Does the occasion call for steaks instead of a roast? No worries. With a sharp knife and a little effort you can have steaks cooking on your grill in a few minutes.
A CHANGE OF PLANS
I work for Snake River Farms, so there’s frequently some extra beef in the house. It’s impossible to have the perfect cut for every occasion, but I’ve learned to improvise. For example, the prime rib I purchased for Christmas was shelved when alternate plans came up. I could keep it in the freezer, but I’d rather enjoy it now.
PRIME RIB = RIBEYE STEAKS
I started with a completely thawed Snake River Farms American Kobe Prime Rib. This was our large size roast and its actual weight was 7.44 lbs. Pro tip: Place a towel under your cutting board to keep things from moving around.
All our prime ribs are trimmed and “steak-ready” so you can just dive right in and start cutting, however, I chose to trim off a bit of excess fat.
You can eyeball the roast and start cutting, but I like to use a ruler for nice uniform steaks. The width of your steak is completely up to you. Personally, I love a thick steak so I measured off 2” increments.
Using my trusty knife, I started cutting. Position the blade 90 degrees to the roast and cut each steak with a smooth stroke.
Voila! A 7-pound prime rib is now 5 spectacular ribeye steaks.
IT’S GOOD TO HAVE OPTIONS
The only thing more appetizing than these ribeye steaks on the cutting board is the way they looked on coming out of the oven. I used the Steakhouse Method to prepare these and the results were pretty fantastic.
So the next time you have a spare prime rib in the house or the opportunity to buy a roast at an off-season sale, remember you have the option to cut your own amazing ribeye steaks.