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A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
Ribeye Steak 8/30

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Ribeye Steak

Ribeye steaks are cut from the center of the prime rib roast (before cooking). They are still extremely tender and have nice marbling that gives them extra flavor. Because they're smaller cuts, you can either grill or fry them in a pan over high heat. While you'll mostly find this steak in its boneless form, more and more restaurants are offering a "tomahawk" version, which is bone-in and has about five or six inches of extra bone sticking out. Both are delicious! If you're looking for a good beef to make Philly cheesesteaks, ribeye is an excellent option (sliced very thin, of course!). For those who want a leaner cut, get a ribeye filet (cut from the ribeye steak into a round shape with no extraneous fat). 


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Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!