ribeye

Ribeye is a beef steak cut from the rib primal of cattle, typically from the area of ribs six through twelve. It is characterized by pronounced marbling—the distribution of intramuscular fat—that contributes flavor and tenderness. A boneless ribeye is common; bone-in versions are also available and are frequently marketed as a cowboy steak. The name refers to the eye of the longissimus dorsi muscle at the center of the cut, with the surrounding rib meat.

Anatomy: The ribeye comprises primarily the longissimus dorsi, often with a portion of the nearby spinalis dorsi, also called the ribeye cap. The amount of cap and marbling varies by grade, breed, and trimming. Ribeye is distinct from prime rib, which is typically sold as a larger roast with bones and carved for serving.

Preparation and cooking: Ribeye is popular for dry-heat cooking methods such as grilling, pan-searing, or broiling. Because of its marbling, it is often forgiving of higher heat but is usually best cooked to medium-rare or medium to maximize tenderness and flavor. Resting for a few minutes after cooking helps redistribute juices. It can be seasoned simply with salt and pepper or with other seasonings.

Nutrition and flavor: Ribeye is relatively high in fat due to marbling, yielding rich flavor and tenderness. Protein content is typically around 20–25 g per 100 g, with fat about 20–25 g per 100 g, and calories commonly in the 250–300 kcal per 100 g range, varying with trim and preparation.