Have you ever wondered how to break-down one of those large, full Ribeye’s from the store to use in a variety of cooking methods? Whether you want a juicy, grilled Ribeye Steak or broiled beef skewers, I’ve partnered with the experts of Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff to show you exactly how to breakdown a Ribeye.
Benefits of Using Large Beef Pieces Like Ribeye
There are many advantages to buying larger cuts of beef. For starters, they’re always more affordable than buying individual cuts of meat. Additionally, when you begin with a large roast, the options for usage are practically limitless. Read: more versatility.
In fact, I always joke that having a large beef roast in the freezer is like having money in the bank for a rainy day.
Bridget, one of the in-house beef experts at Beef. It’s What’s For Dinner., walked us through the various cuts of beef available for purchase. If you’re not familiar (I certainly wasn’t!), the Ribeye is located under the ribs and is naturally tender. You’re probably familiar with the most popular cut from the Ribeye, the flavor-packed, juicy Ribeye Steak.
To start, Bridget showed us how to carefully split the large, full Ribeye into individual Ribeye steaks. By slicing the steaks yourself at home, you’re already stretching your food budget as the price per pound of roast will always be lower than the price per pound of steak.
If you end up having more steaks than you need, you can always vacuum seal and freeze for a later time. If you don’t have that option, a large freezer bag with the air pushed out works too. They will stay good in the freezer for up to three months. Pro Tip: I like to stash all of my wrapped steaks in a larger plastic bag for extra protection from the cold air.
To break down the full Ribeye even further, you can remove the Ribeye Cap outside of the Ribeye before cutting any steaks. One of the most flavorful sections of the Ribeye, this rare cut is also known as Deckle Steak or Spinalis dorsi. When looking at a traditional Ribeye Steak, you’ll notice the cap muscle surrounding the center of the cut. When you carefully remove this from the outside of the full Ribeye, you’ll be left with a beautiful whole Ribeye Cap shown above.
From here, you now have a tender and flavorful cut of meat that is ideal for making beef skewers.
In fact, that’s exactly what the Chef Adam Hegsted (Owner of the Eat Good Group and Beef Expert Bureau member) did by skewering small cuts of the Ribeye Cap. Marbled with plenty of fat, this cut is so delicious you only need a little salt and pepper to turn it into tender, juicy beef skewers.
To grill, sear on high heat about 2-3 minutes per side for medium rare. Let rest 5 minutes before serving.
Frequently asked questions:
It is also known as the following names: Beef Rib, Ribeye, Lip-On, Ribeye Roast, Boneless (this one will be smaller than a full Ribeye).
It’s best to grill/smoke, bake or roast the whole Ribeye. Here is a great guide on Oven Roasting Basics.
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Disclosure: This recipe is written in partnership with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. All thoughts are my own.