Rib-eye steaks, raw. piqsels.com / CC0 1.0
The rib “eye” is a part of the rib section that doesn’t get much exercise, which leaves the meat very tender. Steaks from the rib-eye are usually generous, hearty ones with good marbling which makes them very juicy.
The definition of a “rib-eye steak” generally also supposes that the steak is boneless, though occasionally you will see them being sold with bone-in and still being called rib-eye (with the bone in, they should more properly be called “rib steaks.”)
Rib-eyes should be cut thin for pan-frying, thicker for barbequing.
Cooking Tips
Very tender. Cook quickly on high heat.
 |
|
Amount
|
| Calories | |
260
|
| Fat | |
19 g
|
| Protein | |
21 g
|
Language Notes
Sometimes confusingly called a “Beauty Steak”, which is also a synonym for boneless chuck eye steak.
Cooked rib eye steak tied with butcher string. Deborah Breen Whiting / pixabay.com / 2015 / CC0 1.0