Ribeyes are steaks cut from a rib roast, usually from the upper portion of the rib rack, a section that is commonly called prime rib or loin end. This cut of beef is highly prized among diners because it features marbling or fat througout the protein that results in tender, juicy steak. The steaks are technically called rib steaks until the rib bones are removed to make a ribeye steak. The curved rib bones of a bone-in ribeye are easy to debone before preparing the steaks.
Things You'll Need
- Cutting board
- Boning knife
Lay the rib steak on the cutting board so the curved rib bone faces the side opposite of your dominant hand. For example, if you cut with your right hand, the bone should face left. You might be more comfortable cutting with the bone diagonally, so turn it slightly between facing down and facing to the side.
Feel the bone with your fingers to determine the thickness of the bone and where it meets the meat. Use your finger to pull the meat away from the bone slightly and notice a slight separation or contour, which is the perfect place to position your cut. Leave as much meat on the steak as possible. If desired, you can even use the tip of your knife to lightly trace and make an impression to mark the cut line.
Cut along the curved bone, using a sharp boning knife, which has a slightly curved blade and a pointed tip. The marbled meat is smooth like butter so you should be able to make a clean cut with very little effort.
Trim fat away from the edges of the steak, as desired. You might prefer to leave all the fat intact to boost the flavor, though that doesn't mean you need to eat the cooked fat.
Tips & Warnings
- Save the bone and use it to flavor stock for soups and stews.
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