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Author Topic: Ribeye from a rib roast, preference question  (Read 1613 times)

Offline DoubleJ

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Ribeye from a rib roast, preference question
« on: February 12, 2018, 03:58:12 PM »
For those of you that cut ribeye steaks from rib roast (Boneless) do you keep the tail on or remove it? 

I have always kept the tail on and ended up with 1.5" thick steaks weighing between 30-40oz.

This time I cut the tail off and ended up with 1.5" thick 20oz. steaks that look much better and will fit in the cast iron skillet much better when I'm not grilling them.

And with cutting the tail off, I was able to get 2lbs of ribeye meat to grind and make crazy good burgers out of.

What is your preference?
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Offline DoubleJ

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Re: Ribeye from a rib roast, preference question
« Reply #1 on: February 12, 2018, 04:02:23 PM »
For reference, the tail is that fatty piece on the left side of the steak in this picture

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Offline NRA4LIFE

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Re: Ribeye from a rib roast, preference question
« Reply #2 on: February 12, 2018, 04:03:35 PM »
Cap off is my preference.  That way, when you're grilling it, you don't set your deck and house on fire.  And you're right, that makes some crazy good burgers.  Try cooking them on a pure hardwood fire.  Unbelievable.
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Offline DaveMonti

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Re: Ribeye from a rib roast, preference question
« Reply #3 on: February 12, 2018, 04:38:05 PM »
Depends on the amount of fat.  Most of the steaks I've cut lately have a tail of almost all fat, so I cut it off.  If the tail is mostly marbled meat, I keep it on.

Offline rasbo

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Re: Ribeye from a rib roast, preference question
« Reply #4 on: February 12, 2018, 04:51:29 PM »
I keep it on best part of the steak

Offline DOUBLELUNG

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Re: Ribeye from a rib roast, preference question
« Reply #5 on: February 12, 2018, 04:55:49 PM »
I keep the tail on, but trim off the large chunks of pure fat before grilling.
As long as we have the habitat, we can argue forever about who gets to kill what and when.  No habitat = no game.

Offline Alchase

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Re: Ribeye from a rib roast, preference question
« Reply #6 on: February 12, 2018, 05:52:16 PM »
Depends on the “quality” of the ribeye.
Standard “choose” cuts; I usually leave them on to add flavor.
This one is a 53oz USDA Prime without the tail.
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Offline hunthard

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Re: Ribeye from a rib roast, preference question
« Reply #7 on: February 13, 2018, 02:36:29 AM »
Wow, after looking at this I don't think my lunch is going to cut it today.

Offline Stein

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Re: Ribeye from a rib roast, preference question
« Reply #8 on: February 13, 2018, 07:54:33 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.

Online Magnum_Willys

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Re: Ribeye from a rib roast, preference question
« Reply #9 on: February 13, 2018, 08:31:27 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
Like to see that torch work on youtube.  So like 135 for 2 hours ??? Never done it yet.

Offline JimmyHoffa

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Re: Ribeye from a rib roast, preference question
« Reply #10 on: February 13, 2018, 08:36:33 AM »
I don't trim a thing, sous vide, torch and I can crank one out better than any restaurant I have ever eaten at.
have you found that sous vide first, torch second to be best order?

Offline chiwawadan

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Re: Ribeye from a rib roast, preference question
« Reply #11 on: February 13, 2018, 08:38:27 AM »
Cap off is my preference.  That way, when you're grilling it, you don't set your deck and house on fire.  And you're right, that makes some crazy good burgers.  Try cooking them on a pure hardwood fire.  Unbelievable.
:yeah:

Agree with this 100%!

Offline PolarBear

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Re: Ribeye from a rib roast, preference question
« Reply #12 on: February 13, 2018, 09:10:02 AM »
Just did a few Saturday on the Traeger.  Cap on unless over open flame.
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Offline Bigshooter

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Re: Ribeye from a rib roast, preference question
« Reply #13 on: February 13, 2018, 09:53:52 AM »
For those of you that cut ribeye steaks from rib roast (Boneless) do you keep the tail on or remove it? 

I have always kept the tail on and ended up with 1.5" thick steaks weighing between 30-40oz.

This time I cut the tail off and ended up with 1.5" thick 20oz. steaks that look much better and will fit in the cast iron skillet much better when I'm not grilling them.

And with cutting the tail off, I was able to get 2lbs of ribeye meat to grind and make crazy good burgers out of.

What is your preference?

The tail weighs 10 - 20 oz?  Or did I miss something?  The tail makes great burger.  I like it either way.
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Offline jackson7

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Re: Ribeye from a rib roast, preference question
« Reply #14 on: February 13, 2018, 10:06:49 AM »
tail on, love that piece charred. plenty of lemon pepper.

 

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