Ribeye steak stands out as one of the world’s favorite beef cuts. Its rich flavor and tender texture win over meat lovers everywhere. In this article, you’ll learn where it comes from on the cow, what it tastes like, why it’s so good, and the best ways to cook it.
What is a Ribeye Steak?
A ribeye steak is a premium cut of beef from the rib primal. It’s one of the most popular steak cuts known for its generous marbling, amazing tenderness, and rich beefy flavor. It’s easy to cook and perfect for high-heat methods like grilling or pan-searing. Even if you’re a beginner, it’s a forgiving cut that always turns out great.
One of the best things about ribeye is its consistency. No matter the grade, it always delivers on flavor and tenderness. The only downside? Ribeye is a premium cut, so it’s not cheap. But even with the higher price tag, for most steak lovers, the incredible taste and texture make it one of the best cuts of steak.
What makes a ribeye steak stand out is how its muscle and intramuscular fat (marbling) work together. Ribeye steak includes three to four muscles: Longissimus Dorsi, Longissimus Costarum, Complexus, and Spinalis Dorsi – depending on how the butcher cuts it.
The largest muscle, the Longissimus Dorsi, sits at the center of the steak. It’s very tender, well-marbled, and has a great beefy flavor. Next is the Spinalis Dorsi, which is packed with generous marbling, giving it a rich flavor and an amazing tenderness. The Longissimus Costarum and Complexus are smaller but still add to the overall taste and texture.
Check out the photo below to see how it all comes together.
What Are the Other Names for Ribeye Steak?
Here are some of the most popular other names for the ribeye steak in the United States:
- Rib eye steak,
- Rib steak,
- Ribeye roll steak,
- Delmonico steak,
- Beauty steak,
- Spencer,
- Market steak.
Remember that some names, especially “Delmonico steak,” have been used for various beef cuts over time, so they don’t always refer to the ribeye steak.
Where Does a Ribeye Steak Come From on a Cow?
Ribeye steak comes from the cow’s rib primal. Butchers cut it from the ribeye roll sub-primal, a part of the beef rib that runs from the 6th to the 12th rib, covering seven ribs in total. Steaks cut closer to the 12th rib have a larger longissimus dorsi muscle, while those nearer the 6th rib include more of the flavorful spinalis dorsi.
Look at the photos below to see how the muscle sizes vary based on the rib location.
Ribeye Steak Nutrition Facts
| Nutrition | Portion size: 3 oz = 85 g |
|---|---|
| Calories | 225 |
| Total Fat | 14.3 g |
| Protein | 22.6 g |
| Zinc | 4.07 mg |
| Potassium | 277 mg |
| Vitamin B-6 | 0.451 mg |
| Vitamin B-12 | 1.49 µg |
Data source: USDA.
What Does Ribeye Steak Taste Like?
Ribeye steak has a rich, robust beef flavor with a bit of sweetness and a wonderfully juicy, tender texture. It’s like experiencing a burst of pure beef goodness. Its natural marbling melts during cooking, boosting the taste and keeping the steak moist and satisfying. If you haven’t tried a ribeye yet, you’re missing out on one of the best cuts.
The quality of the cut matters a lot, so choosing a well-graded ribeye can make all the difference. It’s a steak that leaves a lasting impression, definitely one you shouldn’t miss. If you’re after a steak that stands out from the rest of the types of steak, try a ribeye – you won’t be disappointed.
How Tender Is the Ribeye Steak Compared to Other Cuts?
Ribeye is one of the most tender steak cuts, ranking just behind tenderloin and flat iron. The tenderloin takes first place, the flat iron comes second, and the ribeye ranks third.
What is the Average Length and Weight of a Ribeye Steak?
On average, ribeye steak measures between 6 and 7 inches (15 to 18 cm) in length. When it’s cut to about 1.5 inches (3.8 cm) thick, it weighs around 15 ounces (425 grams).
Does Ribeye Steak Have a Bone?
Yes, ribeye steak comes in both bone-in and boneless versions. When there’s a bone, it’s simply called just a bone-in ribeye steak. If the bone is long, about 5 inches (13 cm) or more, it’s known as a tomahawk steak. A shorter, medium-length bone, up to 5 inches (13 cm), makes it a cowboy steak.
Is Bone-in Ribeye Taste Better Than Boneless?
No, there’s no difference in taste between a bone-in and a boneless ribeye. The only difference is in the cooking process. The bone insulates the meat, so the meat near the bone cooks a bit slower so that part of the steak stays a little less done than the rest. That said, a bone-in ribeye just looks more impressive. Many people love the look of a bone-in ribeye, which is why it’s a favorite on restaurant and steakhouse menus.
Is Ribeye Steak Expensive?
Yes, ribeye steak is one of the more expensive cuts of beef. Its price can range from a few dozen dollars to several hundred dollars per steak, especially if you opt for something like wagyu ribeye. The final cost varies based on a few factors, including the type of beef, beef grade, where you buy it, and the vendor.
What Are the Best Methods for Cooking Ribeye Steak?
Here are the best cooking methods for ribeye steak:
- Pan-Searing Only: Pan-searing is the quickest way to cook a ribeye, but it takes some practice to nail it without overcooking. Once you’ve mastered the technique, you’ll have a delicious steak ready in minutes. Heat your pan until it’s extremely hot, then sear the steak to develop a beautiful crust while keeping the inside medium-rare. It’s a fast method that is perfect for anyone who loves cooking with high heat.
- Grilling: Grilling gives your ribeye a smoky flavor and a great crust from the open flame. This method works for ribeyes of any thickness. For thinner cuts, use direct heat; for cuts thicker than 1.5 inches, start with direct heat to form a crust and then move to indirect heat to finish cooking slowly for perfect doneness.
- Sous Vide: Sous vide is a simple and foolproof method to cook the ribeye steak evenly every time. Even if you’re a beginner, it guarantees consistent results without the guesswork. After cooking sous vide, quickly sear the steak in a hot pan to create that perfect crispy exterior.
- Pan Searing and Oven Finishing: This two-step method gives you better control over the steak’s doneness – especially for thicker cuts around 2 inches (5 cm) thick. Start by searing the ribeye steak on the stove to form a beautiful crust, then finish it in the oven. This extra step helps you get a steak with a perfect balance between a golden-brown, crispy exterior and a well-cooked inside.
- Reverse Searing: Reverse searing is a technique where you start by slowly cooking your ribeye at a low temperature so it cooks evenly. Then, finish it with a quick, high-heat sear to create a beautifully caramelized crust. It’s a simple method that’s great for anyone worried about overcooking – it works best with thicker cuts, ideally around 2 inches (5 cm) thick.
Ribeye steak is a forgiving cut that shines when cooked quickly over high heat to medium-rare doneness. At that doneness, the intramuscular fat (marbling) melts into the meat, making it more juicy and flavorful. Cooking it beyond medium doneness will make it less tender and juicy.
For the best flavor and texture, go for a ribeye steak that’s 1.5 to 2 inches (3.8 to 5.1 cm) thick, so you can easily get a nice sear outside while keeping the inside medium-rare.
Is Ribeye Pork or Beef?
Ribeye is most commonly associated with beef. However, the term “ribeye” can also apply to pork, as seen in examples like ribeye pork chops or pork ribeye steak.