If you enjoy red meat, you will enjoy ribeye steaks!
“A rose by any other name would smell as good”, love-struck Juliet observed. Similarly, the mouthwatering flavor of beef ribeye stays same regardless of which of the numerous various titles the cut is given:
- Beautiful steak
- Steak delmonico
- Market steak entrecôte
- Fillet of Scotch
- Steak Spencer
- Cowboy ribs
- Saratoga beef
- Tomahawk beef
Ribeye steak is one of the most popular cuts of beef, whether served at fine dining establishments or at your local barbecue. Let us investigate why.
What Is A Ribeye Steak?
Where Does the Ribeye Come From?
Ribeye steak is a cut out meat from the beef rib of a cow. This primal cut is placed along the cow’s ribs, with the ribeye typically taken from between the sixth and twelfth ribs. Other desirable cuts found in the rib primal include USDA Prime rib roast, back ribs, rib bones, blade steaks, rib fingers, and short ribs.
Because the rib primal is part of the animal’s support structure and is not immediately involved in movement, the meat is soft while also being high in streaky intramuscular fat. Cook your ribeye long enough to break down the marbling, basically basting it in its own fatty juices. The final flavor is robust, meaty, buttery, and unforgettable.
There are three components of a ribeye steak that you should be aware of.
- The longissimus dorsi, sometimes called as the ribeye’s heart or eye, provides a meaty center surrounded by flavorful marbling.
- The spinalis, or ribeye cap, hangs like a crown over the eye of the ribeye and has the highest marbling and deliciousness.
- The complexus is a smaller part of the ribeye that isn’t always there – if your ribeye steak has a larger eye, it will most likely have less complexus, and vice versa.
What are the Different Varieties?
- Ribeye with Bone: Does ribeye steak have a bone? Sometimes! Our bone-in ribeye comes straight from our USDA Prime rib roasts and is wet aged to enhance its natural meaty flavor. Many bone-in ribeye fans like this cut because they believe the fat and muscle that connects the meat to the bone, as well as the marrow in the bone, add added flavor.
- Boneless Ribeye: People adore boneless ribeyes because they’re delicious, easy to cook, and have all of the ribeye’s unique marbling and flavor. When compared to bone-in ribeyes, boneless ribeyes may cook more evenly. Because the bone functions as insulation, it protects the neighboring meat from the heat.
- Tomahawk Ribeye: A tomahawk ribeye is a bone-in ribeye with more volume. This eye-catching cut is actually a ribeye, but it comes with an extra-long bone that makes for an unforgettable presentation. These cuts are also larger and heavier, making them ideal for a meal for two or more.
Pro tip: If you want a single ribeye to feed numerous people but are concerned about matching everyone’s requirements for doneness, go for a bone-in ribeye. You may offer the outside, more cooked sections of the steak to people who want their steak well done, and the flesh near to the bone to those who prefer their steak rarer.
Ribeye slices are generally 1.25 to 2 inches thick. Bone-in cuts are thicker due to the inherent breadth of the associated bone. Boneless ribeyes may be sliced as thinly as the butcher or client desires, but thinner slices need a careful touch to obtain a beautifully seared surface and juicy, thoroughly cooked inside.
Thick-cut ribeyes, like a big cowboy steak, can be 2-3 inches thick. Thicker pieces can be sliced and served alongside fish, vegetables, and grains to suit a full table of hungry customers interested in eating a variety of foods.
If you’re serving your ribeye with other meats and a variety of sides, you may safely estimate 3 ounces of beef per serving. That’s ideal if you want to purchase a bigger ribeye, grill it, and then slice it at the table. Some folks, however, like to cook their own steaks and may easily tuck down a 16 to 20-ounce ribeye on their own.
When in doubt, grab a bigger steak. It’s preferable to have leftovers (ideal for steak and eggs, sandwiches, and tacos) than to leave your visitors wanting for just one more taste.
How to Cook and Serve a Ribeye
What is the best way to cook a ribeye? That is entirely up to you and your plans, but here are some pointers that might mean the difference between a decent and a terrific steak.
It’s best to get your steak closer to room temperature before you start cooking. That means taking it out of the fridge and setting it on the counter twenty to thirty minutes before you put it on the heat.
