Enhance your culinary skills: how to cut ribeye steak with bone the right way

Mastering the art of cutting a ribeye steak with bone not only enhances your culinary skills but also ensures optimal flavor and tenderness from this prized cut of meat. Follow our comprehensive guide to learn the proper techniques for effortlessly slicing through the bone and achieving perfectly trimmed steaks.

Tools You’ll Need

• Sharp chef’s knife
• Cutting board
• Optional: Butcher’s twine

Step-by-Step Instructions

1. Remove the Ribeye from the Bone

• Place the steak bone-side up on the cutting board.
• Using your knife, score along the bone, following its natural curve.
• Insert the tip of your knife into the score and carefully cut around the bone, separating the meat.

2. Separate the Cap from the Eye

• Turn the steak over and locate the seam separating the cap (the fatty side) from the eye (the leaner side).
• Slide your knife into the seam and carefully cut through, separating the two sections.

3. Trim the Fat (Optional)

• If desired, you can trim excess fat from the cap.
• Use your knife to remove any large pieces or connective tissue.

4. Cut the Cap into Steaks

• Hold the cap flat on the cutting board and slice it against the grain into 1-inch thick steaks.

5. Cut the Eye into Steaks

• Place the eye flat on the cutting board and cut it perpendicular to the bone into 1-inch thick steaks.

6. Remove the Bone (Optional)

• If desired, you can remove the bone completely.
• Hold the steak bone-side up and use a sharp knife to cut through the remaining meat and connective tissue.

7. Tie the Bone Back On (Optional)

• If you prefer to have the bone attached to the steak, use butcher’s twine to tie it securely around the center.

Tips for Success

• Use a sharp knife to ensure clean cuts.
• Cut against the grain for maximum tenderness.
• Trim excess fat to enhance flavor and reduce shrinkage.
• If removing the bone, be careful not to cut into the meat.
• For a more uniform thickness, use a meat mallet to gently pound the steaks before cutting.

Final Touches

• Season the steaks with salt and pepper to taste.
• Allow the steaks to rest at room temperature for 30 minutes before cooking.
• Grill, pan-sear, or roast the steaks to your desired doneness.

The Art of Presentation

• Arrange the sliced steaks on a serving platter with any desired garnishes.
• Serve immediately with your favorite sides.

What You Need to Learn

Q: Can I use a serrated knife to cut a ribeye steak with bone?
A: No, a serrated knife is not recommended as it can tear the meat and make it difficult to achieve clean cuts.

Q: How thick should I cut the steaks?
A: The ideal thickness for ribeye steaks is 1 inch. This allows for even cooking and optimal flavor distribution.

Q: Can I freeze the cut steaks for later use?
A: Yes, you can freeze the cut steaks for up to 6 months. Wrap them individually in plastic wrap and place them in a freezer-safe container.