The Ribeye Steak is a cut of beef from the rib section of the cow, and, as such, they have a good amount of fat that melts when cooked. This makes them juicy and flavorful. The ribeye steak is usually grilled but the BEST way is cooked in a pan with butter and garlic to improve its flavor and texture.
The rib eye, ribeye steak, rib-eye steak, ribeye roast, or simply ribeye is one of the more flavorful cuts of beef. Although there are some subtle nutritional differences between specific cuts, they are all generally very high.
The Ribeye steak comes from the rib, which means that there will be more marbling than other cuts like strip steak or flank steak. Marbling is where you see streaks of white fat running through the meat, which makes it moist and tenders while cooking. This particular cut of meat also has high levels of protein in comparison to other cuts like sirloin, which has less protein but more connective tissue. Hence, ribeyes are easier to chew on than some others.
How to Pick the Perfect Steak
If you are out buying a steak, choosing the perfect one can be quite a challenge. Here are some tips to help you pick the ribeye full of flavor and tender when cooked.
First off, look for cuts with even marbling throughout the meat. Marbling refers to little flecks of fat blended into lean meat, which helps add flavor and moistness to ribeye steak cooked.
Try to get steaks from the rib section but not just any rib; try to choose a steak with rib bones as it has some protection against overcooking while still keeping moisture in because of their fat content.
When buying steak, look for those that have dark, dry, and firm exterior. When cut in half, ribeyes should also be bright red on the inside or just slightly pink.
Ribeye’s can be purchased as boneless ribeye steaks or bone-in ribeye steaks, but if you are buying them from a grocery store, it is best to go with a bone in ribeye steak since they are easier to cook and cut.
The ribeye is one of the more flavorful cuts of beef. Although there are some subtle nutritional differences between specific ribeye, ribeyes are all generally very high in riboflavin and niacin, containing more than other cuts of beef.
Ribeyes also have high levels of protein in comparison to other cuts like sirloin, which has less protein but more connective tissue. Hence, ribeyes are easier to chew on than some others.
How to cook the perfect Ribeye steak on the stovetop.
1. Buy ribeye steaks at least 1 inch thick and have “rib” in the name. For example, rib-eye, rib eye, ribeye steak, rib steak, or prime rib steak should all work.
2. Salt and pepper the ribeye steaks on both sides just before cooking.
3. Turn up the heat to medium high on your stovetop and add 1 tablespoon of oil or butter. The most important part of cooking ribeye steaks is not how you cook them but what surface you use to saute them (e.g., cast iron, stainless steel, non-stick). This is because ribeye steaks need a great deal of heat to sear them and lock in the juices.
4. Place on the pan and do not touch for at least 3 minutes or until they are nicely golden brown in color. Then, flip and cook for at least 3 more minutes.
5. Take ribeye steaks off the pan and let them sit for 3-5mins DO NOT TOUCH IT.
6. You will know when your ribeye steak is cooked to your desired level because it will gently yield to the touch, not feel hard like raw meat. For ribeye steaks that are 1 inch thick, this should be:
– rare: 125 degrees Fahrenheit52 ( Celsius) and very red or cool center
– medium rare: 135 degrees Fahrenheit57 ( Celsius) and a warm center
– medium: 145 degrees Fahrenheit63 ( Celsius) and completely cooked through with a pinkish red color in the middle