slow roast them at low temps. They are highly seasoned and when done they're sliced-pulled apart and placed on crisp bread.
      Have a delicious day "down under"

      Delete
    2. Small stream trout fishing and good simple food--a winning combination, Alan. It keeps me coming back!
      Cheers,
      Steve.

      Delete
  7. Darn good looking chow there Alan. Have to agree, a bit of rub on a pork loin and the world looks pretty darn good! Not quite venison good, but real good for sure!

    ReplyDelete
    Replies
    1. Hibernation
      Thanks
      Will it's like a slice or two of crisp bacon, puts a better look on the day. Venison, hope to get some this year.
      Have a delicious day.

      Delete
  8. Hi fellas,
    Thank you so much for this wonderful article really!
    If someone want to read more about that Stream I think this is the right place for you!

    ReplyDelete
  9. Alan,
    I don't know this happens this way....the pork rib ends you described above (esp. the shake and bake method) are one of my favorite meals! The taste is out of this world! Grilling these beauties is becoming more commonplace at our house as we both love char-broiled cooking!
    Excellent post Alan! You are surely a man of many talents...and tastes!
    Dougsden

    ReplyDelete
    Replies
    1. Dougsden
      Thanks
      Doug there are times when I'll add crushed corn flakes to the shake and bake mix and it gives the finished product a crispier crust...pork rules.
      Have a delicious day.

      Delete