Demystifying the Mouthwatering Beef Rib Steak

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:

• Marbling – You want ample thin streaks of white fat coursing through the red meat. This intra-muscular fat ensures flavor and moisture.

• Color – Ribeye should be a rich red color. Avoid steaks that look brown or gray.

• Firmness – Press on the meat gently with your fingers. It should feel firm with a bit of springiness.

• Size – For ultimate thickness, choose a boneless ribeye steak that is 1 to 1.5 inches thick.

• 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:

• Trim – Trim off any visibly large chunks of fat around the edges only. Leave the main fat cap intact.

• Season – Generously season both sides with coarse kosher salt and black pepper. Feel free to add other dried herbs and spices as well.

• Rest – Allow the seasoned steak to rest on the counter for 30 minutes so the salt and pepper can penetrate deeply.

• 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:

• Heat – Get your cast iron or stainless steel skillet extremely hot over high heat.

• 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.

• Flip – Flip the steak and sear the second side for another 2-3 minutes. This will give you a beautiful, brown crust.

• 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.

• 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:

• Carve – Slice across the grain into 1/4 inch thick pieces. This ensures tenderness.

• Pour – Collect all the delicious beef juices from the resting board and pour them over the sliced steak.

• Sauces – Beef rib steak is amazing all on its own, but also pairs well with garlic herb butter, chimichurri, béarnaise, or au poivre sauce.

• 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.