The article outlines how to cut ribeye steaks from a prime rib, featuring insights from chef Matthew Stowe. A whole prime rib can yield 14 to 16 steaks, each ideally cut between 1-1.5 inches thick. For optimal slicing, the meat should be chilled for easier cutting due to firmer fat. Proper techniques involve using a sharp knife and maintaining good posture. The article also advises on how to store the remaining steaks or prime rib, highlighting using airtight bags to preserve quality in the freezer.
"If you're buying a whole prime rib, you're probably going to get 14 to 16 nice sized steaks."
"It's easiest to cut the meat when it's super chilled because that way, the fat is firmer, and you'll be able to get a nice clean slice."
"For the cleanest cuts, he recommends taking your time, using a long and sharp knife, and keeping your elbows tucked right into the sides of your body."
"Place the rest of the prime rib or ribeye steaks in a Ziploc freezer bag and squeeze out as much of the excess air as possible before storing them in the freezer."
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