Additionally, you need to dry the meat’s surface as much as possible so that it can cook beautifully in a golden brown color. Pat down the outside of the steak with a paper towel. This is the fastest way to do it. If you have more time, sprinkle salt on your steaks and leave them out in the fridge overnight. The salt will help pull out the extra water, making it easier to wipe off.
- Grilling is one of the most common ways to cook ribeye steaks because the high heat helps melt the marbling completely and crisps up some areas for a juicy, velvety texture and taste that you’ll never forget.
- Sous vide is a new way to cook where meat is vacuum-sealed in a special bag and then put in water that is kept at a very specific temperature. Depending on the water temperature you set at the start, this method will almost always make a steak that’s just right, but you won’t get the crispy fat and brown that you do with direct-heat methods.
- If you don’t have a grill, you can pan-sear your steak instead. Some thicker cuts need to finish cooking in the oven, but you can add flavor to steaks by putting a compound butter or fresh herbs on top of them while they’re cooking.
How Long to Cook Your Ribeye
Finding out how long to cook your ribeye depends on how long it takes to thaw, how big the meat is, and the temperature of the grill. Visit our cooking guide to learn more.
For a more accurate reading, always use a meat thermometer to check the internal temperature of meat. Here is a general outline of cook times based on steak thickness:
- Rare: 125°F — 3 to 4 minutes per side
- 135°F medium rare — 3.5 to 4.5 minutes per side
- Medium: 145°F — 4 to 4.5 minutes per side
- 150°F medium well — 5 to 5.5 minutes per side
- 160°F or above — around 5.5 to 6 minutes per side
Pro tip: If you like your filet and strip steaks on the rare side of the doneness scale, you might be startled to discover that you prefer your ribeye steaks a bit more cooked. This is because the marbling in a ribeye cut requires more heat to melt. Aim for medium-rare to medium, and you’ll notice a difference when the chewy fat melts, revealing a luscious, juicy main dish.
Resting and Serving
Your ribeye should rest once it has been cooked to perfection. During this rest period, the steak’s temperature will gradually decline. This allows the bubbling fluids inside the meat to settle, allowing them to remain inside the flesh rather than rushing out onto the cutting board.
Rest your meat for around half of the whole cooking time. That’s 5 minutes of rest for a 10-minute cook, 3 minutes for a 6-minute cook, and so on.
Ribeye steaks are legendary for a reason. Its high fat content gives it a particular taste, and when cooked properly, it stays juicy. By heating your grill or pan to high heat, patting the steak dry, liberally seasoning it with salt and pepper, cooking it on each side for 3–5 minutes, putting it on a cutting board, and letting it rest before cutting into it, you can always cook ribeye steaks perfectly. To ensure high-quality food with all the vitamins and minerals you need for a balanced diet, pick Prime or Choice grade beef. Buy and prepare superb ribeye steaks with confidence with these techniques.
Ribeye comes from what portion of the cow?
The ribeye steak is a cut from the cow’s primal rib region. This section is positioned right below the backbone, between the chuck and loin. The ribeye steak is one of the most popular cuts of beef because it is well-marbled with fat and has a distinct taste.
What is the calorie count of a ribeye steak?
A 6-ounce serving of ribeye steak has around 350 calories, depending on fat content and thickness. Each serving also contains a significant quantity of protein as well as critical vitamins and minerals including iron, zinc, and B vitamins.
How long does a ribeye steak take to cook?
A ribeye steak normally takes 3-5 minutes each side to cook, depending on thickness and desired doneness. Check the internal temperature of the steak with an instant-read thermometer to ensure it reaches at least 145°F for medium rare.
What is the best way to cook a ribeye steak?
Grilling and pan searing are both terrific ways to prepare ribeye steaks. The goal is to cook the steak over high heat until it achieves an internal temperature of at least 145°F for medium rare. Roasting ribeye steaks in the oven is another alternative that produces excellent results.
How do you season a ribeye steak?
A ribeye steak is ideally seasoned with salt and pepper. This basic spice enhances the flavor of the meat without dominating it. Additional flavors, such as garlic powder, onion powder, or paprika, can be used if desired.