🥩 Rib Eye Steak
A rib eye steak (also spelled ribeye) is one of the most flavorful and juicy beef cuts, prized for its rich marbling and tenderness.
📍 Where It Comes From
Cut from the rib section of the cow (typically ribs 6–12). The abundant intramuscular fat (marbling) melts during cooking, creating exceptional flavor and juiciness.
🔥 Key Characteristics
- High marbling → rich, buttery taste
- Tender texture
- Often includes a central “eye” of meat
- May have a “cap” (spinalis dorsi), the most flavorful part
🦴 Bone-In vs Boneless
- Bone-in ribeye (sometimes called cowboy steak)
- Slightly more flavor
- Impressive presentation
- Boneless ribeye
- Easier to cook evenly
- Great for pan-searing
🍳 Best Cooking Methods
- Grilling (charcoal enhances flavor)
- Cast-iron pan searing
- Reverse sear for thick cuts
Basic method:
- Bring to room temperature.
- Season generously with salt and pepper.
- Sear over high heat 3–5 minutes per side (depending on thickness).
- Finish in oven if thick.
- Rest 5–10 minutes before slicing.
🌡 Recommended Doneness
Ribeye is best at medium-rare to medium (about 54–60°C / 130–140°F).
This allows the fat to render properly while keeping the meat juicy.
🍷 Pairing Suggestions
- Full-bodied red wines (Cabernet Sauvignon, Malbec)
- Bold beer (stout or porter)
If you’d like, I can also explain:
- The difference between ribeye and strip steak
- How to reverse sear perfectly
- Steakhouse-style garlic butter recipe
- Nutritional information
