What is the ribeye
The ribeye, cut from the rib primal of the cow, is a meat lover’s dream. Its marbling and proximity to the bone create exceptional tenderness and rich flavor. Opt for bone-in for that extra depth of taste or go boneless for easy slicing and grilling. What makes ribeye steak special? The balance of fat and meat results in a juicy, flavorful, and succulent experience that’s truly a carnivore’s delight.
Where its located on the animal
The ribeye steak is located in the beef rib primal, which is situated in the upper part of the cow’s ribcage. This cut is primarily sourced from the longissimus dorsi muscle.
How to Cook a ribeye
1st way: Stovetop to oven:
- Sear all both of your Ribeye in a cast iron pan on Med High Heat
- Once you are happy with the sear (3-5 mins), transfer to your oven (350 to 375 degrees) to finish to desired temperature (if needed)
2nd way: Grill
- Get a nice sear on your Ribeye over direct heat
- Once you are happy with the sear (3-5 mins), transfer to the “cold side of the grill” or non-direct heat to finish to desired temperature (if needed)
- Pro Tip: Raise your steak 3-4 inches from your charcoal grill if your coals are too hot. This will give you a slower cook and less char on the steak.
3rd way: Smoke to Reverse Sear (Tomahawk or Bone in)
- Smoke the Ribeye in your smoker at 225-250 degrees (roughly 2 hours depending on the size of your device)
- You are looking for an internal temp of 130 for a Med Rare to Medium Ribeye
- Once it hits your desired temperature, pull it from the smoker and let it rest for 15 mins to stop cooking.
- Now fire up your grill or cast iron pan to high heat and finish the ribeye with a sear on both sides.
- Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.
Preferred Temp to cook a ribeye
For a Rare Ribeye: 115-120 internal temp
For a Med Rare Ribeye: 125 degrees
For a Med Ribeye: 130-135 degrees (we prefer about 130 degrees)
need to know about the ribeye
- Its going to be fattier/more marbled than the New York Strip
- They are usually cut thicker than other steaks so they can take longer to cook
- WE like to slice, fan the meat and give a touch of finishing salt to make sure the middle of the meat gets seasoned (since its usually a thicker cut)