Why pay steakhouse prices when you can break down a whole rib roast at home and save serious money? In this video, I’ll show you step-by-step how to cut your own ribeye steaks, trim like a pro, and grill them to perfection 🔥
You’ll learn how to maximize value, reduce waste, and end up with restaurant-quality steaks for a fraction of the price. This is a total game changer for meat lovers!

#RibRoast #Butchery #SteakAtHome #MoneySavingTips #GrillingSeason #BBQ #Ribeye #FoodHacks #CookAtHome #MeatLovers

Ingredients

Ribeye steak (2-pound steak was used in video)
1/4 teaspoons sea salt
1 teaspoons ground black pepper delicious
2 teaspoons Italian seasoning
2 teaspoons granulated garlic
1/4 cup halfway melted butter
horseradish , for serving (optional) recipe below

Directions:

Brush on butter and season steak generously with spice mix. Grill ribeye at 400 to 500 to sear, then reduce the temperature to 325 degrees and continue grilling until desired level of doneness. Use a meat thermometer to check the temperature of the meat:
Rare: 120 degrees F (about 10-12 min/pound).
Medium Rare: 130 degrees F (about 13-14 min/pound)
Medium: 140 degrees F (about 14-15 min/pound)
Medium Well:150 degrees F
Important: The meat will continue to cook as it rests out of the oven so remove it from the oven 5-10 degrees before it reaches your optimal temperature.)

Enjoy and serve with horseradish sauce (Recipe below)

For around a cup of horseradish sauce:
1/2 cup mayo (Dukes)
1/2 cup sour cream
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
horseradish to taste

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