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How to Cut Ribeye Steaks from a Whole Ribeye Roast
How do you cut ribeye steaks from a whole ribeye? Chill the roast well, trim the hard outer fat and any silverskin, then cut straight down across the loin into steaks of even thickness, usually 1" to 1.5", with a long butcher knife in single, full strokes. Our pick is the Bull Nose Butcher Knife 10", Shogun Series, ELITE ($189): its 10" blade in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish crosses a whole ribeye in one pass, so every steak gets a flat, clean face.
Buying a whole boneless ribeye and cutting your own steaks is popular at warehouse stores and during the holidays. It also lets you choose the thickness, and the trim makes great burgers or stew.
How thick to cut
| Thickness | Best for |
|---|---|
| 3/4" | Quick weeknight pan-searing, steak sandwiches |
| 1" | All-purpose grilling |
| 1.25"–1.5" | Steakhouse-style; reverse sear |
| 2"+ | Sharing steaks; sliced to serve |
Step by step
1. Chill
Very cold meat is firmer and easier to cut evenly. Keep the loin refrigerated until right before you start.
2. Trim the outside
Remove the thick, hard fat on the outer edge, leaving about 1/4" for flavor. Remove any silverskin with a boning knife: slip the tip under it and angle the blade slightly up as you slide along. See how to remove silver skin.
3. Square the end
The ends are often uneven. Trim a thin slice off one end to make a flat starting face; save the trim.
4. Measure, then cut
Mark your thickness with a light score along the top before you commit. Then set the heel of the knife on the mark and draw it toward you in one long stroke, straight down. Sawing leaves ragged steaks that cook unevenly.
5. Check the grain
A ribeye's grain runs along the length of the loin, so straight crosswise cuts are already across the grain.
6. Wrap or freeze
Wrap steaks you won't cook within a few days individually and freeze them flat.
Know the two ends
A whole ribeye changes along its length. One end has a larger cap of rich, marbled meat around the eye (the spinalis), while the other end is leaner with a bigger central eye. Both are great; cutting your own lets you see the difference and choose.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Bull Nose Butcher Knife 10", Shogun Series, ELITE ($189). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A 10" bull nose for portioning steaks.
Extra-Long Bull Nose Butcher Knife 14", Gladiator Series, NSF Certified ($119). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. 14" for very large loins and primals.
FAQ
What knife do you use to cut ribeye steaks from a roast?
A long butcher knife. The Dalstrong Shogun Series ELITE 10" Bull Nose Butcher Knife ($189) crosses a whole ribeye in one stroke for flat, even steaks.
How thick should I cut ribeye steaks?
About 1" to 1.5" for most grilling and pan-searing.
Do you cut ribeye with or against the grain?
Across. Straight crosswise cuts on a whole ribeye are across the grain.
Is it cheaper to buy a whole ribeye?
Often the price per pound is lower than individual steaks, and you choose the thickness.
What do you do with ribeye trimmings?
Grind them for burgers or use them in stew.
