Ribeye steak is a highly prized cut of beef known for its rich marbling and intense flavor. It is a favorite among meat enthusiasts and is often featured on high-end restaurant menus. While it may seem like a simple cut of meat, there is much to learn about ribeye steak, from its origin and characteristics to the best methods for cooking and serving it.
In this article, we will explore everything you need to know about ribeye steak, including its history, different varieties, cooking techniques, and where you can find the best cut.
What are ribeye steak cuts
Ribeye steak is a popular and well-loved cut of beef that comes from the rib section of the cow. It is a highly marbled steak with a rich, beefy flavor and a tender texture. The ribeye is typically cut from the sixth to the twelfth rib of the cow and can be boneless or bone-in.
Its history can be traced back to the 19th century when it was first mentioned as a “Delmonico steak” in Delmonico’s Restaurant in New York City. Over time, the name evolved to “ribeye” as the cut became more widely popular. The ribeye is a favorite among steak lovers for its intense flavor and is often featured in high-end restaurants and steakhouses. Its popularity has also led to the development of various cooking techniques and recipes that highlight the unique flavor and texture of ribeye steak.
How to cook ribeye steak
Cooking a ribeye steak to perfection requires a balance of timing, temperature, and technique. Before cooking, it is essential to let the steak come to room temperature to ensure even cooking.
Next, season the steak generously with salt and pepper, and for added flavor, you can also add herbs or garlic. The most popular cooking methods for ribeye steaks are grilling and pan-searing. When grilling, preheat your grill to high heat and sear the steak for a few minutes on each side before moving it to indirect heat to finish cooking. When pan-searing, use a cast-iron skillet and heat it on high until it’s hot, then add oil and the steak. Sear the steak for a few minutes on each side before finishing in the oven. It is important to use a meat thermometer to ensure the steak is cooked to the desired level of doneness.
Finally, let the steak rest for a few minutes to allow the juices to redistribute, resulting in a juicier and more tender steak.
Types of ribeye steak
Knowing the different types of ribeye steak can help you choose the best cut for your preferences and cooking style. Here are the different types:
- Bone-in ribeye: this type of ribeye includes the bone, which adds flavor and helps keep the meat tender.
- Tomahawk ribeye: a bone-in ribeye with a long, curved bone resembling a tomahawk. It’s a large, thick cut that’s perfect for sharing.
- Cowboy ribeye: another bone-in ribeye, but with a shorter bone. It’s also a thick cut but not as large as a tomahawk.
- Cap steak: also known as spinal, is a thin, highly marbled cut from the top of the ribeye. It’s extremely tender and flavorful.
- Chuck ribeye: this is a less expensive cut that’s still quite flavorful. It comes from the chuck section of the cow, which is typically used for stews and roasts.
About ChopHouse Steaks
At ChopHouse Steaks, we offer a variety of beef ribeye steak options, including bone-in, boneless, and Wagyu ribeye, as well as ribeye roasts.
Contact us today to get your hands on a delicious ribeye steak and learn the perfect ribeye steak recipe.
