Rib Eye Quesadillas

[trekkor]

Why not?

Gourmet style...




Seasoned beef, onions, garlic and cheese.
Topped with tomatoes, green onions, sour cream, cilantro and chipotle salsa!


KT

[azasadny]

Looks great!

[Tobra]

dude, no wonder you are so fat

[berettafan]

always wondered why it's acceptable to use crap steak in other foods. bravo on dropping the bucks to do it right!

[vash]

Originally Posted by berettafan

always wondered why it's acceptable to use crap steak in other foods. bravo on dropping the bucks to do it right!

while i understand exactly what you mean, i may have to disagree (in this case). "crap" steak is great. but depends on the application. for example, the lowly flank steak, seared rare, sliced thin against the grain, would make better fajitas or quesadillas than say a filet. flank steak has more beef flavor than a filet or the ribeye. the fat in a ribeye makes it superior as a stand alone steak.

i love cows.

[berettafan]

vash will you be my steak guru?

[Joeaksa]

Originally Posted by berettafan

always wondered why it's acceptable to use crap steak in other foods. bravo on dropping the bucks to do it right!

What about those sissies who use something like Tofu? Sorry but God made meat for us to eat!

[berettafan]

Trekkor terhats you could do a comparison for us and report back!

[berettafan]

not to re-direct the thread here but last night i had ribeye and, as an appetizer i had a leg and wing from beer can chicken i had made Monday. my wife had the idea of putting the chicken on the grill for a bit to heat it up and it was really good!

had opened some no-name brand of Jumilla to drink with the steak and as it turns out it was really good with the chicken.

[trekkor]

Well, it was very tasty.

I cut the steak into thin strips before cooking. ( more surface area means more flavor )

I avoid the cheap cuts of beef. I just don't enjoy them.


I forgot the avocado on the quesadilla.


KT

[Tobra]

Brisket is about the cheapest beef you can buy.

You can still cook it so it is fantastic, or I can anyway. It just takes a day or two.

[kach22i]

I used left over barbecued NY Strip seared and seasoned on my cast iron in my last batch of corn tacos. It was just awesome.

[trekkor]

I know many people that just LOVE tri-tip.

If I'm going to have beef, it's going to be ribeye or NY.


KT

[sketchers356]

Originally Posted by vash

while i understand exactly what you mean, i may have to disagree (in this case). "crap" steak is great. but depends on the application. for example, the lowly flank steak, seared rare, sliced thin against the grain, would make better fajitas or quesadillas than say a filet. flank steak has more beef flavor than a filet or the ribeye. the fat in a ribeye makes it superior as a stand alone steak.

i love cows.

You best not be calling flank steak lowly.

[126coupe]

You guys need advise from a classicaly trained chef from the CCA Grad 1985 3rd out 175
Firstly cheap cuts of beef have fat and lots of flavor. Sure a rib eye has fat and flavor but $$. Beef Stew/Chili Colorado/Pot Roast if cooked properly are fantastic.
I bought 4 pounds of pork shoulder ($11.00) and made Chili Verde. Dinner for 4 night for 2. Trim all the fat, cut in 1 inch cubes, flour, sear, put in a pot, w pureed tomatillas, cilantro, Jalapenos, garlic, Pasillas, onions, salt and pepper, you can roast and peel the peppers. add some water and cook very low for 3-4 hours, serve w tortillas and salsa/sour cream yummy I did have to make roux to thicken the sauce a bit.

Chili Colorado, Beef Stew, Pot roast, Osso Bucco same technique, different ingredients.

If you are feeding a family or friends, very economical and lots of flavor, not to mention it microwaves great, freezes great, better the next day.

[cstreit]

Originally Posted by Joeaksa

What about those sissies who use something like Tofu? Sorry but God made meat for us to eat!

IF we weren't meant to eat meat, why does it taste soooo good?

[trekkor]

Sure a rib eye has fat and flavor but $$.

So what are you saying?
Ribeye is not the tastiest cut available or it's just expensive?


KT

[vash]

ribeye for me is about the texture, and fat content. better beefier flavor is the NY cut.

i love the flank steak, and tri tip. i understand back in the day, they were inexpensive. now they are just regular.

[126coupe]

Originally Posted by trekkor

So what are you saying?
Ribeye is not the tastiest cut available or it's just expensive?


KT

I buy my prime from Allan Bros. They deliver it to my front door. Its expensive, but I would rather heat the oven/iron skillet to max 600 and cook at home w some great Napa Cab. My wife and I can split one of these and have leftovers (30-34OZ) $175.00 for 2 ouch but worth it. Only twice a month.

This is a long Bone Rib Eye, Dry Aged

[126coupe]

Notice the thin piece of fat between the chain and the loin. I hate when the fat in there is too thick. The loin part becomes too small and you really dont need that fat with all the marbling.