Had some nice ribeys. Let them sit out all day, to acquire room temperature.
But they still had some water in them. I know with meats like chicken, beef if there is water
In them,they boil and makes the meat tough. Maybe there is a rack you should use.

Any suggestions

I don't think I ever had this issue with beef. Sorry.:confused:

Are you sure it just wasn't the blood pooling? How were you planning on cooking the rib eyes? I always prefer grilling my steaks to anything else.

It all depends on how you boil your meats as well, anything done at a high heat for an extended period is going to be tough. It's always best to add the meat last to any sort of boiled dishes. My mother actually will fry, grill or roast the meat, let it cool slice or cube and add 20 minutes before serving.

Ohh I think I may have read your question wrong, did you mean that if the water on the meats boils, it makes the meat tough?

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Originally Posted by Aurora_Bell

Ohh I think I may have read your question wrong, did you mean that if the water on the meats boils, it makes the meat tough?

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I think I didn't understand the question. I have never had watery meat:confused:

EDIT: And if that is a picture of you in your avitar, I'm single!;)

I think maybe he means, chicken mostly, that sometimes is watery, you know the ones that maybe aren't the best quality chicken breasts? But I have seen blood pool on the top of steaks and roasts and such. I don't know...

And LOL JD!! :D

Always defrost meats, any kind, in the fridge. Not room temp.

Wow... the longer you boil meat, the TENDER it gets because it breaks down the elastin/collagen. Hence, adding meat to a boil should be done first and not last. Why make a two step two pan dish when you can use just one?? Add you're acquired amount of water, stock, then add your meat, bring to a medium boil (high simmer), test the meat after about 30-45 minutes for tenderness. Then you add your vegetables, spices, whatever... Same with braising... the longer you braise, the more tender your meat will be. Just be careful about your salt use... salt tends to pullout moisture from meats... usually wait until the end to adjust seasoning!

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Originally Posted by chefpierce

Wow... the longer you boil meat, the TENDER it gets because it breaks down the elastin/collagen. Hence, adding meat to a boil should be done first and not last. Why make a two step two pan dish when you can use just one??? Add you're aquired amount of water, stock, then add your meat, bring to a medium boil (high simmer), test the meat after about 30-45 minutes for tenderness. then you add your vegetables, spices, whatever... Same with braising... the longer you braise, the more tender your meat will be. Just be careful about your salt use... salt tends to pullout moisture from meats... usually wait until the end to adjust seasoning!

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Not true at all... Ever made a boiled dinner? The longer the salt pork or corned beef boils, the tougher it gets...

Jeez... not talking about pork or corned beef... and yeah, the longer I cook the corned beef, the tender it gets... you don't let yours go long enough. If I can keep a restaurant in business, I think I'm doing something right Aurora

If I boil my corned beef too long, it just falls too much apart, but it doesn't get tough:)

Well pardon me Chef!I didn't realize I was talking to a professional! I forgot to realize you weren't talking about pork or corned beef :p

Anywhoo, I humbly extend an apology for not knowing what you weren't talking about.