How to Transform Prime Rib into 15 Juicy Ribeyes (And the Secret to Storing for Later)

A ribeye steak is among the most favored choices. cuts of steak, and One that even prolonged cooking seldom spoils. You might typically order ribeye steaks at your preferred eatery or purchase them pre-sliced, yet opting for a cost-effective choice involves slicing your own ribeyes. This assumes having access to a full prime rib, possessing a sharp blade, owning a sufficiently sized freezer, and providing ample workspace. We consulted with chef Matthew Stowe ", "Top Chef Canada" champion and head chef of JOEY Restaurants -- which has recently launched its newest outlet, JOEY Valley Fair, in Santa Clara -- about the process of transforming prime rib into ribeye steaks.

Stowe suggests that when purchasing an entire prime rib, you can expect around 14 to 16 substantial-sized steaks. Ideally, each steak ought to range from 1-1. ½ For simpler slicing, opt for working with meat that has been thoroughly chilled but isn’t entirely frozen. “The meat becomes more manageable when it’s extremely cold since this makes the fat harder,” said Stowe, which allows for cleaner slices without too much movement. To achieve precise cuts, take your time, use a sharp and lengthy blade, and keep your elbows close to your torso; doing so will help ensure smoother vertical motions of your arm.

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Ways to Store and Prepare Ribeye Steaks

If you won’t consume all 15 or so ribeye steaks immediately, it’s advisable to freeze the raw meat for future use, notes Chef Stowe. Should you intend to utilize all the meat as individual steaks, slice them first prior to freezing. However, if your plans are uncertain—such as potentially roasting some parts—it might be wiser to leave part of the meat whole before placing it in the freezer. Regardless of which approach you choose, store any leftover prime ribs or ribeye steaks inside a Ziploc freezer bag, ensuring you remove as much extra air as feasible before putting them away in the freezer. A well-wrapped steak can remain good for as long as one year when stored in the freezer. What you should avoid doing is freezing the cooked steaks. According to Stowe, "Generally, they won't thaw properly. They tend to become very dry, and often the beef you purchase has already undergone freezing, so repeatedly freezing it isn’t advisable."

When preparing the ribeye steaks, Stowe suggests allowing them to reach room temperature before cooking. This ensures an evenly cooked steak, as he points out. You can pan-sear these steaks in a cast-iron skillet or opt for grilling instead. a chef-recommended technique for preparing an ideal ribeye steak at home , and make certain to utilize do everything possible to achieve the ideal sear on your ribeye steak .

Read the article from Tasting Table .