Grab your friends and go all-in on an A5 Prime Rib. Rich, buttery, and supremely tender, it's magnificent as-is or cut into Ribeye steaks.
Thaw halfway
Thaw your Prime Rib in the fridge about halfway — it thaws at about 7 to 8 hours per pound, so take it out after roughly a day. Place it in a tray or pan to catch any liquid that comes out during thawing.
Slice into steaks
Place the semi-thawed Prime Rib on a cutting board and cut 3/4-inch vertical slices against the grain using long strokes. If it's still tough to cut, switch to a serrated knife. You don't need to trim away any of the fat.
Work quickly so the warmth of your hands doesn't melt the fat. You should end up with five to six 16-oz steaks.
Store the rest
If you're not cooking your steaks right away, vacuum-seal them individually and refreeze as soon as they're cut to preserve their bloom (the natural redness). A vacuum sealer is critical — it removes air to prevent freezer browning. The high fat content in Japanese Wagyu helps the steaks retain moisture, so refreezing shouldn't affect quality.
