Rib eye steak

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== Rib Eye Steak ==

File:Rib eye steak.jpg

A cooked rib eye steak

A rib eye steak is a beef steak sliced from the rib primal of a cow. The rib section of beef spans from ribs six through twelve. Rib eye steaks are known for their rich flavor and tenderness, which is due to the marbling of fat throughout the meat.

Characteristics

Rib eye steaks are typically cut from the rib roast, also known as the prime rib. The steak is distinguished by its marbling, which contributes to its juiciness and flavor. The central eye of the meat is surrounded by a cap of fat, which melts during cooking, enhancing the steak's flavor.

Cooking Methods

Rib eye steaks can be cooked using various methods, including:

• Grilling
• Broiling
• Pan-searing
• Sous-vide

Each method brings out different aspects of the steak's flavor and texture. Grilling and broiling are popular for their ability to create a charred exterior while keeping the inside tender and juicy. Pan-searing is often used to achieve a crusty exterior, and sous-vide allows for precise temperature control to ensure even cooking.

Serving Suggestions

Rib eye steaks are often served with a variety of accompaniments, such as:

• Mashed potatoes
• Grilled vegetables
• Salad
• Steak sauce

Nutritional Information

Rib eye steaks are a good source of protein, iron, and other essential nutrients. However, they are also high in fat, particularly saturated fat, which should be consumed in moderation.

Related Cuts

Other cuts related to the rib eye steak include:

• Prime rib
• Tomahawk steak
• Delmonico steak

See Also

• Beef
• Steak
• Marbling
• Grilling
• Broiling
• Sous-vide