What part of the cow does ribeye steak come from?

Ribeye steaks are one of our most popular cuts of beef. Certainly one of the most flavorful cuts of steak this is due to the marbling of fat throughout the meat. This marbling not only adds flavor but also helps to keep the steak from running dry during cooking.

Ribeye steaks come from primarily the longissimus dorsi muscle located in the fore rib primal. This area is located between the chuck and loin sections and is known for its tenderness and flavor. The rib primal cut is made up of ribs 6 through 12, with ribeye steaks typically being cut from ribs 6 through 9. 

Choosing Your Ribeye Steak

A high-quality ribeye steak will have marbling and good dark coloured meat. Marbling enhances the flavor and tenderness of the steak but is not then only measure to look for. The colour and shine of the fat is an indicator of the quality of the grass fed beef. Yellow and matt coloured is the best.

Aim for a steak that is at least 1 inch thick if you like it on the rare side.

 

Why cook ribeye steaks in a skillet?

 While grilling is often the go-to method for cooking steaks, using a skillet can be just as effective and even more convenient. Cooking in a skillet also allows you to baste and add flavourings to your steak through herbs garlic or flavoured butters.

In this how to cook, we will guide you through the steps to cook ribeye steaks to perfection in a skillet.

Step 1: Before Cooking Your Steak

Before cooking, season the ribeye steak generously with salt and pepper. You can also add other spices or herbs according to your preference. Let the steak sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat and the meat to come to an even temperature. This is key to avoid overcooking the outside of the steak.

Step 2: Get Your Skillet Hot

Place a cast-iron skillet over medium-high heat and let it preheat for a few minutes. Heating the skillet properly and evenly is crucial for achieving a nice sear on your steak. If the pan is not hot enough water can pool under and around your steak essentially boiling it. For this same reason do not over crowd your pan!

Step 4: Sear the Steak

Once the skillet is hot, add a small amount of oil to prevent sticking. Carefully place the ribeye steak in the skillet. Your aim is to sear it for a total of about 2 minutes on each side but flip it roughly every 15 seconds. This will create a beautiful crust on the outside and create a perfect even cook while keeping the inside juicy and tender. The reason this is best is the pan will be cooler when cooking the second side and it also allows the 

Step 5: Baste and Flavour

Tip the pan up and add a good knob of butter, plenty of thyme and garlic and baste the steak well in the infused butter making sure it is foaming but not burning flip after 30 seconds and give the other side 30 seconds.

Step 5: Check the Doneness

It should be right but to determine the doneness of the steak you can use the finger test (see here) or use a meat thermometer. For a medium-rare steak, the internal temperature should be around 130°F (54°C). Keep in mind that the steak will continue to cook as it rests, so it's better to remove it slightly below this temperature.

Step 6: Let it Rest!

Remove the ribeye steak from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender steak. This is key! Leave it not long enough and the flavour will leave along with those juices when you slice it.

 

By following these steps, you can achieve a delicious ribeye steak right in your own kitchen.