To slow cook two ribeye steaks?

[summerrevival]

I ordered two rump steaks from Sainsbury’s this weekend. My plan was to slow cook them. Nothing fancy, just the cheap £3 steaks. I get four meals out of it, I slow cook it with stock and tomatoes and it’s gorgeous.

For some reason Sainsbury’s have substituted them for two of their premium ribeye steaks. I don’t eat steak in the traditional way - a slab of fried beef doesn’t appeal to me at all, but I love it slow cooked.

AIBU to still fry them up and slow cook them? It feels like a bit of a waste of such a premium cut of meat, but I think it would be more wasteful to not use it!

I don't understand the issue. It's your meat. It belongs to you. You can do whatever you want with it: cook it, eat it raw, bin it, give it to stray cats - it's yours. As for 'noooooo, it's a steak! Can't be slow cooked' - says who? Course it can. The only thing that matters is that OP likes it that way. Go ahead and slow cook it.

Will that reheat well though? It needs to be able to do four meals for the week minimum

But this particular type of steak really can’t be slow cooker without it being horrible and barely edible. It just doesn’t work. It’ll be like an oily piece of old jerky.

Why do you need to reheat it? Just cut it up and cook it fresh everyday.

Why reheat? Can’t you just plan two separate meals and cook them on different nights? With veg prep it’ll probably take 10-15 min all in. If you’re having it in a packed lunch or something then do a noodle salad or a sandwich that can be eaten cold.

@CatsMagic Why are you buying rump steak to braise anyway? Why not buy braising steak which is obviously meant for slow cooking. It's cheaper, does exactly what it's supposed to do, and is delicious.

Because it’s bloody delicious, 2 steaks from Sainsbury’s will do me four meals, it works out about £2.50 a meal when all the extras are added in

For lunch at work. I do meal prep, I don’t have time to cook each night.

Slow cooking as in braising will indeed destroy your steak BUT sous vide or low temperature cooking does work and is in fact what many professionals do. Something like 45 minutes in a 70 degree oven, then sear afterwards (in a pan or with a blow torch) for the roast aromas.

https://modernistcuisine.com/recipes/low-temp-oven-steak/

Slow cooked ribeye is a bit extravagant but it's delicious. Seeing as you have the steaks already, go for it. If you enjoy the result, buy chuckeye steak next time - just as good and much cheaper.

Yes once cooked you could reheat it in an air fryer, or it would also be quite nice left cold , a noodle or rice salad could work nicely.

I wouldn’t reheat in a microwave.

Am possibly heading to get some rib eye for tea
now !

Slice it finely. Cut it small.

But why do you do that? It would make most people gag. Why don’t you cut it up? Cut it and take a bite. It’s basic manners, I’ve never met anyone who eats a steak in tne way you describe , chewing on it as one big slab

Interested in your regular rump recipe!

Cook it properly for the size and cut of meat (look it up). Then slice it thinly, and toss in a salad of rocket, watercress and thinly sliced red onion. Food of the gods 🥰

Are you being obtuse? Obviously I cut it up. I don’t like steak.

I usually sear it in really good quality olive oil, until it’s really brown on the outside. Take it out and in the pan I fry onions, deglaze with red wine or stock, then add tomato puree, tinned tomatoes, sometimes a carrot or two, salt and pepper and another stock cube. Slow cook for a day, and thicken the sauce before serving. I have it with mash and other veg usually.

No I’m genuinly not, you clearly do like steak, that’s why you buy it, you even said it was delicious, you just like it chopped up and soft. No one who eats steak chews on a slab of meat, the image it’s disgusting, a rib eye steak fried and rested is just as soft, if not softer than a slow cooked rump steak.

look why are you asking, just chop it up and shove it in your slow cooker.

I’ve never slow cooked rib eye, but I do regularly sous vide it and then a quick pan fry to get some colour, and it’s delicious like that. Can’t imagine cooking it slowly in a slow cooker would be hugely different to doing in a sous vide?

To be honest I don't know why you don't just go to the shop tomorrow and change it for the one you actually wanted.

Rib-eye has a lot of fat so actually it will most likely work far more successfully than rump, that I would never suggest slow cooking.

We’ve done it 55 degrees C for 3-4 hours then depending on how thick the steak is, about 4 mins on a very hot BBQ.
I personally would not cook it as OP is suggesting, it would be ruined. Buy the right cut for what you want to cook it for.

Agree
i can’t actually envisage much success with rump either
it’s brisket or shin for slow cooking
in the same way you need something like shank for slow cooked lamb, not a noisette

Well, I've honestly never heard of anyone slow cooking prime cuts of steak. Prime cuts are quite unsuitable for slow cooking and I'm surprised nobody else on this thread seems that fazed by the idea. Braising steak (or stewing steak, shin or brisket) are absolutely delicious and yield much nicer "gravy" than prime cuts. Is braising rump steak some kind of modern thing as nobody else on this thread seems fazed by it.

I think everyone is fazed by the idea 😂