Curated By: Mick Scully | Posted On: April 28, 2020
Mr. Steak breaks down the Bone-In Ribeye steak in this video. If you want to indulge and reward yourself, have the bone-in ribeye!
Mr. Steak says it’s at the top of the list in terms of incredible flavor, and its own uniquely rich flavor because of the higher fat content. Tender, marbled, and supremely delicious, you can’t go wrong with this cut.
Note: The ribeye’s opposite steak would be the filet mignon because it’s the leanest cut.
The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.