Steak lovers love ribeyes. It’s the king of steaks with intense marbling, rich, buttery flavor and tender texture. It delivers mouthwatering, juiciness and flavor in every bite. Grill, pan roast or reverse sear to medium-rare doneness for maximum tenderness.
The ribeye is carved from the primal section called the beef rib between the chuck (shoulder and the loin, and spans from ribs six through twelve. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the ribeye.
The ribeye consists of the longissimus dorsi (eye of the ribeye), complexus, and spinalis (also known as the crown or cap).
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Learn more about the ribeye and how to cook it in our Butcher’s Guide:
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What is a Top Sirloin?
What is a Ribeye?
What is a T-bone?