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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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.
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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.
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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
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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
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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
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Bone-In Rib Eye Steaks with Grilled Onion Jam

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
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Our 24 Best Rib Eye Steak Recipes

For an impressive, low-maintenance dinner, you can’t beat rib eye steaks. Here, you’ll find all sorts of preparations of the rich cut, from steakhouse-style to grilled brochettes.
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Grilled Rib-Eye Steaks with Roasted Rosemary Potatoes

Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.    More Amazing Steaks