How to Cut a Whole Boneless Ribeye Into Steak

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Cutting a whole boneless ribeye into steak can be done by starting with a nice, big rib roast . Cut a whole boneless ribeye into steak with help from an executive chef in this free video clip.

Part of the Video Series: Beef & Roasts
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Video Transcript

Hi there. I'm Alan Turner, executive chef for Agri Beef, producers of Double R Ranch, Northwest Beef. Today, I'm going to show you how to turn the nice big rib roast that you bought at the grocery store into a ribeye steak. We're going to do two steaks. We're going to do the bone-in cowboy cut and we're going to do the boneless ribeye steak. So this is very very simple. What we've got is a nice bone-in. This is the rib rack here and so we've got a nice bone-in ribeye. This is USDA choice, see the beautiful marbling on there and so the first thing we're going to do is we're going to come to this side and you can see this bone right here and you see the bone right here, that's important because we're going to lay our knife right to the outside of that bone there and right to the inside of the bone right here. The chine and the feather bones are all removed here so we don't have to worry about that. We do not need a saw. Now, this steak cut in this fashion is very very large. This steak weighs at least 24 ounces. A great way to do this steak is to grill this and serve it for two. So I would grill it and then I would literally carve it at the end when I'm done with it just like that and then I would get a beautiful plate out of that. So that's the cowboy cut. Now we're going to do a boneless ribeye and to do that we're going to just nick that bone off just like that. Do not throw these away. These are beautiful beef ribs and can be utilized as beef ribs in your barbecue application. So now we're going to take this and we're going to have two beautiful ribeye steaks by just taking this right down the middle just like that. A little bit about the ribeye, careful of the tail. If you are going to grill these, that will flare up and cause some heat and some fire and we don't want that. The ribeye has two basic muscles, this is the longissimus dorsi, the eye of the ribeye in the middle and this is the candy. This is the part that my father used to say you eat this part and throw the rest of the cow away. I'm a chef, I never found an expedient way to do that. But, I will tell you right now that this cap muscle is probably the most tender delicious muscle in the entire animal. So there you go, that's two beautiful ribeye steaks and one gigantic bone-in ribeye steak. I'm Alan Turner, Double R Rach, Agri Beef Co., Northwest Beef. Thanks for watching.


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