Cut

Ribeye

Heavily marbled steak from the rib primal — the fattiest, most flavorful steak on the cow.

Cut from the upper rib section (ribs 6-12), ribeye is the king of grilling steaks. Its abundant intramuscular fat (marbling) bastes the meat as it cooks, producing intense beefy flavor and a forgiving cook window. Bone-in ribeyes are sometimes called cowboy ribeyes; long-bone versions are tomahawks.

Related Terms

Tomahawk Steak

A bone-in ribeye with the rib bone left long (5-6 inches) and frenched for dramatic presentation.

Reverse Sear

Cooking a thick steak slowly at low heat first, then finishing with a hot sear for a perfect edge-to-edge cook.

Marbling

The intramuscular fat that runs through a steak in white veins — directly determines flavor, juiciness, and price.

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