What is a Ribeye?
A ribeye is a cut of beef steak that is generally cooked through grilling or frying. No matter where you live or what you call it, you simply can’t consider yourself a steak lover without knowing the ribeye cut. Ribeye steaks are known as one of the most desirable cuts of beef on the market. The ribeye cut is juicy, tender, marbled, and loaded with rich, buttery flavours.
The Ribeye Basics
From gourmet chefs to backyard grill masters, everybody who loves meat loves a good ribeye. You may also know this celebrated cut of beef by one of its other names, including Delmonico, Scotch fillet, Spencer steak, and Entrecôte. Unless you’ve lived under a rock for your entire life, chances are you have heard of the glorious ribeye cut of meat.
How is Ribeye Steak Sold?
Ribeye steaks can be sold bone-in or boneless (boneless is easier to cook, while bone-in tends to yield more flavour) and is regularly found on the menus of fine dining restaurants. If you’ve had a ribeye before, then you know just how delicious it tastes, but how much do you really know about it?
What Part of the Cow is a Ribeye Steak?
The ribeye cut comes from the upper rib cage of the cow and consists mainly of a muscle called the longissimus dorsi, which is a long muscle that runs from the shoulder blade down to the hip bone. This muscle gets minimal exercise throughout the duration of a cow’s lifetime, meaning that it stays incredibly tender. Not only is it tender, but this muscle contains a significant amount of fat deposits, also known as marbling, which lends a ton of buttery flavour and moisture to the ribeye steak.
What does Ribeye Steak Taste like?
Because the ribeye cut is so wonderfully tender and highly marbled, it does not require marinating. Don’t be afraid of the fat in a ribeye; it’s what gives it so much unique flavour! The natural taste of ribeye is deeply rich, beefy, and buttery. It’s one of the richest and most desired cuts you can find, which is why the ribeye steak tends to be on the pricier side.
How to Cook a Ribeye Steak
Whether you’ve been professionally cooking for 20 years or are just getting started on your culinary journey, I guarantee you can cook a delicious ribeye steak at home. For the best results, a ribeye steak should be cooked quickly over direct high heat. This can be achieved either on the grill, in a cast-iron pan, or under the broiler. Ideally, you want a beautiful crust outside with a tender, juicy, and buttery inside.
To yield the most flavourful steak, we highly recommend cooking your ribeye steak to medium-rare. Once the internal temperature of the thickest part of your steak has reached between 130°F and 135°F (54°C and 57°C), remove the steak from the heat and let it rest. You always want to make sure you let it rest for 5 to 10 minutes before slicing into it. This allows the juices to distribute throughout the steak evenly and ensures that you wind up with tender, juicy meat. Serve your mouth-watering ribeye steak with a side of cooked vegetables and rice, potatoes, or pasta for a complete meal that is out of this world.
Whether you want to cook wagyu and Angus beef or you want to learn more about the best cuts of steak, Biltong Chief has all of your deli and butchery needs. For more inspiration, browse the range of beef meat to purchase online from Biltong Chief.
