Where is a Ribeye Cut From?
Cut from the "primal rib" or just "rib" section of the cow. Slicing a prime rib into individual steaks creates the ribeye. The "eye" comes from the central and best tasting portion of the rib cuts.
It’s at the top of the list in terms of incredible flavor because of the higher fat content. Tender, marbled, and supremely delicious, you can’t go wrong with this cut of beef. It is most people's, including Mr. Steak's, personal favorite cut of steak.
Beef ribeye steaks have lots of natural fat running through them. Our USDA Prime Ribeye grading comes from the exquisite marbling that gives them even more flavor than other cuts. The ribeye’s opposite steak would be the filet mignon because it’s the leanest cut.
What is a Boneless Ribeye?
How To Cook Ribeye Steaks The Mr. Steak Way
Asking yourself what's the best way to cook a ribeye steak? Look no further, Mr. Steak's got you covered.
Try Mr. Steak's Steak Dog! These use the best part of the Rib eye - the cap, get yourself a pretzel bun and prepare to be amazed.
The Ribeye cap is the most tender part of the steak. The cap of ribeye wraps around the steak and is identifiable by the layer of fat connecting it to the steak. The cap is even more marbled and tender than the rest of the ribeye. The rib eye cap is one of the most sought after cuts on a cow.
Remove the cap from the ribeye and season it as you normally would. Place the ribeye cap on the grill at high heat and cook for about 3 minutes on each side. Let it rest for about 4-6 minutes while you prepare your toppings. Mr Steak recommends chipotle mayo, pickles and onions with a Hawaiian or pretzel bun.
The Steak Dog could be the first competitor to the Chicago-style hot dog in the last 75 years!