I Took A Ribeye Steak And Made It Better

This steak is the best bite of beef on the entire cow. It is so expensive and rare that most grocery stores and butcher shops don't even offer it. The crazy thing is this is not some sort of like special grade that you can only get from Japan. This is good old choice grade beef. What if I told you you could cut this rare and expensive steak yourself and it only takes a couple of minutes? That's what we do on this channel. We show people how to cut meat at home. Let's go. All right. So, this is ribeye cutting 2.0. So, basically, we already went ahead and cut steaks and prime ribs roast. Now, I want to show you a couple other things you can do with a whole ribeye. What we're going to do in this lesson is take off the ribeye cap. And this is the spanalis muscle. And it is like the best bite on the whole cow. That beautiful piece of prime rib or on the ribeye that is the spanalis. That's the taste you have. That's like it's beautifully marbled. It's tender. It's awesome. Well, there's a way you can make that whole piece into a steak. So, I'm going to show you how to do that. So, basically, what's happening is we have our two ends. We have the the strip loin end and we have the chuck end. So, you're going to start on the chuck end. It looks more like a ribeye. This side's more lean. What we're going to do is there's this seam that goes down here. And we're going to pull back this fat cap right here so we can see a little bit more of our this muscle right here. And it curves around right here. And we're going to go ahead and get underneath that and take it out. It's very easy to do. You barely need a knife. You can do a lot with your fingers. And I'm going to show you how to do that right now. Like I said, this muscle kind of curves on the top all the way down. So, you're going to take your bony knife and just your fingers and find where this seam is. And it's really easy to find. You just got to kind of peel back the fat cap. And then it kind of naturally happens. If you use your fingers a lot, you don't have to worry about taking off too much meat. Um because there's this silver skin and and fat right here in the middle, that kind of interior fat in the ribeye. So, we're going to go ahead and just kind of run our fingers down that seam and it's going to separate naturally. If we run into a little spot where it's too tough, we just use our knife a little bit. It gets smaller as it gets to the leaner side of the the ribeye. So, you're going to have a thicker part on this side and a thinner part on this side. Once you get to the end, you can tell you're at the end because all that, if you look at the cross-section, you can't see any more of that spinalis muscle. We're then just going to take it and release it. So, here is our ribeye cap. And here is our whole ribeye. So, we'll come back to this in a minute, but let's focus on the spanalis right now. Now, one thing is there is some silver skin in the middle of the ribeye. If you ever had a ribeye and there's a little bit of gristle in the middle, this is what that is. So, basically what we're going to do is make this into a delicious steak. We're going to have to take out this silver skin on the top. So that when we we're going to end up rolling it and then cutting it into stakes. So to take out this thick silver skin, what you're going to do is take your bon knife. You're going to go underneath it as shallow as you can and cut out like that. And it's going to make a handle. And you're going to apply reverse pressure this way and come back with your knife the other way. And then we go ahead and we take off all that silver skin. Silver skin is a is a it's called elastin. It is a connective tissue that is very very tough. It's one of those things that it will never break down. Um it is a you know a very tough connective tissue that needs to be removed. We don't usually get to do this on a ribeye because it's inside the ribeye. So now that we've taken it all apart, we get to take out the chewy parts making the perfect Frankenstein-like steak. So, are you watching this video having a good time and you want to learn how to do more with the ribeye? Well, then I want to introduce you to the ribeye mastery playbook. I have put together a c an entire course on just the ribeye. So, I know you're thinking like, I can cut ribeye steaks. I can cut prime ribs. What else can I do? I'm going to show you five ways to cut a whole ribeye and it's going to save you money while you're doing it. That has been the whole basis of my entire channel, but I've never put all of my ribeye things in one place. So, this is the place, the ribeye mastery playbook. It's very quickly going to get you started on how to cut your own meat, how to uh cut a whole ribeye, how much money you're going to save, and how to use the extras, the byproducts, the trim to make beef tallow and ground beef. So, it's going to save you so much money and so much time in one spot. I actually run a cut test contest with my Primal Cuts Club members, and they save an average of $80 per ribeye. It is a crazy value. And all you have to do is go ahead and click on the QR code or hit the link in the description for more information about the Ribey Mastery Playbook. And you know what I'm going to do? I'm going to throw in I'm going to throw in a free month of the Primal Cuts Club. my private membersonly community when you go ahead and buy this ribeye mastery playbook. So, there's no risk at all. You're going to save a ton of money on how to cut your own ribe eyes and you're going to get a free month of the Primal Cuts Club. So, go ahead and check the link in the description or the QR code and check it out cuz I can't wait to have you cut your own ribe eyes. You're going to you're going to love this. You're going to get addicted. I promise. Let's go. So now all that's left to do is roll this whole thing up. And then we're going to have a rolled capstick, ribeye capstick. So you're just going to take it and roll the whole thing. Now that we have it rolled, we're going to start at the thick part right here and we're going to go ahead and tie it up. Now we're going to use a butcher's knot here. I've done this several times. So we're going to go underneath. Now, what we're going to end up doing is tying it off about every inch and a half or so, and then cutting in the middle of those to form our steaks. So, you kind of want that fillet kind of steak consistency, that fillet width, you know, inch and a