Wednesday, June 29, 2011

Rib-eye Butchering

Every chef, cook even, worth his weight can clean up a whole rib-eye and portion out a few Delmonicos, but Chef Sebastian of the blog Salty's Kitchen has taken it up a notch by isolating the Spinalis Dorsi or the rib-eye cap. Watch his video here on his new expanded blog more specific to his extended knowledge and passion for knives.

Chef Sebastian rolls the cap up and ties it into steaks that look a lot like a filet mignon. The whole muscle laid flat looks like a flank steak, or cut long ways resembles a flat iron steak. I'd think that this would be a great steak to slice over a salad or as a classic bistro steak frites. All the while you end up with a 'center cut' rib-eye which is a true and honest description that surely warrants a hefty price tag on the evening's specials.

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