Ribeye, also known as the Scotch fillet (in Australia and New Zealand), is a beef steak from the beef rib.
The most popular cut of beef steak, a rib-eye is cut from the rib meat of a cow and can be boneless or left with the bone, depending on preference. The marbling of fat found in a rib-eye yields a tender and juicy steak after cooking, which some argue is increased by the additional fat and moisture provided by the bone if a bone-in cut is chosen.
Selecting and Buying
Preparation and Use
The most popular way to prepare rib-eye steak is to grill over an open flame, though using a cast-iron skillet on stove top is also acceptable. Cooking time is dependent on the desired level of tenderness, with a "rare" steak describing meat that is still pink and tender through the interior, while "well-done" refers to being cooked throughout, leaving the steak firm and brown in the center. Medium-rare is the most commonly preferred level.
Conserving and Storing
It is ideal to consume a rib-eye within one to three days after purchase. Store in the refrigerator in its packaging until ready to prepare. If desired, the raw steak may be frozen and kept in the freezer for up to 6 to 12 months, then thawed in the refrigerator 12 to 24 hours before preparation. After being prepared, immediately refrigerate any leftovers and consume within one to three days.
- Pepper Crusted Bone-In Rib-Eye With Tomato-Cilantro Relish
- Marinated and Grilled Buffalo Rib-Eyes
- Rib-Eye With Chanterelles
- Grilled Thick Cut RibEye Steak with Tomatoes and Radish Salad
- French Onion Rib Eye Steak
- Ribeye Steak
- Pan Fried Rib Eye Steaks With Caper Sauce
- Marinated Rib Eyes
- What is the difference between a rib eye roast and rib eye steak?
- What is the difference between rib eye roast and rib eye steak?