How to Trim a Whole Ribeye | REC TEC Grills

I'm director of culinary innovation chef Greg Muller I'm a world chef Certified Master chef with over 18 years experience if you name it I can cook it so let's get cooking all right Rick tech family we're going to show you how to break down a full ribeye today so just for reference this is a fifteen and a half pound full ribeye it was eight dollars a pound I think it rang up Fred about $140 or so this is a great way that you can break this down save a lot of money and get some great utilization to that so today we're going to show you how to separate the spinalis from the filet of rib we're actually gonna roll that spinalis up and we're actually gonna tie it and that'll be marketed like a rib eye cap steak I know a couple of times there's been some questions on the internet about what is a cap steak well we will show you exactly what that is and by the end of this this quick session here you'll know exactly how to break that down so a couple things you want to make sure you have there's a really good-size cutting board there's nothing more difficult than trying to cut a really large piece of meat on a small cutting board that's moving around so make sure you get a good size board and if you need to get one of those rubber mats underneath so it doesn't slide around recommend a good sharp boning knife and then also a thinner slicer so we're trying to get those nice steaks we can really you know get some beautiful slices on that so first and foremost when you unpack your ribeye get some paper towels and kind of blot the extra moisture off it'll help it from being slippery and then unfortunately you'll see here when they were butchering it they cut some slits into that meat and that's really unfortunate so again when we roll that out and we separate that cap steak you'll kind of see what that process is but most importantly the the cow is honestly doing the hard work for you so the muscles are kind of separated with some some sinew and fat and you can literally break it apart with with your hands so there might be a thicker fat cap on the top and loose pieces like this if you just get a hold of you can actually take your fingers up underneath and pretty much loosen that fat cap and you don't have to worry about cutting it okay so take your fingers and and kind of work it around and if there's some stubborn spots just grab your knife and just kind of separate it a little bit okay and you can see that that fat cap will kind of come right off okay and what I'm going to do is I'm actually going to leave that attached for now and this is gonna start where that cap steak won't come off so all this down here it's not really usable because it's a lot of hard fat you can get in there with a knife and separate some meat for tips we'll turn it this way so you can see so again we're just seaming so all we're doing is just following that seam that that cow has done for us and if there's some stubborn spots just grab your knife and just just loosen okay and this is going to be the top of our fillet of rib so you can see I've got these holes here or where the bones are so again we're not taking this out but you can see where that is and I'm actually just gonna cut right through here and again I'll get in here and I can I can clean this up but for the most part we'll separate this four tips okay so again there's a little bit of meat in there but mostly fat and can you pull this off for for beef tips it's pretty pretty good so now we have the cap attached to the eye of rib and if we look here on this side you can kind of see where that starts to to separate all right so the easiest thing to do and this is going to be the Chuck side where you'll see a little more of that spinalis you'll see where it's kind of separated right into three muscles okay so you've got your spinalis your I have rib and your cool on so we can do is actually just take our fingers right at that fat line and start to separate we're just gonna run our thumb in there okay and you can see we're actually separating a cap steak from the eye okay you know if there's some stubborn spots just give a little cut and again we're all we're doing is just following that that seam you'll see there's a good bit of silver skin on the top of that I have rib keep pulling it apart just cut this big piece of fat out of here we'll just keep pulling it that fat okay give you a different view of that so this is gonna be the eye of rib and this will be our spinalis and there's a third muscle that kind of runs starting right here and almost looks like a little mini tenderloin and will actually separate that and that's a really good eating piece of meat as well you'll start to see that come in it's right here so again we're just gonna pull that out sometimes you can leave it attached and tie it up but for this purpose we will go ahead and remove it so you can see it its entirety and again this fat here it's actually good for grinding you can go ahead and say that if you want all right so there's gonna be our I of rib and we can clean that up a little