A Simple & Comprehensive Guide: Ribeye Steak

Ribeye steak is known for its rich marbling, bold beef flavor, and reliable tenderness. It comes from the rib section of the cow. An area that doesn’t work as hard as the shoulder or legs, but allows the fat to develop evenly throughout the meat.

For families who enjoy grilling or pan-searing a great steak. Ribeye is often the cut that delivers the most satisfaction but with the least amount of work.

Where Ribeye Steak Comes From

Ribeye is cut from the rib primal, which is located along the upper back of the animal, just behind the shoulder. This section supports the frame but doesn’t do heavy work, which is why ribeye steak is naturally tender.

Because of this location, the ribeye naturally develops:

• Generous and even marbling
• Soft muscle fibers
• A rich and beef-forward flavor
• Juicy texture when cooked properly

The balance of fat and meat is what gives ribeye its signature taste.

Best Cooking Methods

• Grilling
• Cast-iron searing
• Reverse searing
• Boiling

A Simple Word From the Ranch

The ribeye is a reminder that good beef doesn’t need much help. When cattle are raised with care, and the cut is cooked simply. The flavor speaks for itself.