Ribeye
Bos taurus · Meat
Top 10 pairings
Ribeye steak is cut from the rib of beef, around the large eye of muscle along the back. Heavy marbling melts and bastes it as it cooks, and it is prized as one of the richest, most tender and most flavourful steaks.
Picking a good onedrag
Freshly cut, cherry-red, firmOff: tacky, slimy, smelling wrong
Counter freshEveryday bestSear, roast or braise, but mince needs 160°F (71°C). Pregnant? Cook all meat through.
ColourRed, a brownish cast under lights
Touch the surfaceMoist and clean, still not sticky
SmellMild, clean, faintly meaty
These cues are Beef's, and hold across its cuts; where this one differs, its own page says so.