August 31, 2021
A steak is one of the most rewarding and pleasurable meals you'll ever eat. So if you're serious about being a carnivore, you need to step up your game and learn how to cook a great steak. In this guide, learn everything you need to know about ribeye steaks and how to cook the best-tasting ribeye steak you've ever had!
A ribeye steak is a familiar cut of meat. It's probably the most popular steak on the menu of any steakhouse.
But ribeyes aren't just any steak. They're the most expensive, most tender, and, after all, the most flavorful steak.
A ribeye steak is cut from an area of the cow's rib cage called the ribeye. Ribeyes are cut from the center of the rib cage, where the muscle is the thickest. This cut makes the ribeye steak one of the most tender and flavorful cuts of beef.
Ribeye steaks can be sold with the bone in or removed and are easily identified by their fat marbling and larger pockets of fat. The central part of the meat is also characterized by its finer grain along the center of the cut. However, the outer section of the cut is described as having a looser grain and more fat.
Most steak cuts are cut from the outside part of the cow. The outside cuts are called the sirloin, top sirloin, and bottom sirloin. These cuts are usually cheaper than the center cuts of the cow. They're usually tougher, which can mean they're less flavorful.
Ribeye steaks, on the other hand, are cut from the center part of the cow. The fat found in this section of the cow is much more tender and juicier than the fat surrounding the outside cuts of the cow, giving it a deeper, richer flavor.
The steak you choose depends on what you're looking for. Here are some of the things you should check:
You can choose a ribeye steak with the bone in or out, depending on how you want to eat it. One type of ribeye steak on the bone is commonly known as the Tomahawk Steak, which makes quite the impression at the dinner table. It’s thick cut and takes longer to cook than a traditional ribeye steak but your patience will be rewarded.
Ribeye steaks are available with a choice of different marbling. Marbling is a fancy word for the fat that runs through the meat. It’s also a way to designate the quality of the meat, with more marbling meaning the meat has more fat and less marbling meaning the meat is lean.
Steaks are graded based on the amount of marbling. Steaks that have the most marbling are considered the best-tasting steak. Marbling is typically broken down into three categories:
When choosing the best-tasting ribeye steak, you also want to consider the color of the meat. Ribeye steaks should be a deep red color. Any pink or gray areas in the meat indicate that the meat is older or that the steak might not be as flavorful as it could be.
You also want to look for a steak that has a nice, even thickness. Ribeye steaks are cut from the center of the rib cage, which makes them thicker in the center than they are at the ends. It's essential to have a ribeye steak that has even thickness because that's how the steak cooks evenly.
The ribeye steak is considered the king of beef – for a good reason. This steak is super flavorful and tender, but you need to cook it perfectly to get the most from your meat. Here are a few tips for cooking the best ribeye steak you've ever had:
Before you even begin cooking, you have to pick out your cut of meat. Remember to take into consideration the color, marbling, and thickness of the steak to ensure you get the best-tasting steak.
The steak is the star of the show, and you want to make sure that it's prepared perfectly. You'll want to at least season your steak with salt and pepper to help bring out its delicious flavor. You can also add other seasonings like garlic, rosemary, and thyme to change up the flavor.
It's easy to overcook and ruin a perfectly delicious steak. To avoid this, you want to cook your ribeye steak to medium-rare. This is when the steak reaches an internal temperature of 135 degrees Fahrenheit. Since you’re going to let your ribeye rest (see below) that means pulling it off your cooking surface at 130 degrees Fahreheit. The outside of the steak should have a beautiful brown color while the inside will still be pink.
Letting your ribeye steak rest is essential for letting the juices and fat settle after searing or grilling at high temperatures. How long is a debate that many chefs have varied opinions on. The thicker the cut of beef, the longer the rest. We recommend a minimum of 5 minutes and no more than 10 minutes of resting to achieve what we like to call steak nirvana.
The ribeye steak is the most popular steak on the menu of any steakhouse. It's also one of the most expensive, most tender, and, after all, the most flavorful steak. Here at Holy Grail Steak, we've taken the ribeye steak to the next level by offering only the best-tasting ribeye steak you've ever had.
We've selected only the best ribeye steaks from the best cuts of the cow. Our Ribeye Steaks are packed with beefy flavor and come directly from the best suppliers in the country that only offers the best, most consistent beef around.
Get your hands on our most popular 16oz. of Upper Prime Black Angus Ribeye today!
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