How thick do you cut ribeye steaks?
While 1 inch is a good starting point, the best steaks, especially when it comes to premium cuts like ribeyes and strips, are around 1.5 inches in thickness. With a 1.5-inch-thick steak, the steak’s center is better insulated compared to thinner steaks, allowing you to be much more precise when it comes to doneness.
How do you know which way the grain runs in meat?
To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. For those cuts that have fibers running in different directions, it’s vital to “read the meat” and adjust the direction in which you’re slicing.
What is the best ribeye cut?
Also known as Cowboy Steak, Cowgirl Steak or Tomahawk Steak, a bone-in ribeye offers all the delicious qualities of the boneless ribeye steak: tender, richly marbled and deeply flavorful. Many cooks believe leaving the bone in during cooking adds a deeper beef flavor. It certainly makes for an impressive presentation!
How do you cut a ribeye after cooking?
How to Slice Ribeye Steaks After Cooking
- After the ribeye reaches the desired internal temperature (135 degrees Fahrenheit for medium-rare), remove from the heat, and allow to rest for 10 minutes.
- If the ribeye is bone-in, use a small paring knife to cut the meat away from the bone.