how do you cut and trim a rib-eye steak?

Answer 1

Don't trim it, that fat is where all the good juicy flavor comes from. Take your lip-on (that's the cut you need) and slice it across the grain about an inch thick. Wrap them in saran wrap and pop them in the fridge to firm up before cooking.

Answer 2

I agree with "chefgrilles" advice, I wasa chef for 20+ years, and a rib eye has been trimmed, the cap and bone removed.

For something over 2-3 inches thick, grill it and them put it in the oven for 10-15 minutes, then slice it like a roast, there is no need to trim it as stated the bit of fat on it is what makes it tender and give it flavour.