ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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We know how it is with steak. Everybody has fierce opinions about where to buy it, how to order it, and the best ways to prepare it at home. So while we&#39;re usually on the side of trying new things, we&#39;re not just going to propose any novel preparation and call it a total game changer. This is a total game changer. That&#39;s because the Reconstructed Roast technique allows you to take the best cuts from the cow—ribeye, chuck, New York—and improve upon them by doing away with all the unwanted bits. We just open that meat up, remove the connective tissue that divides the two primary muscles within the roast (plus any unwanted fat), then put all the good parts back together with Activa. Prepare as normal to create a seamless, evenly textured roast unlike any you&#39;ve had before.Though this technique will work for most steaks and roasts, we like to use it with a beef rib roast. The large, eight-rib region located on the back of the cow, a beef rib roast is made up of two main muscles that are divided by chewy connective tissue: the loin (the large muscle in the middle), and the deckle (also called the cap; sits on the outside of the roast). Though there are other, smaller muscles, the loin and the deckle are the biggest ones. Using Activa, we can remove the sinew that connects them and reattach the muscles directly to one another, winding up with a uniformly juicy, flavorful cut of reconstructed steak. (PSST: Wondering what the difference between a rib roast and a ribeye is? A ribeye is the name of the steak cut from the rib roast. Now you know.)