What Is Ribeye Steak?
One of the staples of steak culture, the ribeye comes from the 6th and 12th rib of the cow. In reality, we can consider a ribeye as a single slice of a prime rib roast. Depending on where you live, it may come with the bone still attached, or you may get it boneless. In the US, we usually serve ribeye steak boneless, unless specified otherwise. We call bone-in varieties of ribeye cowboy steak or a rib chop. On the other hand, in Australia, they serve a ribeye steak with the bone in. If you want the boneless version, you should order a Scotch Fillet. Whatever you may call it, it is one of the tastiest cuts of steak you’ll find on a cow. Even though it may not be as tender as a filet mignon or a sirloin, it packs so much flavor that it’s well worth the slightly tougher texture. Additionally, ribeye steaks can be just as tender as a sirloin if prepared properly, especially if you use quality sourced meat, such as US Prime Ribeye.
What Does US Prime Ribeye Mean?
The ‘US Prime’ label means that the United States Department of Agriculture (USDA) certified the piece of meat on your plate as the best they have to offer. Only the top 3% of all the steaks in the US meet the US Prime standards. In addition, a certified butcher expertly cuts each and every steak labeled US Prime. In addition to the care put into raising the cow, as well as preparing the cuts, US Prime Ribeye must contain a certain percentage of intramuscular fat. You may have heard of marbling, commonly found in Wagyu beef. The marbling is what makes the US prime ribeye steak as juicy and tender as real Wagyu. Here at Naturally Grown Meats, we also sell US Prime ribeye steaks. Get yours today, and find out why it has the ‘US Prime’ label.
What’s the Best Way to Prepare US Prime Ribeye?
If you want to stick to tradition, you can cook it on a grill. Cook until it reaches 130–140°F internal temperature. For an indoor cook, it’s best to reverse-sear it. After an hour or so in the oven on the lowest temperature possible, quickly sear the steak in butter to get that lovely crust and enjoy. But if you’re feeling adventurous, you can buy a sous vide cooker. Letting your steak slowly cook and then quickly searing it will result in the most tender ribeye you’ve ever had.