Stuffed boneless rib-eye is a meal for special occasions, and you can save money by buying a whole roast and cutting it into steaks yourself or you can stuff the roast whole. However, you might find it difficult to make the slit required to insert stuffing. Not to worry. With the right technique and right knife, slitting a boneless rib-eye roast is easy.
Step 1
Place your roast on a cutting board. Rib-eye roasts usually come tied with butcher's twine, which helps maintain the shape when you're cutting steaks. Slice the roast crosswise into steaks about 1-1/2 inches thick. Skip this step if preparing a whole roast.
Step 2
Preheat your oven to 450 degrees Fahrenheit and place the oven rack in the middle position. Place the roast, or each steak, on the cutting board and place your hand on top. Using a sharp paring knife, make a shallow cut along the edge of the roast or each steak, leaving 2 inches on each side of the cut for a roast and 1/2 an inch on each for a steak.
Step 3
Deepen your cut by making several cuts with your paring knife, following the line of the original cut as a guide, until you have cut three-quarters of the way through the meat. This technique, recommended by Cook's Illustrated magazine, is also suitable for stuffed pork chops and other stuffed meats.
Step 4
Insert the stuffing into your pork chops using a melon baller or soup spoon. Once the stuffing is in, secure the edges of the meat together using toothpicks. This keeps stuffing from leaking out during cooking.
Step 5
Spray a roasting rack with nonstick spray and place it in your roasting pan. A flat rack works best with steaks, a V-shaped rack is better for whole roasts. Place the roasting pan end your oven and cook five to 10 minutes for steaks, 30 to 45 minutes for a whole roast, or until the center of the stuffing reaches 165 F, the safe temperature for stuffing, according to the USDA.
Tips and Warnings
- You can also judge whether rib-eye steaks are done by observing the top of the steaks -- they are medium when drops of red juice appear on the surface.
- Refrigerate any leftovers within two hours of cooking to avoid food-borne illness.
Things You'll Need
- 4 to 5 lb. boneless beef rib-eye roast
- Slicing knife (optional)
- Paring knife
- Mellon baller or soup spoon
- Stuffing
- Toothpicks
- Roasting pan with rack
- Nonstick spray
- Meat thermometer
References
- "Cooks Illustrated"; Stuffed Pork Chops; Feburary 2005
- USDA: Stuffing and Food Safety
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