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Ribeye is my favorite steak cut! I tend to cook it until heated through, usually 2 to 4 hours, at 131°F (55°C). It is a very fatty cut though so some people like to use a slightly higher temperature, by 3 to 5 degrees. I prefer to finish it by chilling it in an ice bath for 5 to 10 minutes and then throwing it on a scorching hot grill.
Ribeye is hands down my favorite cut of meat and it is what I order every time I go to a steakhouse. It is tender but filled with flavorful marbling that breaks down into a mouthwateringly tasty meal. It is cut from the rib roast area and can also be known as rib eye, rib steak, and prime rib steak. It is located in the rib primal, which also has the back ribs.
Because it is such a rich and heavily marbled cut, it is packed with flavor and it is the go-to cut for many steakhouses. The rib roast it comes from also ages very well, making dry aged ribeye a very common cut to find. A good ribeye will be full of marbling without having more than one or two large chunks of fat on the inside. It will often have a fat cap or bone on one end, which will not affect the timing of the cook.
Even though I tend to use my standard temperatures on it, ribeye is a very fatty cut, so some people like to use a slightly higher temperature than they usually use on steaks, by about three to five degrees. Ribeye is tender so it only needs to be heated through, usually 2 to 4 hours for an average one. However, ribeye does have a lot of bite to it so it is fine going for a few hours longer without any negative results.
Due to the high fat content, finishing the ribeye with a great sear is critical. Ribeye is one of the few cuts that I almost always chill first in an ice bath before searing. This allows it to get a better crust and reduce a lot more of the fat.
When I eat ribeye I generally don’t need a sauce, but when I use one I look for something on the lighter and more acidic side. This helps cut the fattier flavor of the ribeye.
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