Ribeye

This chart shows all of the cuts of beef for the many types of steaks.

 

The Ribeye is cut from the roast that sits at the top of the rib. Left whole it is known as a standing rib roast or, more commonly, Prime Rib (this is only true if it is a prime cut of beef). The Ribeye is a boneless cut, when the bone is left attached it is called a Rib Steak or bone in Ribeye. The only difference between the two is when the the bone is left in it tends to be more moist, and when your finished you can gnaw on the bone when your looking for more.

By far and away one of my very favorite cuts of meat. It has a nice percentage of marbling to it and this keeps the meat very tender and moist during cooking. The Ribeye soaks up marinade nicely as well. Cooking time on these steaks tend to take a bit longer due to their high fat content. Even when cooking this steak well done it still holds on to its flavor.  My suggestion is to cook medium rare, the Ribeye tastes the best when not over cooked. 

I would have to say that the Ribeye is the official steak of STEAKNIGHT Magazine.

Also Known As: Beauty Steak, Delmonico Steak, Entrecôte, Market Steak, Spencer Steak