Cutting Ribeye Roast into Ribeye Steaks
Did you know our Fresh Prime Rib Roasts are also super easy to cut down into delicious Steaks?? We have gathered the instructions to teach you how so tasty ribeye steaks can be added to your weekly dinner rotation.
- Buy a Fresh Prime Rib Roast from The Meat Market or Local Source Foods.
- Gather a large cutting board, a clean towel and a sharp curved Butcher Knife (Sharpness of knife is important).
- Cut the Prime Rib Roast into Multiple Steaks.
- Pat the Roast dry with paper towel.
- Place the Roast onto the cutting board with the fat side down for easy cutting.
- Face the thick part (the eye) of the roast away from you when cutting. The cutter would stand on the right side in this picture.
- Decide how thick you want your steaks, we recommend around 1 inch thick.
- To begin cutting the steaks, place the knife at the top of the eye (thick part) and lean over top of it. This way you can see if the cut is straight and even. Press the knife forward into the eye and try not to saw. Then drag the knife toward you across the thinner part of the meat. (Continue this until you get your desired number of steaks and start cooking.)
4. Season with your favorite Steak Seasoning – we use our UWP Gourmet Steak Seasoning.
5. Cook it on a very hot grill or a preheated cast iron skillet for at least 90 seconds per side depending on thickness.
6. Make sure to test the internal temperature to your desired outcome. Rare 125 Degrees, Medium Rare 130 degrees, Medium 140 degrees, Well 150 degrees.
7. Dig in and Enjoy!
(Credit to Keko on Instructables Cooking. And Mitchell Bros. Beef Blog.)