Rib eye Steaks, Breaking down a whole rib eye roast
You too can have steak once a week
for less than the price of take out
Before holidays, most of the large grocery stores put it on sale for 3.97 per pound. Stock up when they are on sale, and put in the freezer in Ziploc baggies with as little air in bag as possible. It'll cost about 6.00-9.00 to feed your family steaks that night. You can't even buy McDonald's for that price, and you're eating rib eye steaks-my favorite steak. It's tender and marbled, a little more flavor than a fillet Mignon. (PS, the hairy knuckles are my husbands, he used to be a butcher in his 20's). Also, you can ask your butcher to do this for you, just if you want to control the size, create a roast out of part of it, etc., best to do yourself at home.
You will need a sharp chef's knife, a boning knife and a steel to sharpen your knives before you begin.
Wash the roast. This is the whole rib eye roast as it comes. These are usually between 11-15 pounds of meat. We often pay only 3.97 pound, buy on sale before holidays.
Place on it's end, ribs up.
Turn the roast towards you, perpendicularly. follow or cut along line of ribs bones following the ribs down, let knife ride along the rib.
Continue cutting following the rib line, you are removing a small rack of ribs. These are delicious too, save for another night's meal. These ribs be a little oily, so I serve with healthier side dishes, and vegetables.
Rack of ribs separated from roast.
Cut rack of ribs into individual ribs.
As you separate the ribs into individual ribs , and you cut between the ribs, jog or turn knife to left or right, to get around curve of the end of the bones as necessary.
Next, take the remaining rib eye roast. Cut away the silver skin with a boning knife.
Cleaned Roast, ready to cut steaks.
Cut the roast into steaks at preferred thickness. We like approximately 1 1/2 inches thick. We also usually cut a few thinner for variety and surprise guests. We often cut a prime rib roast out of a portion of the roast.
prime rib roast on right
Use kitchen string to tie up. This isn't necessary, but will give you more even cooking.
Don't worry if you aren't tying exactly this way, my husband used to be a butcher years ago, and does it a fancy way. Really all you are trying to accomplish is a roast with a couple of ties around it, and make a roast that is even side to side, and up and down to cook evenly.
His is very pretty though, I have to admit.
Steaks and roast once cut.
Yummy, Friday night steaks for months.
Use your chef's knife to trim the excess fat. Again not necessary. If you like the fat, leave it on.
One of the 1 1/2 inch steaks.
The pretty fruits of your labor.
You too can have steak once a week
for less than the price of take out
Before holidays, most of the large grocery stores put it on sale for 3.97 per pound. Stock up when they are on sale, and put in the freezer in Ziploc baggies with as little air in bag as possible. It'll cost about 6.00-9.00 to feed your family steaks that night. You can't even buy McDonald's for that price, and you're eating rib eye steaks-my favorite steak. It's tender and marbled, a little more flavor than a fillet Mignon. (PS, the hairy knuckles are my husbands, he used to be a butcher in his 20's). Also, you can ask your butcher to do this for you, just if you want to control the size, create a roast out of part of it, etc., best to do yourself at home.
You will need a sharp chef's knife, a boning knife and a steel to sharpen your knives before you begin.
Sharpen knife on a steel at 7-10 degree angle, alternating sides of steel, stroke full length of blade and full length of steel.
Wash the roast. This is the whole rib eye roast as it comes. These are usually between 11-15 pounds of meat. We often pay only 3.97 pound, buy on sale before holidays.
Place on it's end, ribs up.
Turn the roast towards you, perpendicularly. follow or cut along line of ribs bones following the ribs down, let knife ride along the rib.
Continue cutting following the rib line, you are removing a small rack of ribs. These are delicious too, save for another night's meal. These ribs be a little oily, so I serve with healthier side dishes, and vegetables.
Rack of ribs separated from roast.
Cut rack of ribs into individual ribs.
As you separate the ribs into individual ribs , and you cut between the ribs, jog or turn knife to left or right, to get around curve of the end of the bones as necessary.
Next, take the remaining rib eye roast. Cut away the silver skin with a boning knife. Cleaned Roast, ready to cut steaks. 
prime rib roast on right
Use kitchen string to tie up. This isn't necessary, but will give you more even cooking.
His is very pretty though, I have to admit.
Steaks and roast once cut.
Yummy, Friday night steaks for months.
Use your chef's knife to trim the excess fat. Again not necessary. If you like the fat, leave it on.
One of the 1 1/2 inch steaks.The pretty fruits of your labor.
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