The ribeye is the juiciest, most marbled steak. It’s cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it’s also slightly chewier. This is a pretty forgiving steak to cook because it has so much intermuscular fat; overcook it slightly, and it will still taste juicy. When shopping, look for ribeyes with good marbling and a nice fat cap on the top. If you like ribeye, don’t forget to try prime rib, which is also cut from the rib section.
How to Cook It: You won’t need to marinate this steak because of its fat content, and we like using a simple salt-and-pepper rub that doesn’t cover up the beefy flavor. Cook ribeye over dry heat—like a grill or a cast-iron pan—until it reaches your desired temperature. Try this recipe for peppered ribeye steaks that enhances the steak’s natural flavor without covering it up.
These are cut 1 inch to 1 1/4 inch thick.
Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details