How to Cut a Ribeye Steak: Detailed Instructions for Home Butchers

Ribeye steak is a delectable cut derived from the prime rib, offering unmatched flavor and texture. By learning how to cut your own ribeye steaks, you can enjoy customized portions tailored to your culinary preferences and save money in the process. Here’s an in-depth guide on how to cut ribeye steaks from both boneless and bone-in rib roasts, along with essential tips and techniques.

Ribeye and Prime Rib

Ribeye steaks are sourced from the larger prime rib, specifically from ribs 6 to 12 of the animal. The prime rib is divided into two main sections:

• Chuck End (Ribs 6-9): Larger, more tender, and higher in fat.
• Loin End (Ribs 10-12): Leaner and slightly tougher.

Why Cut Your Own Ribeye Steaks?

Buying an entire prime rib allows for:

• Cost Savings: Whole rib roasts are generally less expensive per pound than pre-cut steaks.
• Customization: Tailor your steaks to desired thickness and size, and create various cuts to suit different recipes and occasions.

Types of Ribeye Cuts

1. Bone-in Ribeye (Rib Steak): Classic cut with excellent marbling, typically 1½ inches thick.
2. Cowboy Cut Steak: Extra-thick bone-in ribeye, 2½ to 3 inches wide.
3. Back Ribs: Can be smoked or grilled, resulting from removing the bones from a rib roast.
4. Boneless Ribeye: Large, meaty cut usually between 1 and 2 inches thick.
5. Thin-cut Ribeye: Less than 1 inch thick, ideal for those who prefer no pink in their steak.
6. Ribeye Cap (Spinalis): Extremely tender cut from the ribeye cap.
7. Rib Filet: Full ribeye with the cap removed.
8. Philly Cheesesteak Cut: Thinly sliced ribeye, perfect for sandwiches.

Essential Equipment for Cutting Ribeye Steaks

• Large Cutting Board: As large as the rib roast itself to prevent slipping.
• Chef’s Knife: Long enough to cut through the entire piece in one motion.
• Paring/Boning Knife: For separating fat and sinew, and precise trimming.

Cutting Ribeye Steaks from a Boneless Rib Roast

1. Preparation: Pat the roast dry with paper towels.
2. Trim Fat: Remove the thick fat cap using hands, fingers, and a paring knife.
3. Uniform Width: Trim any narrow end or tail for even width.
4. Mark Cuts: Use a long knife to mark where you plan to cut.
5. Slice Steaks: Cut through the meat in one firm stroke without sawing.
6. Trim Ends: Remove excess fat diagonally along the ends of the steaks.

Cutting Ribeye Steaks from a Bone-in Rib Roast

1. Preparation: Pat the roast dry with paper towels.
2. Trim Fat: Remove the thick fat cap using hands, fingers, and a paring knife.
3. Cut Between Bones: Find the gap between bones and slice through in one firm stroke.
4. French Bones: Remove all fat and sinew from the bones for cowboy cut steaks.

Slicing Ribeye for Sandwiches

1. Chill Steak: Wrap the steak in plastic wrap and freeze for 20 minutes.
2. Thin Slices: Unwrap and slice as thinly as possible against the grain.

Post-Cooking Slicing

1. Rest Steak: Allow cooked ribeye to rest for 10 minutes.
2. Bone Removal: For bone-in steaks, use a paring knife to remove the bone.
3. Slice Against Grain: Slice the meat into bite-size pieces against the grain.

Smoking Ribeye Steaks

1. Preheat Grill: Preheat Traeger grill to 225 degrees.
2. Smoke Steak: Smoke until internal temperature reaches 120 degrees (about 45 minutes).
3. Rest and Heat: Let the steak rest while heating the grill to 500 degrees.
4. Sear Steak: Sear for 6-8 minutes until the internal temperature reaches 135 degrees for medium-rare.

Conclusion

Cutting your own ribeye steaks allows for greater flexibility, customization, and cost savings. Whether preparing a thick cowboy cut for a hearty meal or thin slices for a Philly cheesesteak, mastering these techniques will elevate your culinary skills and enhance your dining experience.