The Fairy Gutmother is back with some money-saving hacks! Check out the video below where Carley demonstrates a cost-effective way to enjoy the delicious ribeye steaks you know and love and prepare and save meat for future recipes.
In the ‘old days’, it was common for people to buy a side of beef from a farm neighbor. The practice isn’t as common today, but you can still save a ton of money when you buy in bulk. US Wellness offers larger primal cuts for thrifty shoppers and those who just like to cut their own steaks and roasts.
Starting with a large whole ribeye primal, measure, slice, and vacuum seal the portions for a roast and some thick ribeye steaks. Follow Carley as she closes out the video with a stove top seared and oven baked tender Ribeye Skillet Steak.
Slice Roast & Ribeye Steaks for Future Recipes + Ribeye Skillet Recipe
- Whole Primal Beef Ribeye (6.25 lbs)
- Food saver vacuum sealer
- For the Ribeye Skillet Steak:
- 1.5″ steak from the primal
- Salt & pepper
- Olive oil
- Thyme sprigs
- Garlic cloves
- Place a parchment paper on top of a cutting board and lay out the primal. Measure the meat longways and mark the parchment paper at the halfway point. On one side of the midpoint, measure out 1.5” tick marks to prepare to cut about four 1.5” thick steaks.
- Slice the entire ribeye primal in half, resulting in two 6-inch long cuts of meat. Set one of the chunks aside to save as a roast.
- Slice about four 1.5” thick ribeye steaks with the remaining half of the primal.
- Use a food vacuum sealer to save any or all of the cuts in the freezer.
- Optional: make the Ribeye Skillet Steak by first seasoning steak with salt and pepper and melting olive oil and ghee in an oven-safe pan. Over high heat, sear the steak for one minute on each side. Add thyme and garlic to the pan and then put the steak and pan in the oven at 350°F for just a couple of minutes. The grass-fed steak is leaner in nature than grain-fed and will cook quicker. Once you pull it out of the oven, allow it to rest for a couple of minutes as it continues to cook.
Carley Smith, aka The Fairy Gutmother, is a Nutritional Therapist and Certified GAPS Practitioner with a passion for helping others improve their gut & immune health. Carley was diagnosed with Lyme disease and practiced the ancient art of healing through food. Please visit Carley’s Featured Chef page and Fairy Gutmother for more information.