In this Meat America episode, we visit Steak 48 in Chicago to learn the secrets of how to make a steakhouse ribeye steak. We’ll learn how to break down individual ribeye steaks from a full roast and how to trim the ribeye cap. Then, Chef Brian Key will show how he cooks these steakhouse ribeye steaks to perfection served with a side of King Crab and Rock Shrimp Mac & Cheese.
Steak 48 Ribeye Recipe
- Begin with a prime grade, bone-in ribeye roast
- Remove the intercostal muscle
- Remove the fatcap and all of the silver skin on the roast
- Cut individual steak to 1.5 inch thick by cutting between the bones
- Trim away the rib cap (aka the spinalis) for a tasty rib cap steak
- Season your ribeye steak with salt and pepper or a rub of your choice (we suggest JoJo Rub)
- Cook your steaks with a broiler or a charcoal fire grill
- Flip the steak halfway through the cook
- Remove from the grill and let rest for 7 to 10 minutes
- Finish up your sides and you’re ready to eat!
Tips from Chef Brian Key
- You can cook thin steak using only direct heat
- Thick steaks should use direct and indirect heat to prevent burning
For tips and tricks on cooking with direct and indirect heat (also known as two-zone grilling) check out this Bitesseez post!
To see more information on Steak 48’s Chicago Steakhouse & Fine Dining, visit their website here.
Meat America is your guide to explore the methods and recipes for cooking meat in restaurants across America. In each episode, our host, Joey Brisket, will showcase experts – on location and in their restaurant kitchens- to educate, inspire, and entertain our hungry viewers! Follow the Meat America Podcast & Travel Cooking Show across the entire interwebs at MeatAmericaTV.com