How To Cut A Whole Boneless Ribeye Into Steaks

How To Cut A Whole Boneless Ribeye Into Steaks

If you’re a steak lover, there’s nothing quite as satisfying as enjoying a flavorful, juicy ribeye steak. But did you know that you can save money by purchasing a whole boneless ribeye and cutting it into individual steaks yourself? Not only is it cost-effective, but it also allows you to customize the thickness of each steak to your liking.

Follow these step-by-step instructions to become an expert at cutting a whole boneless ribeye into steaks:

1. Choose your equipment

Before you start, gather the necessary tools. You’ll need a sharp chef’s knife, a cutting board, and a pair of kitchen shears. Having the right equipment will make the process easier and ensure clean, precise cuts.

2. Prep the meat

Place the whole boneless ribeye on your cutting board. Remove any excess fat or silver skin that may be present on the surface of the meat. This will help your knife glide through smoothly and prevent any unwanted chewiness in the steaks.

3. Determine steak thickness

Decide how thick you want your steaks to be. Keep in mind that thicker steaks will require a longer cooking time, while thinner ones will cook more quickly. A thickness of around 1-1.5 inches is commonly preferred for ribeye steaks.

4. Mark your cuts

Using a ruler or the back of your knife, mark the desired thickness on one end of the ribeye. Make sure to use consistent measurements for all the steaks. This step will help you achieve uniformity in your cuts.

5. Start cutting

Hold the ribeye firmly with one hand and use the other to guide the knife. Begin cutting through the meat, following your marked lines. Applying gentle, even pressure will ensure clean cuts without crushing or tearing the meat.

6. Trim excess fat

As you cut each steak, take a moment to trim any excess fat that may still be attached. Removing excess fat will not only improve the appearance of the steak but also prevent flare-ups on the grill or stovetop.

7. Repeat until finished

Continue marking and cutting until you have sliced the entire ribeye into steaks. Take your time and maintain focus to ensure each cut is accurate and consistent with the others.

8. Store or cook immediately

If you’re not planning to cook all the steaks right away, individually wrap them in plastic wrap or store them in airtight containers in the refrigerator. They can be kept for up to three days before losing freshness. Remember to let the steaks come to room temperature before cooking for even doneness.

Now that you know how to cut a whole boneless ribeye into steaks, you have the freedom to enjoy restaurant-quality ribeye steaks in the comfort of your own home. Whether you prefer to grill, broil, or pan-sear your steaks, the flavor and tenderness will be sure to impress. So go ahead and give it a try – your taste buds will thank you!