Thinly sliced meats are big in many food cultures around the world, and rightly so, they’re fast, easy, wonderfully flexible and a great way to get extra servings from a pound (or .45359237 Kilos) of high-grade American Beef! Read on for recipes and photos using thin sliced Beef Rib Eye and other classic cuts of beef from this cooking class hosted for guests of the USMEF.
Flash Seared Rib Eye Steaks with various seasoned sea salts and sauces, like a dry shabu shabu.
The United States Meat Export Federation
(USMEF) has an office here in Denver, and Tony’s has been honored to give their international guests and representatives tours of our market to show off the countries finest beef and meats for over 20 years. Tony Rosacci’s Fine Catering also host their guests private cooking classes on how to use American beef – many of them on local cattle ranches, cooking schools and in my home kitchen. This season we worked with a group of chef’s from Moscow, as well as a Russian travel channel, a group of very popular Korean bloggers and a Japanese media group. Photos and recipes here are from the Japanese group in summer of 2010.
Thin Sliced Beef Rib Eye Feature
The following two recipes feature thinly sliced Rib Eye Steaks, now (as of April 2014) available in our markets, look for them in our freezer case along with two other cuts of beef, three cuts of pork as well as juicy chicken thigh.
Rib Eye and Asparagus Pinwheels
Similar to both Yakitori and Italian Involtini, the short pinwheels are skewered with onions and grilled.
Flash Seared Thin Rib Eye Steak
Quickly pan seared meats with a variety of sea salts or seasoned salts and accoutrements (the spicy Primo Berry Jam was incredibly popular!)
Thin Rib Eye Steaks are seasoned with garlic, olive oil and Tony’s Tuscan Grill Rib, then rolled, cut and skewered!
Other Thinly Sliced Meats Recipes
Mashed potatoes kicked up with a hint of wasabi – great with grilled meats, hearty stews as well as fish, pork and poultry.
Pounding herbs with garlic, salt and pepper.
Rub the herb paste onto the ½ inch thick NY Strip Steaks.
Grill quickly over high heat to brown well but not overcook.
Grilled NY Strip with Tony’s Hollandaise Sauce.
Grilled NY Strip with Tony’s Bordelaise Sauce.
Mom’s All American Beef Stew with Wasabi Mashed Potatoes.
Sous Vide Chuck Roast, cooked in vacuum and in a water bath at 134 degrees for 28 hours; more tender than filet mignon!
About the author:
Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or join Tony’s Culinary Club.
Blog updated and reposted in March 2014
I learned about your blog from Kana-san's. I'm Japanese woman living 50min SE of Denver and working in Boulder. I've been too busy to visit your shop so far, but it is at the top of my wishlist!
Great write up! My mouth was watering, so I think I'll cook up some NY Strips on my Big Green Egg tonight! — Drew, http://www.GrubologyBlog.com
That's some great looking food Chef Mick. I want your kitchen.