Beef Ribeye

Name: Beef ribeye, also called rib steak or Scotch fillet in Australia — a richly marbled, tender, full-flavoured steak cut from the rib section of the cow, sometimes sold on the bone as a cowboy steak. Prime rib is the roast form of the same cut.

Description

The ribeye is cut from the rib primal, between the chuck and the loin, from muscles that do little work, so it is tender, and the marbling of fat through the meat gives it exceptional flavour and juiciness. It has a distinctive fat cap, and a central “eye” of meat surrounded by a fattier, more flavourful outer muscle.

It is one of the most popular steak cuts in steakhouses, particularly in the United States, and is best cooked rare to medium, so that the fat renders without the meat drying. It is also among the fattier steaks.

Main nutrition value

Beef is a rich source of high-quality protein, highly absorbable haem iron, zinc, vitamin B12, selenium and niacin, with the amount of fat varying by cut. Ribeye is one of the fattier steaks, with considerably more saturated fat than fillet or sirloin.

How best to be consumed

Ribeye is cooked fast over high heat.

1. Bring to room temperature, season with salt, and sear in a very hot pan or grill for 3 to 5 minutes per side, for medium-rare at 54 to 57°C.
2. Baste with butter, garlic and thyme at the end, or finish in a hot oven for thick steaks.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy.
4. Slice against the grain, and serve with simple sides, such as potatoes and a green salad.
5. Cook to your preference, and avoid overcooking, which wastes the marbling.

Overconsumption could cause…

Ribeye is a rich cut, best as an occasional treat.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
3. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently.
4. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
5. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsBeefMammals (red meat)High proteinHigh saturated fatLow sodiumRich in zincFresh

Related foodsBeef BrisketBeef Mince / Ground BeefBeef ChuckCorned BeefBeef Flank SteakVeal

Wikipedia — Rib eye steak, used for origin, naming and history: https://en.wikipedia.org/wiki/Rib_eye_steak