The ribeye is a “trophy” steak cut that’s prized for its ample intramuscular fat and two muscle groups—the longissimus dorsi (the “eye” of the ribeye) and the spinalis dorsi (the “ribeye cap”). ChefSteps’s Grant Crilly demonstrates how to break down a whole, boneless rib roast into steaks, and offers pointers on how to pick the best ribeyes (and rib roasts) out of a butcher case. #kitchentechnique #steakbutchery #steakcuts
And once you’ve got your hands on a tasty ribeye steak, try making Grant’s Grilled and Butter-Rested Ribeye Steak: https://www.youtube.com/watch?v=3OlcILSqQLY&t=5s
To learn more about different steak cuts, visit ChefSteps.com/cuts.
Equipment:
Buy a butcher's knife: https://www.amazon.com/Victorinox-Cutlery-10-Inch-Granton-Butcher/dp/B0019WUMIS?tag=chefsteps02-20
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/