Savor the rich and buttery flavor of the ribeye steak, a classic and versatile cut of beef that is sure to satisfy your taste buds. This article will explore the characteristics of this prized steak, explain where it comes from, and offer guidance on how to prepare it for a delicious meal.
What is a Ribeye Steak?
The ribeye steak is a popular cut of beef known for its tender texture and rich flavor. Derived from the rib section of the cow, this steak is characterized by its marbling of fat, which contributes to its juiciness and taste. It's the perfect choice for those who appreciate a well-marbled steak with a robust flavor profile.
Where Does the Ribeye Steak Come From?
The ribeye steak comes from the rib section of the cow, specifically between the 6th and 12th ribs. This area is a prime source of tender and flavorful cuts, as it contains muscles that are less worked during the animal's life. The ribeye is typically cut from the longissimus dorsi muscle, which runs along the spine, and the spinalis dorsi, a tender and well-marbled muscle that wraps around the ribeye.
Why Choose Ribeye Steak?
Ribeye steaks are prized for their flavor, tenderness, and versatility. The abundant marbling of fat ensures that the steak remains juicy and flavorful, while its tenderness makes it a crowd-pleaser at any gathering. The ribeye steak can be cooked in various ways, making it adaptable to different tastes and preferences. Here's a simple recipe and cooking instructions to help you get started:
Pan-Seared Ribeye Steak with Garlic Herb Butter
- 2 ribeye steaks, about 1-inch thick
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Remove the ribeye steaks from the refrigerator and let them rest at room temperature for about 30 minutes before cooking. This helps the steaks cook more evenly.
Preheat your oven to 400°F (204°C).
Season the steaks generously with salt and freshly ground black pepper on both sides.
In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Once the oil is hot and shimmering, carefully place the ribeye steaks in the skillet, leaving enough space between them to cook evenly.
Sear the steaks for 2-3 minutes per side, or until a golden-brown crust forms.
Add 2 tablespoons of butter, minced garlic, rosemary, and thyme to the skillet. As the butter melts, carefully tilt the pan and spoon the melted garlic herb butter over the steaks, basting them for about 1 minute.