What is a Ribeye Steak?
The rib steak or ribeye is a cut of beef from the rib section, one of the nine primal cuts, and is prized for its tenderness and flavor. The ribeye is a boneless cut taken from the rib section of beef cattle while the rib steak is a bone-in ribeye. It is a very tender cut of meat, containing more marbling than other cuts. The cap (spinalis dorsi) in particular delivers a buttery, almost velvety bite.
Ribeye is most often grilled or pan-seared to medium-rare or medium to render its marbling. Reverse-searing works especially well for thick cuts.
Ribeye has been a steakhouse classic for ages, and remains one of the most popular premium steaks worldwide.
A typical ribeye weighs 10–16 oz. A 4 oz cooked portion has around 300 calories, 22–24g protein and 22–24g fat, with high B-vitamins, zinc and iron.
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Ribeye Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 10-12 mins | 145°F |
| Grill | 450°F | 10-15 mins | 145°F |
| Sous Vide | 130°F | 2 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Ribeye Steak, it's always good to have a meat thermometer handy and check internal temp regularly.
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