Beef Ribeye
entrecôte · Scotch fillet · rib-eye steak · cowboy steak (bone-in)
Cut from the rib section of the animal — ribs 6 through 12 — the ribeye is the most fat-marbled of all the common steaks. The intramuscular fat dispersed throughout the meat melts during cooking, basting the muscle fibres from within and producing a succulence and depth of flavour that leaner cuts cannot achieve. The spinalis dorsi (the cap muscle running along the edge) is widely considered the finest part of the entire animal.
Rich, buttery, beefy and complex. High fat content carries a wide range of flavour compounds, including lactones that contribute butter-like notes. When well-marbled beef browns, the Maillard crust contributes additional roasted, nutty character.
Tender with fine marbling that melts through the meat when cooked. At medium-rare (54–57°C): yielding, juicy. The fat cap renders to a silky richness. The cap muscle is especially tender and richly flavoured.
Refrigerate loosely wrapped for up to 3 days. For dry-aged character, leave unwrapped on a rack in the coldest part of the refrigerator for 1–2 days before cooking. Bring to room temperature 45 minutes before cooking.
Salt generously 45 minutes before or up to 24 hours in advance. For high-heat searing, pat completely dry. The cap muscle may cook faster than the eye; monitor internal temperature in both. Rest for at least 5 minutes after removing from heat.