How to Cut Rib-Eye Steaks

Save money by cutting your own steaks.

The rib-eye steak is a tender boneless steak cut from the upper rib primal in an adult cow. Due to its high fat content, this marbled beef cut is especially tender and is best cooked using dry heat, such as on a grill. Rib-eye steaks are often expensive, so you can save a significant amount of money per pound by purchasing an entire rib-eye roast and cutting the steaks yourself.

Things You'll Need

• Sharp butcher's or chef's knife
• Cutting board
• Rib-eye roast

Instructions

1. Place your rib-eye roast on a cutting board with the fatty layer facing up. On one side of the roast is a thicker piece of tough meat covered in fat, which pulls away slightly from the rest of the roast. This piece is called the chain. Rotate the roast so the chain is closest to you.

2. Peel away this top layer of fat using your knife as a guide. Start from the side farthest from you and cut toward you carefully. This layer should pull away naturally and easily. Place the knife underneath the fat to help separate it from the meat, with light quick strokes. Do not use a lot of force to cut or scrape at the fat.

3. Cut away the chain and discard.

4. Realign the roast so that it is even with the edge of the cutting board and parallel with the counter or table. This will help ensure even cutting.

5. Decide how thick you want your steaks. If you plan to grill your steaks, 1 inch is a desirable thickness. If you plan to cook them in the oven, you should cut the steaks slightly thicker. What is most important is that all the steaks are a uniform size.

6. Cut the roast from left to right or right to left depending on what feels most comfortable to you. Do not cut from the center. Make deeps cuts with the knife pointed down, and pull the knife sharply and cleanly toward you. Do not saw the meat. Make sure that each steak is of uniform thickness.

7. Keep the cut steaks aligned upright on the board if possible. This will help you eye your meat and make sure you are cutting all the steaks the same size. If the cut steaks fall to the side, move them out of your way.

Tips & Warnings

• If the meat does not cut easily and cleanly, your knife is not sharp enough. Sharpen your knife and try again.

• If you own a meat grinder, the chain can be ground up and used as hamburger meat. It can also be used to make stock.

• Always handle a knife with caution, especially when pulling it toward you.

References

• "The Meat Buyer's Guide: Beef, Lamb, Veal, Pork and Poultry"; North American Meat Processors Association; 2006

Resources

• "The Meat Book"; Travers Moncure Evans, David Green; 1973