Ribeye Steak



There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work. This steak is noticeably more tender with a rich and buttery texture, much of which is likely due to the ribeye's high fat content. Its generous marbling keeps the steak juicy throughout cooking and adds a lot of flavor. F&W's guide to ribeye helps you cook this cut perfectly and offers ideas for rubs, bastes and other flavorings.

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Prakas' Rib Eye

Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by Kris Yenbamroong, who named the dish for his father, Prakas. Quickly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they absorb even more flavor and cook to a perfect medium-rare. Stirring fresh Thai basil into the warm steak and tomatoes just before serving allows it to gently perfume the whole dish.

Dry-Aged Rib Eyes with Burgundy-Truffle Sauce

At The Beatrice Inn, Angie Mar loves using cuts from Pat LaFrieda Meat Purveyors for their quality and attention to aging. The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.

Steakhouse-Style Rib Eyes

Jaw-dropping centerpiece dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of meat great. Given enough time to penetrate tissue, salt works flavor magic: It denatures proteins, breaking up their molecular strands into shorter amino acids—among them an abundance of glutamic acid, the essence of umami—to release a complex symphony of savory flavors. Rich cuts of meat, like a bone-in rib eye, benefit from a dry brine and air dry, which concentrates flavor. Seasoning ahead of time increases iron-y notes in prime-graded cuts of meat and breaks down the connective tissue, resulting in an especially juicy steak.

Steak Au Poivre with Red Wine Pan Sauce

Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fat and tie it into a round for even cooking    Slideshow: More Rib Eye Steak Recipes 

Shabu-Shabu

A delicious new use for your fondue pot: Shabu-Shabu. You’ll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice. Or, purchase some sliced rib eyes at an Asian grocery store. Slideshow: More Rib Eye Recipes 

Beef-and-Celery Yakitori

The surprise in this dish is celery, which is actually perfect for skewering and grilling. It becomes deliciously crisp and tender, making it the ideal partner for rich and fatty rib eye steaks. Slideshow: More Rib Eye Steak Recipes 
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Rib Eye Steaks with Togarashi-Lime Butter

These rib eye steaks from Seattle chef Renee Erickson are pan-roasted in a cast-iron skillet and basted with butter as they cook for an incredible caramelized crust.Slideshow: Best Steak Recipes

Bone-In Rib Eye Steaks with Grilled Onion Jam

Rating: Unrated
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The combination of tangy-sweet jam and garlicky, buttery meat is irresistible. New York City chef Dan Kluger says the trick to grilling perfect steak is starting the meat at room temperature and turning it often so it cooks evenly. Slideshow:  More Steak Recipes 

Steak Frites

People throughout France sit down regularly to a meal of deceptive simplicity and universal appeal: steak and french fries. It may seem like the world's easiest dish (after all, it requires only two main ingredients), but the steak must be meaty and juicy, the potatoes buttery and crisp, and both must arrive at the table piping hot. Here's an uptown version of this French bistro classic, featuring Steven Raichlen's favorite cut of beef for steaks—rib eye—anointed with a dollop of creamy Roquefort butter. The French would most likely pan-fry the steaks, but Raichlen prefers the flavor that comes with grilling. The frites get their meltingly soft interior and crisp crust from a two-step frying process: the first at a lower temperature to cook them through, the second at a higher heat to crisp them. Plus: More Grilling Recipes and Tips