half, inch and a quarter, however thick you want them, but you want it to have a little bit of heft to it. So, we're going to keep this side connected. And we got four in about four or five inches on this side. You probably can do a little less. We're gonna take the side that's still hooked in and we're gonna go two fingers and you're gonna go around two times. One, two. And then you're gonna pull the loose side through. And that's going to give you this tension so that it's that tension will stick that this tension will stick this knot right here. And then you go ahead and just do your regular overhand knot just like we're in Boy Scouts, right? And we want it to cinch up because you want it to be beautifully tight so that you can go ahead and sear this thing off and make a beautiful steak out of it. All right. Next, I'm going to show you that same thing. We're just going to do another clo. We're going to do a real close-up shot. All right. So, here's our twine connected over here. We're going to go ahead and slide this underneath leaving couple inches on this side. Going to take the side that's still connected. We're going to take two fingers and go one, two, and pull that loose end. And then we're going to cinch it down. That way it hold that tension holds that knot right there. So then we can go ahead and make our overhand knot right here. Just like that. You're going to take your knife and then just cut it off like that. If you don't want to do that, you can simply just take a, you know, a six, seven inch piece. I always like to do more than I need because I don't want to like waste it. But then we're going to just go ahead and tie it up. You may need to get someone to help you so that it holds that cinch that knot down, but like we can go ahead and just do that, too. Now, simply we just cut in between each twine tie off. So, we're just going to go in between and cut like this. And now we have a beautiful ribeye cap steak. Look how look how pretty that is. Well marbled. It's the best piece on the ribeye. And we just made a whole steak out of it. And our twine keeps it all together so that we can go ahead and cook it. In this recipe, we are going to go ahead and cook off one of our ribeye cap steaks. We're just going to do it very, very simply. And this is my favorite way to do it. Little salt, little pepper, little oil. hot cast iron skillet. You don't need anything else. This is a beautiful piece of meat and you just don't want to mess it up. So, let's go ahead and get it seasoned and get it in that cast iron skillet. Get that beautiful sear on it and then kick it in the oven until it's ready. All right. I like to use a little bit of neutral oil. This is avocado oil. It has a a high smoke point. So, whenever you're seasoning and all this stuff, I want to overdo it on the plate cuz then I'm going to roll the whole thing around. That way I don't have to keep going back and forth into my salt and my pepper and everything else so I don't make a total mess. So we're going to go ahead and a little bit of oil liberally coat the top with salt and then we're going to coat the plate with salt. Just a little splash around. Little bit of pepper. Little pepper around. This is my master plan to keep it clean. So then we're going to take our steak and then just dab it in all of the oil and leftover pepper and salt. Make sure you get the edges. Roll it all around. And that way I didn't have to go back into my salt and contaminate the whole thing. Once we are totally coated, we are then going to go ahead to our cast our hot cast iron skillet. All right. So the first thing we're going to do is now that we got a it's been on the heat for a little bit. Now we're going to take some water just a little bit. See, if the water evaporates instantly, that means we are ready to go. We're going to take our neutral avocado oil again. Put on the bottom there. Let it heat up for just a second. Swirl it around and get it. Sit it right there in the middle. Put down a little bit of pressure. Don't jam on it, but just make sure it gets it gets all the contact to the hot surface. And we're just going to let it beat. You're going to sear it for about 2 minutes per side. And then we're going to put it in the oven until it hits our desired temperature. I'm going to pull mine at 115 and then we're going to go ahead and let it rest and then we'll be ready to go and ready to slice into this puppy. Beautiful sear. All right, so we pulled our steak. Now let's cut into it. It's rested for about 5 minutes. You got Don't forget to take the um the twine off there. Now let's cut into it. Look at that. That is a beautiful looking steak right there. Remember that ribeye cap is the best part of the whole ribeye. And we just made it to its own steak. It's so so good. You have to try this. Try this. Go get your ribeye. Try this right away.

Get Your Ribeye Mastery Playbook Here: https://www.primalcutsclub.com/offers/NsCLY3uQ/checkout Learn Everything About Cutting and Cooking A Whole Ribeye While Save Money Doing It. ______________________________________________________________ In this video, I will show you how to cut a ribeye cap steak. The rib eye cap is the best bite of meat on the entire cow. I am going to show you how to make an enitre steak from that one muscle. Butcher shops don’t even carry this steak. The only way you can get one is to cut it yourself. __________________________________________________________ The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com 10” Breaking Knife: https://www.amazon.com/dp/B0D3FH55J2?maas=maas_adg_0EC489A0F19D37ABCE7C7DFBA75923A7_afap_abs&ref_=aa_maas&tag=maas 12” Slicing Knife: https://www.amazon.com/dp/B0DGRL8HFN?maas=maas_adg_ECBED434E85517D17FA418EC44F709CF_afap_abs&ref_=aa_maas&tag=maas __________________________________________________________ The 6” boning knife I used in this video is currently out of stock. But this is a great substitute until the Butcher Wizard knife is back. http://www.amazon.com/dp/B000QCNJ3C/ref=nosim?tag=butcherwizard-20 ___________________________________________________________ If you liked this video check out this one next: Beginners Guide To Making Beef Tallow https://youtu.be/dEZLVmNRs5M Make Your Own Ground Beef At Home (Complete Guide) https://youtu.be/2C2vuxnjdKc Get MORE Of The Steaks You Love For Cheaper With This Method! (How To Cut A NY Strip Loin) https://youtu.be/x8r3H70M4PQ If you are a brand wanting to advertise on the channel please email here: rishab@smallscreenmarketing.com