Lesson 1: Ribeye Steak Value Packs – Making them more elegant!

Have you ever gone to the grocery store and noticed they have some great prices on packets of three or four ribeye steaks, ie. 4.99 or 5.99 per pound?  So you grab a few packets and think “we can definitely grill these up, or something. ” Then, later on you have all of these leftover packets in the freezer and just wonder what to do with them.  Perhaps there is a special occasion coming up such as your anniversary, or perhaps a birthday, mother’s day, new years, etc. ?  I have the perfect solution to turn those ribeye steaks into something a bit more elevated or elegant.  First, let’s talk about this cut of meat:

WHAT IS A RIB EYE?:

Prime Rib Vs Ribeye: What’s the Difference?

One of the things that we get asked often is, “Is prime rib and ribeye the same thing?” or “Prime rib vs ribeye – which one is best?”. Our answers? Prime rib and ribeye are similar, but no, they aren’t the same, nor is one technically better than the other. Both ribeye and prime rib are excellent steak cut options for different purposes. They’re both incredibly flavorful, have fantastic marbling, and are both prime beef options with just the right amount of fat to improve taste and texture.

Unlike some of the other steak cuts we prepare, these cuts of steaks come from the same primal cut of beef. A ribeye is the section of the rib roast that is cut before being cooked.

In this lesson, I am going to show you how to treat these ribeye steaks with care and turn them into a “VERY CLOSE PRIME RIB LIKE” treat!  I will show you the technique of rubbing them with a dry rub, tying them together and a great tip on roasting them so it comes out a good medium rare every time!

You will be sure to impress your dinner guests, family, friends or whoever you cook this for.  And the best thing about it?….. It costs a fraction of what you would pay at a fine restaurant or even for a whole prime rib.  The taste is very similar and I assure you will not be disappointed.

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How to elevate your Ribeye

This lesson will show you how to take your pre-cut ribeye steaks and turn them into something a bit more elegant, closely resembling a nice prime rib.

Prep Time15 mins

Cook Time1 hr 30 mins

Resting Time10 mins

Total Time1 hr 55 mins

Course: Main Course

Cuisine: American

Keyword: Prime Rib, Ribeye

Servings: 3

Calories:

Cost: USD15

Equipment

• Roaster
• Twine
• Aluminum Foil

Ingredients

• 3 1lb Ribeyes
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/8 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Ground Coriander

Instructions

• Notice the great price on these ribeye steaks from the grocery store. I was wondering if I could somehow make these turn out similar to a nice prime rib. Please read below and see what i did to achieve a "Prime Rib-Like" steak.
  
• I took the three steaks out of their packet. Most likely, these three pieces were from the same larger cut. I lightly salted and peppered each of them on top and bottom.. I then stacked them one on top of the other as shown.
  
• I took some twine and starting at the top of the steaks, I slid the twine underneath the steaks.
  
• I secured the first tie towards the top of the steak and then continued to the next one.
  
• About midway down the steaks, I secured another wrap and tied it as shown.
  
• Down towards the bottom of the steaks, I wrapped the twine around one more time and securely pulled the last piece of twine tightly and secured with a knot.
  
• With the steaks securely fastened, I stood them up so that the fat side was facing me as shown.
  
• I then took my spices: Garlic Powder, Onion Powder, Pink Himilayan Salt (you can use regular salt too), black pepper and coriander and combined them.
  
• Generously rub the fatty side with the dry rub mix and coat well. Don't be afraid to get some down in between the steaks if you can.
  
• Wrap the steaks in aluminum foil and keep them standing upright with the fat side up facing you. Make sure to put them on a rack in your roaster vs. letting them sit on the bottom.
  
• Set your oven to 500 and let it pre-heat. Please make sure your oven is clean and free from any previous grease spills, etc. as this high heat will make it smoke if there's any thing on the bottom of the oven.
  
• Calculate how many pounds of meat you have and then multiply that by 5. Example: Your meat totals 3 pounds. You would multiply that by 5. That means 15 minutes. You should cook 3 pounds of meat for 15 minutes at 500 degrees. If you have 4 pounds, then 20 minutes at 500 degrees, etc. After your meat has cooked at this temperature and time, shut off your oven immediately and keep it closed for the next 90 minutes.
• Take the steaks out of the foil and let them rest for 10 minutes.
  
• Separate the steaks and they are ready to serve. They should be at a very nice medium rare at this point. If you like your steaks "more" done, then leave in for 2 hours and then follow previous instructions. Your outer steaks will be a bit more done than your interior steaks so please keep that in mind as well.

  I hope you try this recipe and enjoy it as much as we do! You can always serve it up with a nice Au Jus or Horseradish Sauce as well.