NEVER Buy Ribeye Steaks in a Tray Again | An Old Butcher's Trick Gets You a Dozen for Less

Ribeye steaks in a tray cost you extra for somebody else's knife work. Here's how butchers buy ribeye for less, cut their own thick steaks, and cook one that beats the steakhouse. 📖 41 years behind the meat counter, all written down: The Old Butcher's Counter, three books on buying meat (At the Counter), cooking the cheap cuts (At the Stove), and cutting, wrapping and keeping it (At the Block) 👉 https://hankskitchen.store I cut ribeye steaks by the hundreds every weekend for 41 years behind a meat counter. In this video you'll learn how to pick a good ribeye, why thickness matters, when to salt it, how to cook it in cast iron, and how to buy the whole roast and cut your own steaks. Quick answer: Buy a whole boneless ribeye roast. By weight it usually costs a good deal less than ribeye already cut into steaks. Cut steaks about 1¼ inches (3 cm) thick. Salt them at least 45 minutes ahead or the night before. Sear in a smoking-hot cast iron pan and rest 5 minutes. Steak is safe at 145°F (63°C) with a 3-minute rest. In this video: - Why ribeye steaks in a tray cost more - How to pick a ribeye: marbling, Choice vs Prime, and the ribeye cap - How thick a ribeye steak should be - Dry brining: when to salt steak - How to cook ribeye in a cast iron pan with butter basting - Resting and slicing ribeye (cut the cap off first) - Buying a whole ribeye roast and cutting your own steaks Butcher's extra: A whole ribeye in its sealed bag often looks dark purple. That's normal, because air hasn't reached it yet. Open it and give it about 20 minutes, and it turns bright red. A sour smell that stays, or a slimy feel, means take it back. Chapters (fill in times after upload): 0:00 Why your ribeye isn't steakhouse good #7 Buying ribeye two steaks in a tray #6 Picking the leanest steak #5 Steaks cut too thin #4 Salting right before cooking #3 A pan that isn't hot enough #2 Cutting in right away #1 Buying ribeye one steak at a time 👉 Subscribe for more old butcher tricks: https://www.youtube.com/@HankElleryKitchen?sub_confirmation=1 💬 Next time you shop, compare the price by weight of a whole ribeye roast with the steaks cut from it. Tell me what you found, and how your family liked their steak cooked. Watch next: Freezer Burn Isn't Your Freezer's Fault — It Happens Before the Door Even Closes https://www.youtube.com/watch?v=RTjyMYU6_tY Hank's Kitchen shares traditional kitchen wisdom from an old butcher's counter. Hank is an AI-generated character. Food safety: steak is safe at 145°F (63°C) with a 3-minute rest. Cook to that full temperature for anyone pregnant, very young, elderly or unwell. #ribeye #butchertips #hankskitchen