Beef Ribeye Steak

Beef Ribeye Steak

Ribeye steak is cut from the rib section of the beef, specifically from the longissimus dorsi muscle, located between the chuck and short loin. It is one of the most popular premium steaks, prized for its rich flavor, tenderness, and abundant marbling.

What sets ribeye apart is its high level of intramuscular fat, which melts during cooking to create a juicy, buttery texture and deep beef flavor. A ribeye may be sold boneless or bone-in; when the rib bone is left attached, it is commonly known as a bone-in ribeye or rib steak.

Ribeye is best cooked over high heat, such as grilling, broiling, or pan-searing, to create a flavorful crust while keeping the center juicy and tender. It is especially well suited to medium-rare to medium doneness.