Rib-eye is what most of us picture when we think of "steak." It's the cut that beckons to you from the meat case as you walk by, tempting you with its swirls of red and white marbling and the snowy cap of fat along the side. Rib-eye is also our top choice when we cook steak at home, whether it's in a grill pan on the stove or over the flames of a grill.
This cut is called a rib-eye because of where it comes from: the rib section of the steer. It's an incredibly tender cut both because the fine-grained muscle fibers and also because of its extensive marbling. During cooking, that fat marbling melts and bastes the meat from within. The result is a richly-flavored steak with a silky mouthfeel. So good!
When buying rib-eyes, get the best you can find. Rib-eyes are going to be expensive no matter what, so you might as well spend a few extra dollars to get one that was grass fed and humanely raised. Look for cuts that show a healthy amount of white marbling on the interior and have a pure-white edge of fat along one side. Above all else, the steak should look like something you want to eat.
A one pound rib-eye steak is generally enough for two people to share. It's best to cook the steak the same day you buy it, but it can also be kept wrapped and refrigerated for a few days. Let it rest on the counter for 20 minute or so before cooking to take the chill off and help the steak cook more evenly.
Rib-eyes are a quick-cooking steak cut. You want them to kiss the grill, get some char, and then they're done. If you really want to give yourself a treat, add a pat of butter mixed with herbs to the finished steak just before serving.
Do you love rib-eye steaks? What's your favorite way to cook them?
Related: Cheap and Tasty Crowd-Pleaser: Flank Steak
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I like to rub mine down with a mixture of salt, pepper, and porcini powder. It brings savory to a whole new level without compromising any of that "beefy" flavor.
It sounds contradicting to recommend “Grass Fed” for a tasty and well marbled ribeye. Grass Fed is healthier but it is definitely NOT tastier. The key characteristic that makes a ribeye so good is it’s fat and marbling and with Grass Fed, you’re always going to get a leaner and dryer steak compared to a Corn Fed alternative. Yes, a really good Grass Fed will be better than a cheapo Walmart Corn fed, but if all things equal in quality, I’d definitely go with the non Grass Fed.
Also, cooking it on the same day will not necessarily give you the best result. Heston Bluthenthal has a good trick that can enhance the flavor of a grocery store cut. Place it in the fridge on a baking tray uncovered for a couple days and you’ll create a quck dry aging effect that actually concentrates the beefy flavors and give you a better tasting steak. There’s a reason why the dry aged steaks at gourmet restaurants and markets cost so much more and this trick will help you get closer to that quality.
Rib-eye's my favourite cut. I lightly oil the steak, and sear for a minute on each side in a hot, dry pan. Salt and pepper after cooking, rest for a couple of minutes, and add a sprinkle of chopped parsley. Serve with a green salad and a glass of red wine.
@GSTORM17 - The reason porcini powder doesn't compromise the beefy flavor is it's packed with unami, which is also what you find in beef when you cook it. I have to think that, at least on a subconscious level, you knew that.
I have to say, I disagree completely with the cooking times opined here. Ribeye steaks are best at mid-rare, and best cut thick, for precisely the reason stated in the article: they are heavily marbled, and the fat bastes the meat from inside. If you simply sear the meat on the grill, you will get none of the basting, and the connective tissue will not begin to break down. They need time on the grill. A ribeye done too rare is a crime. (I learned this from my son, who is a chef.)
I leave mine on the counter for at least 45 minutes, and salt them liberally. Please, people! Rare is not a religion. It's a technique.
@Vhoyt: How long would you recommend grilling a rib-eye steak? The ready cut steaks that I buy tend to be thin, just over half an inch usually, and a minute each side on a hot grill or pan is sufficient for a medium-rare cuisson (seared crust, pink and juicy inside, with a thin layer of rare in the middle). Family members like their steak 'blue' (seared on the outside, completely rare inside) and I agree with you that this does not do justice to rib-eye.
rib eye steak my best choice
thanks for tips
I'm planning on having a big BBQ with my family this weekend, definitely featuring some ribeyes. An Argentinean Malbec will go great with the meat...it has a wonderful spiciness and texture that will really set off the marbled steak.