Alternative Cuts: Ribeye : The Marbled Meat Club


Alternative Cuts: Ribeye

The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.

Meat from the rib section is more tender and fattier than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavourful, and well suited to dry heat cookery. The ribeye can be cut boneless or bone-in, a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavour. 

Pan-frying, grilling , searing and broiling are the most recommended ways of cooking this beef cut. Because its copious fat is prone to causing flare-ups, grilling can be a bit tricky. It is recommended for this cut to be served at medium-rare, to medium, as this will melt fat in the meat and give more flavour.

You can see more beef cuts here.

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