What is
Rib Eye Steak?

Rib eye steak is a cut of beef that comes from the rib section of the cow. Known for its rich marbling and tenderness, it is often considered one of the best cuts of beef due to its flavor and juiciness when cooked properly.

Origins & History

The rib eye steak is popular in many countries, but it is particularly favored in the United States where it has become a staple in steakhouses and barbecue culture. Its roots can be traced back to traditional butchery, where knowledgeable butchers chose the rib section as a prime source of flavorful beef.

Taste & Texture

The rib eye steak is known for its rich, beefy flavor, enhanced by the fat content that melts during cooking, providing a juicy and tender texture.

Ingredients

Rib Eye Beef

The rib eye beef is cut from the rib primal section of the cow, specifically from ribs six through twelve. It contains a good amount of intramuscular fat, known as marbling, which contributes to its flavor and tenderness.

Salt

Salt is commonly used to season the rib eye steak before cooking to enhance its flavor. It draws out moisture, creating a nice crust on the steak when seared.