Beef, Ribeye Steak (Boneless)

A rib-eye steak is a highly desired cut of meat known for its full flavor and soft texture. It’s cut from the rib section of beef cattle, specifically from the roast known as a prime rib or standing rib roast. The rib-eye is basically the meat between each of the ribs, which makes it a boneless cut. Its generous marbling (fat running through the meat) results in a rich taste and juicy finish. When cooking, it’s best grilled or broiled to rare or medium rare. Simple seasoning with salt is sufficient, and it should be brought to near room temperature before cooking. Keep an eye on flare-ups while grilling due to its higher fat content.