Some things in life are almost impossible to wait for: your first kiss, season premieres of your favorite TV show, and a perfectly cooked ribeye steak. Mastering the ribeye takes skill, patience, and a big appetite.
Fortunately, by the time you finish reading this article, you’ll know exactly what it takes to buy, cook, and serve a ribeye steak.
Table Of Contents
What Is a Ribeye Steak?
The ribeye steak is one of the most sought-after cuts in the world of red meat. Although the cut typically contains the rib bone, you can get a ribeye with or without the bone.
Choosing a ribeye steak with the bone will add more flavor, but it will also be harder to cook properly. If you’re new to cooking steak, we recommend you start with a boneless ribeye cut.
A ribeye steak consists of a long tender muscle called the longissimus dorsi, which runs from the hip to the shoulder. Since this muscle is less used than others, it’s far more tender. The longissimus dorsi also contains a significant amount of fat, which adds flavor and moisture. As a result, the ribeye is commonly referred to as the “beauty steak”.
Where Is the Ribeye on a Cow?
The ribeye steak is from a long, tender muscle known as the longissimus dorsi. The muscle runs from a cow’s shoulder blade to the hip bone. The muscle doesn’t engage in exercise or physical support of a cow’s weight, which is why it’s so tender.
What Does Ribeye Steak Taste Like?
Also known as beauty steaks, ribeye steaks are juicy and tender with a rich, buttery flavor. They contain some marbling fat that gives the meat a distinctive beef flavor. If you buy a cut with the bone (that is, bone-in steaks), you’ll find that it adds moisture and flavor to the steak. The ribeye has a fine grain and smooth texture.
Where to Buy Ribeye Steak
You can normally find ribeye steaks at any supermarket. However, for higher-quality cuts, you’re better off going to a butcher shop. When shopping for red meat, be aware of smells, colors, and aesthetics. As the name suggests, red meat should be dark red. Sometimes red meat can appear brownish, which just means it was exposed to oxygen.
Ribeye steaks typically have a lot of marbling (speckles of white fat throughout the surface). The more marbling, the better the steak will taste.
Ribeye cuts should be tight and firm. If the meat looks like it’s about to fall apart, it’s likely lower-quality. You should also consider things like the sell-by and use-by date when buying a ribeye steak.
The most important aspects you want to look for when buying a ribeye steak are:
- Color: When choosing a steak, try to find a cut with no brown spots. While steaks with brown spots are still safe to eat, they aren’t as fresh.
- Marbling: It is a term to define how much fat a steak has. Fat allows the steak to retain its natural flavors and the taste of your seasoning. Look for a ribeye steak with lots of marbling.
The best cooking methods for ribeye steak use high heat to give optimal results. They include broiling, baking, grilling, and pan-frying in a cast-iron skillet. When cooked using these techniques, the steak gets a seared with a brown crust on the surface, while the inside remains juicy and tender. Pan-frying perfects your ribeye steak, giving it more flavor and a mouth-watering look.
Ribeye Steak Nutrition & Calories
The long, tender muscle in ribeye steak (longissimus dorsi) contains a good amount of fat (10.8 g) that moisturizes and adds flavor to your dish. a 3.5 oz. portion of ribeye steak contains about 291 calories. The steak is also rich in iron and proteins.
Ribeye Steak Recipes
- Grilled Ribeye Steak – Give your ribeye steak a lift with your favorite dry rub marinade to prepare a delicious meal. Sear over your grill or skillet for a tasty dish.
- Garlic Marinade Ribeye Steaks – The garlic ribeye steak is broiled or grilled after marinating in a mix of soy sauce, garlic and other seasonings. Marinate the steak for at least a couple of hours to prepare a flavorful meal. Bone-in ribeye steaks offer more flavor than their boneless counterparts.
Delmonico vs Ribeye
Delmonico steak is a type of steak that borrows its name from the Delmonico’s Restaurant in New York, where this cut was popular in the 1800s. Many chefs, butchers, and steak experts don’t have a common view on whether Delmonico should be bone-in or boneless.
Some also confuse it with ribeye due to its similar appearance. However, there are significant differences between Delmonico and ribeye in terms of cut location, taste, and price.
Locations from which Delmonico and ribeye come are close but very distinct. By now, you know that ribeye comes from the cow’s rib, while Delmonico is a cut from the cow’s short loin (the area closer to the back of the animal). Some butchers also take it from the chuck (the active muscle of the cow or the area closer to the front).
The ribeye is a juicy and tender piece of steak because it originates from the part of the cow that contains a lot of fat and marble. Therefore, ribeye fans can grill the meat without adding vinegar.
Delmonico steak is tougher and requires other cooking methods. A Delmonico steak that comes from the short loin is perfect for the grill. However, if the steak comes from the chuck, it is better to marinate it first and then sauté it in a skillet.
There is a significant difference in price between the Delmonico and ribeye varieties. If you purchase Delmonico steak from the local grocery store or butcher shop, you will notice that it is cheaper than the ribeye cut.
Ribeye is one of the most expensive beef cuts on the market due to its premium value, tenderness, and buttery flavor. If you compare ribeye and Delmonico, you will see that ribeye is priced twice as high as Delmonico.