Widely considered the most tasty steak, Rib-eye steaks come from the main muscle attached to the spine — also referred to as the “Rib”. This part of a cow does very little work during a it’s typical day-to-day, which means that the meat is very, very tender. More often than not, Rib-eye steaks are also laced with ribbons of marbling (intermuscular fat), giving them their much known rich, beefy taste. That being said, the degree of fat that this cut has means that one should usually cook the Rib-eye up to a medium rareness so all the fat is properly rendered down!
We recommend serving your beautiful Rib-eye steak with rosemary roasted potatoes and glazed carrots! Yum!