Marbling Equals Flavor: The ribeye is prized for its marbling, which refers to the streaks of fat within the meat. More marbling means a juicier, more flavorful steak.
It Can Be Bone-In or Boneless: Ribeye can be served with the bone (often called a Cowboy or Tomahawk steak) or boneless. The bone can add extra flavor during cooking.
Also Known as Scotch Fillet: In some countries, like Australia and New Zealand, the ribeye is known as a Scotch fillet when sold boneless.
Perfect for High-Heat Cooking: Ribeye is best cooked over high heat, whether you grill, pan-sear, or broil it.
The Deckle is the Best Part: The outer section of the ribeye, known as the "deckle" or "spinalis.
Ribeye vs. Prime Rib: Ribeye and prime rib come from the same section, but prime rib is a larger roast, while ribeye is a single steak cut from that roast.
Dry-Aging Enhances Flavor: Some ribeye steaks are dry-aged, which means they are stored in a controlled environment for weeks or months to concentrate flavor and tenderize the meat.
It’s One of the Most Expensive Cuts: Ribeye is often one of the pricier steak options due to its rich flavor, high fat content, and popularity among steak enthusiasts.