What Part of Steak Is the Ribeye?

Ribeye steak features plenty of "marbling," or fat distribution.

For meat lovers, the search for the perfect steak may end with ribeye. This juicy and flavorful cut of meat commands high prices and high praise, with many top chefs mentioning it as their personal favorite.

Definition

1-800-Steaks.com defines ribeye as the smaller end portion of the rib roast. Butchers cut ribeye across the grain of the roast, according to the Meals for You website.

Rib Roast

Meals for You states that ribeye roast, the origin point of ribeye steak, consists of centralized large muscles in the ribs.

Features

Ribeye steaks benefit from a phenomenon known as marbling. 1-800-Steaks.com explains that this extra fat content in the rib area adds flavor and tenderness to ribeye roasts and steaks.

Bone-in

1-800-Steaks.com notes that the pricier steakhouses will often include the bone in their cuts of ribeye steak. The juicier, fattier meat surrounding the bone adds to the richness and sweetness of the flavor.

Celebrity Status

Ribeye appears to have won favor over other cuts of meat with many of the world's leading chefs. According to 1-800-Steaks.com, TV chefs Alton Brown and Bobby Flay and cookbook author Steven Raichlen have all named the ribeye as their favorite steak.

References

• Guide to Meat Cuts: Beef
• What Is Rib Eye Steak? (1-800-steaks.com)