Rib-Eye Steak Guide

Ribeye steak is a popular primal cut that is often sizeable making it a great protein for an impressive dish. It is favoured by many due to its tender texture and full flavour thanks to its high amount of marbling that enhances its taste.

What is Rib-Eye Steak?

Ribeyes are a desirable boneless steak from one of the primal cuts of the animal and make an exceptional eating experience. They are known as the ‘King of steaks’ because they have the four main elements of a great steak; juiciness, flavour, tenderness and texture. However, this also makes it one of the more expensive steak cuts.

Which Part of A Cow Is Rib-Eye Steak From?

Ribeye steak is cut from the top of the rib section of the steer, specifically between the ribs of the cow, which is why the cut is boneless. As it is cut from a less exercised muscle region and is often tender in texture. The significant marbling present in the steak is because the section of meat is closer to the head of the cow.

How Much Rib-Eye Steak Is on A Cow?

As the rib section is large, there can be many ribeyes from one cow. However, as prime rib are also taken from the same section it needs to be divided between the cuts. Ribeye is also a larger steak cut and are usually upwards of 10oz with a thickness of 1.5 inches minimum, which means less can be harvested in comparison to other cuts. The average cow is around 534kg (86 stone) and can produce approximately 12 rib steak cuts.

What Does Beef Rib-Eye Steak Look Like?

The ribeye steak is typically a larger sized and thick steak cut and due to this, is popularly 10oz or more. It is a substantially marbled steak, with white flecks of fat scattered throughout which is one of the main signs of a good quality ribeye, as well as, it being bright red in colour.

What Does It Taste Like?

Ribeye steak is smooth textured with a fine grain and is one of the most flavoursome cuts. It has many ribbons of intramuscular fat that melt into the meat when cooked which give it an intense beefy flavour.

How to Cook Rib-Eye Steak

Ribeyes are best cooked by a direct heat source as the fat melts giving moisture and flavour to the meat, whereas in an oven the fat renders out leaving the steak dry and tough. Our suggested direct heat method is grilling. Alternatively, a two-step process is perfect for a ribeye to render the fat and still form a crust. In this case, quickly searing in a pan using butter or unflavoured oil followed by grilling.

How to Store Rib-Eye Steak

Refrigerated, ribeye steak keep up to 5 days and frozen for 4 to 12 months. Vacuum packed steak can last longer with up to 6 weeks in a refrigerator and when frozen can last up to a year or more.

Explore Our Locally-Sourced Steaks

We offer a selection of delectable prime steaks, ranging from the well-known and widely loved cuts, to those less sought-after that can be utilised in inventive ways to produce the most delicious recipes at a lower cost.

The Fibrous One…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The Tender One…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The Juicy One…

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The Lean One…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'Best Of Both' One…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The Show Stopping One…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The Gaucho's Favourite One...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

The Flat Iron One...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

The Double-Sided One...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The Braising One...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The Steak Lover's One...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The Bold One...

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

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