Directions
- 1Always have a sharp knife.
- 2Always cut an X pattern on your cryo-vac bag and use the bag as a trough.
- 3Square off the end.
- 4Cut in between the bones.
- 5Take off the back rib.
- 6Cut 1 1/4 to 1 1/2 inches steaks.
- 7Cut the cap.
- 8Roll the cap and tie it up with string.
Ingredients
- 16.16 lb rib eye
Equipment
sharp knife