Beef rib steak also known as ribeye steak or Delmonico steak is considered by many steak aficionados as the holy grail of steaks. With its robust flavor, juicy tenderness, and signature marbling, it’s easy to see why this cut has an almost cult-like following.
As a lifelong steak enthusiast myself I’ve had my fair share of beef rib steaks from high-end steakhouses to backyard grills. Through trial and error, research, and enthusiast immersion I’ve gotten to know this cut inside and out. If you’re curious about beef rib steak and want to take your knowledge to the next level, you’re in the right place. In this article, we’ll cover everything there is to know about selecting, preparing, and cooking ribeye steak so you can start perfecting this carnivorous delicacy.
What Exactly is Beef Rib Steak?
To understand beef rib steak, it helps to know a bit about beef cuts. Beef rib steak is cut from the rib section of the cow, specifically ribs 6 through 12. It consists of portions of three muscles: the longissimus dorsi, complexus, and spinalis dorsi.
Out of these three muscles, the longissimus dorsi does the heavy lifting in a ribeye steak. Also known as the “eye” muscle, it spans from the sixth to twelfth ribs and gives the ribeye its signature tenderness. When looking at a raw ribeye steak, you’ll notice the longissimus dorsi muscle with its abundant marbling.
The complexus and spinalis dorsi muscles contribute flavor and texture. The spinalis dorsi, in particular, is highly prized by meat aficionados. Nicknamed the “ribeye cap”, this loose muscle imparts intense beefy flavor and pleasing mouthfeel.
Selecting the Perfect Ribeye
When selecting your ribeye steak, there are a few quality indicators to look for:
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Marbling – You want ample thin streaks of white fat coursing through the red meat. This intra-muscular fat ensures flavor and moisture.
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Color – Ribeye should be a rich red color. Avoid steaks that look brown or gray.
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Firmness – Press on the meat gently with your fingers. It should feel firm with a bit of springiness.
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Size – For ultimate thickness, choose a boneless ribeye steak that is 1 to 1.5 inches thick.
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Fat Cap – Examine the outer fat cap. It should be creamy white with an even thickness across the steak.
When browsing the butcher case, be sure to choose Prime or Choice grade ribeye for peak quality. Prime delivers beautiful fat marbling while Choice provides a happy medium between lean and fatty.
Preparing Ribeye Like a Pro
Preparing ribeye steak is simple, but proper technique makes all the difference:
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Trim – Trim off any visibly large chunks of fat around the edges only. Leave the main fat cap intact.
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Season – Generously season both sides with coarse kosher salt and black pepper. Feel free to add other dried herbs and spices as well.
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Rest – Allow the seasoned steak to rest on the counter for 30 minutes so the salt and pepper can penetrate deeply.
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Pat Dry – Just before cooking, pat the steaks very dry with paper towels. This helps achieve a flavorful sear.
With these four steps, your ribeye is prepped and ready to transform into the steak of your dreams.
Mastering the Cooking Process
Alright, let’s get down to the actual cooking so you can start enjoying perfectly cooked beef rib steak. While you can use various methods like grilling, broiling, or roasting, I find that pan-searing delivers the very best results. Here is a simple pan-searing technique:
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Heat – Get your cast iron or stainless steel skillet extremely hot over high heat.
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Sear – Add just a teaspoon of avocado oil to the pan. Carefully lay the ribeye in and let it sear undisturbed for 2-3 minutes.
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Flip – Flip the steak and sear the second side for another 2-3 minutes. This will give you a beautiful, brown crust.
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Bake – Pop the whole skillet straight into a 400°F oven and bake until it reaches your desired doneness, about 10-15 minutes for medium-rare.
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Rest – Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
The initial sear gives you that textural crust while the oven’s ambient heat gently brings the interior to a tender medium-rare. Resting afterward allows the juices to settle for a sublimely succulent bite.
Doneness Decoded
Judging doneness and knowing when to remove your ribeye from the oven or grill takes some finesse. Here is a simple guideline:
- Rare – 120-125°F, bright red center
- Medium Rare – 130-135°F, warm red center
- Medium – 140-145°F, pink center
- Medium Well – 150-155°F, slight pink center
- Well Done – 160°F+, uniformly brown throughout
For ribeye, I always aim for a perfect medium-rare around 130-135°F. This maintains the ideal juicy tenderness that ribeye is celebrated for. If you prefer your steak more done, just cook it a few minutes longer.
Carving and Serving Suggestions
Once your ribeye steak has rested, it’s time to slice into this masterpiece. Here are some carving and serving tips:
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Carve – Slice across the grain into 1/4 inch thick pieces. This ensures tenderness.
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Pour – Collect all the delicious beef juices from the resting board and pour them over the sliced steak.
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Sauces – Beef rib steak is amazing all on its own, but also pairs well with garlic herb butter, chimichurri, béarnaise, or au poivre sauce.
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Sides – Baked or mashed potatoes, mac and cheese, creamed spinach and grilled asparagus are all classic pairings.
Now you’re ready to savor forkfuls of the ultimate beef rib steak. The ambrosial flavors of perfectly cooked rare steak simply can’t be beat.
Rib Steak vs Ribeye – A Comparison
The rib steak is a bone-in cut taken from the rib section of a cow, specifically from ribs 6 through 12. This cut includes the rib bone, which enhances the presentation and provides additional flavor when cooked.
- Bone-In: The presence of the bone adds a rustic appeal and helps retain moisture during cooking.
- Marbling: Rib steak boasts rich marbling, adding succulent flavor and tenderness.
- Texture: The cut is tender due to the cows location, which is less exercised.
A rib steak is perfect for those who enjoy the drama of a bone-in cut. The bone also makes it an excellent choice for grilling or roasting, imparting a deeper, richer flavor to the meat.
Which Cut Is Healthier?
From a nutritional perspective, rib steak and ribeye are pretty similar, as both come from the same primal section. The primary difference lies in the fat content due to the presence of the bone and how the cut is trimmed. Ribeye, being boneless, might have a slightly higher fat-to-meat ratio, while rib steak includes the weight of the bone in its portion size.
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FAQ
Is a beef rib steak the same as a ribeye?
Is beef rib steak any good?
Rib steaks are some of our most popular steaks and are great for grilling. Both rib steaks and ribeyes have nice marbling, which makes them rich and flavorful. When choosing between a rib steak and a ribeye, it comes down to whether you want a bone-in cut or a boneless cut.
What is another name for a rib steak?
In the United States cuisine, a bone-attached beef rib can be called “rib steak”, “beef rib”, “bone-in beef rib”, “tomahawk steak”, “bone-in rib steak”, “ribeye steak” or “cowboy cut”. In Australia and New Zealand, a bone-in rib steak is called a “ribeye”.
Is beef rib steak tender?
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Muscle:Rib steak comes from the rib section, where the muscles aren’t used as much as those in other parts of the cow. This results in a more tender texture.
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Marbling:The marbling, or intramuscular fat, melts during cooking, adding flavor and keeping the steak moist and tender.
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Cooking:Proper cooking methods, like searing and resting, help to fully develop the flavor and tenderness of the ribeye.