Rib Eye Steak

Rib Eye Steak: Check Out The Facts

Rib Eye Steak is a common type of steak that comes from the beef rib primal cut. This kind of steak is also known as beauty steak and is mainly very flavorful, tender, and juicy with just the right fat quantity. Fast cooking procedures using the medium to high heat help in producing delectable results.

Rib Eye Steak: Check Out The Facts


Such steaks can either be bone-in or boneless. It means that the steak comes with just one piece of the rib bone. This bone might extend inches and way beyond the tip of the ribeye muscle. It is the bone that adds moisture and flavor, but it can make cooking the steam a bit more challenging. Meat found near the rib generally cooks slowly. This means that by the time this meat reaches medium-rare, the other parts of the steak will come close to medium. Luckily, boneless steaks are the norm.

Considered an elegantly flavored and tasty variety of steak, you will find the rib eye in frozen and fresh form throughout the year from butchers and supermarkets. There are even expert online retailers these days that deal in the sale of these steaks. Good quality ribeye steaks are cut from the core muscle that remains attached to the animal’s spine. This kind of steak is generally used for roasting cuts. This can either be rib roasts with bone attached or deboned rib roasts. A distinctive feature of these steaks is that they come with a very rich coating of fat. This offers guaranteed succulence and flavor.

What Is The Taste Like?

The steaks get their distinct beef flavor from the massive swatch of fat that separates the spinalis dorsi from the longissimus. Ribeye is a rich cut with the central eye of the beef being smooth-textured. The section that forms the spinalis dorsi comes with more fat and looser grain. It is a minuscule crescent of soft or tender beef that is juicy, buttery, and rich. You ever know when it can become your favorite ribeye part.

Rib Eye Steak: Check Out The Facts

Choosing The Right Quality

Unquestionably, steaks tend to be more delicious and tenderer when the carcass is aged well under entirely controlled conditions. Twenty-one days or three weeks is the accepted minimum for well-aged beef steaks. However, developing procedures have extended the time to more than 30 days. When buying steaks, it is vital to check the aging information found on labels. Here again, you will have to pay more for the maturer steaks. Good quality steaks will be available in red color. Avoid buying steaks that are pinkish or pale as they can lack flavor and can even be tough. Also, make sure that the fat on the steak is creamy and firm. It should be yellow and not white. In addition to this, you should know that fresh steaks can be bought and stored for months. But in that case, you need to ensure that the product is vacuum-packed.

Whenever possible, choose a rib eye steak that has been cut evenly thin or thick. This makes cooking reliable and eating pleasurable.

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