Does the occasion call for steaks instead of a roast? No worries. With a sharp knife and a ruler, you can have steaks cooking on your grill in just a few minutes.
A CHANGE OF PLANS
I keep a lot of beef on hand at my house since I work for Snake River Farms. It’s impossible to have the perfect cut for every occasion on hand, but I have learned how to improvise. For example, the prime rib I purchased for Christmas was shelved when alternate plans came up. While I could keep that prime rib in the freezer, 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 your knife and cut each steak with a smooth single 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.