Ribeye Loin Breakdown

This week we broke down a whole ribeye loin into steaks! This is super easy and can save you a lot of money. Aside from the savings, you can cut your steaks to your desired thickness and fat content. The yield was high and we had little loss as all of the trimmings were reserved for sausage or tallow.

• 1 16-18LB Ribeye Loin
• 1 TBSP of Butter
• 2 TBSP of Olive Oil
• 1 TSP of All Purpose Seasoning
• 2 TSP of Steak Seasoning

Remove the loin from the Cryovac. Square up one end of the loin. From the cleaned end start cutting the steaks to your desired thickness. For the video we did about one inch. Once the steaks are all cut we removed any excess fat from each steak. All trimmings were reserved for future use. You want to be sure to have a sharp knife and have your meat cold, it will make for easier cutting and trimming. We had to try one, right??? We seasoned up one of these beauties with the rubs above. In the meantime, we added the butter and oil to a frying pan on med/high heat. We placed the steak into the pan and cooked for about 3-5 minutes per side. We spooned the butter/oil on top of the steak while it cooked. We pulled the steak at 133 degrees and let it rest.

GET YOU SOME!

Gear:
• CHEF MASTER Portable Butane Stove https://amzn.to/3IRmuj8
• Boars Night Out White Lightning https://amzn.to/42OXxfs
• Rylee's Beauty and the Beef Rub: https://www.steakprincessbbq.com

#ribeyesteak #savemoney

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