bit later so we'll put this one to the side so this is gonna be your spinalis door see this is the third most tender muscle in the cow and in my opinion the most flavorful so we'll do is it's got some silver skin and fat we're gonna go ahead and we'll trim that off and then we'll do is we will roll it up and tie it tight cut into steaks and the cool thing about the spinalis is when it cooks it actually plumps up so it looks a lot bigger than it is see it's a little thinner on this side and it's a little thicker over here and what you can do is you can actually take your knife and butterfly that's open and when you roll it it'll look fantastic so I'm go ahead and clean this up here move the fat in the silver skin and we'll have a delicious rib eye cap steak [Music] all right so you can see we've got our spinalis nicely trimmed you want to get all the fat off because that's a good bit of flavor but make sure you spend the time and get all that silver skin off so we're gonna do is we're actually going to roll this up and you'll see the top side of that cap stake is a little cleaner looking that's going to be the inside of our piece of meat so we'll do a little spin this around and we will roll this up nice and tight and we'll tie that with some butchers knots and we'll cut it into steak so that right there is a delicious piece of meat so we'll do a butchers knot to secure that so we'll grab a piece of twine because we will go up underneath that piece of meat we will cross over okay we'll make a little loop here we'll go over the top of both and back through that loop and secure that knot okay so now we do is we can tighten down and that's a nice tight knot we'll go ahead and cut that and the reason why I'm not doing one long knot is I'm actually gonna cut these into steak so I want individual knots about an inch and a half apart [Music] art you can see we've spent the time we've got that tied up really nice and neat we've got knots about every inch and a half we're gonna do is we're gonna take our slicer or we're gonna square off that end again we're all about presentation here and you want a slice right in between your knots those are gonna be delicious eating steaks it's not uncommon to see these marketed in restaurants for you know 55 to 75 dollars a pound again because this is a very rich delicious piece of meat but it's something you can do at the house and again you can sear those off on the flat side of your sear kit and those are gonna be delicious eating pieces of meat so that's how you do your ribeye cap and we'll roll that up into cap steaks so that's what a cap steak looks like all right so now we've got our cap steak taken care of again we're going to take a look and this is going to be the Chuck end so this muscle right here we can actually separate and for the purposes of this this will almost look like a little mini tenderloin and again you take your fingers in there and pull it out you can basically just pull it right apart so if you clean this up real quick it almost looks like a little baby tenderloin and it's a delicious eating piece of meat okay there's just one little piece of sinew on the top and there you go so that's gonna be a delicious eating piece of meat as well so on to the actual filet of rib itself we'll go ahead and we'll grab our knife and we're actually going to remove all of this silver skin because again you don't want to eat that you want to get a nice clean fillet of rib [Music] [Applause] so here we have our fillet of rib and we can go ahead and cut this into steaks we can tie it up and make it into roast it's delicious you'll notice there's not that big pocket of fat in there so it's a lot more desirable to eat in this fashion so go ahead and square that up to make that nice cut it's nice clean we'll go ahead and cut these into steaks looking for about a 12 ounce steak there it gets a little smaller just go a little thicker [Music] clean at the end here and now you've got some beautiful center-cut rib steaks are you can see all that meat that we've processed off of this full ribeye and get a recap this is a 15 and a half pound ribeye we have 11 beautiful Center cut I have rib steaks we have 11 beautiful medallions of that spinalis a ribeye cap steak as well as that culottes take to enjoy so next time you go to the store ask your butcher buy a whole ribeye process it out I guarantee you're gonna have a delicious meat you're gonna save a lot of money enjoy

Channel: recteq

Views: 159,327

Rating: 4.7897811 out of 5

Keywords: butchering, trimming, meat breakdown, butcher, REC TEC, REC TEC Grills, REC TEC lifestyle, rectecgrills.com, Ribeye, Ribeye Butchering, Chef Greg, CHEF TEC 101, Chef Tips, Steak, Butchering Steaks, BBQ, Recipes, Steak Recipes, wood, pellets, wood pellets, wood pellet grills, pellet grills, pellet smokers, smoking meats, fat trimming, trimming fat, treager, yoder, GMG, green mountain grills, louisiana grills, grilla grills, camp chef, big green egg, kamado joe, weber, pitts & spitts

Id: AA5TxKRJsZI

Length: 13min 51sec (831 seconds)

Published: Tue Sep 18 2018