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Beef Rib-eye Steak

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A.K.A

rib steak (when sold bone-in); Spencer steak, Delmonico steak, beauty steak, entrecote, market steak (when boneless)

What is it?

A steak cut from the rib section of the steer, rib-eye steaks may be sold boneless (shown) or bone-in. It’s an exceptionally tender and juicy steak, ideal for quick-cooking methods like searing or grilling. It is one of the pricier steaks available.

Kitchen math:

One 1-1/2-inch-thick steak serves 2 to 3 people.

How to choose:

Ask your butcher for cuts from the small end of the rib (closer to the short loin), where the tender eye muscle is larger, rather than from the large end (near the chuck), where there are tougher shoulder muscles. Look for steaks with ample marbling. Ideal thickness is at least 1-1/2 inches.

    Recipes

  • Recipe

    Reverse-Sear Grilled Steak

    The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and…

  • Recipe

    Sake-Marinated Rib-Eye Steak

    Beef lends itself to all types of marinades, but this complex sake-based one adds sweet overtones to grilled steak.

  • Recipe

    Bourbon-Chipotle Rib-Eye Steak

    Here’s a great way to cook a thick rib-eye indoors: Sear it in a cast-iron skillet, then finish it in a hot oven. The smoky, boozy sauce is made right…

  • Recipe

    Champagne-Lavender Marinated Grilled Rib-Eye

    Lavender may not immediately come to mind when you think of steak, but paired with thyme and Champagne vinegar, it adds a subtle summery note to the meat, as if…

  • Recipe

    Steak Frites with Mustard Butter

    To  make this bistro classic, use a cast iron skillet, get it really hot, and sear the steak on both sides. The preferred cut is entrecôte, or rib-eye, and if…

  • Recipe

    Sear-Roasted Rib-Eye with Creamed Chard

    Chard takes the place of spinach in this riff on a classic steakhouse combo. Any kind of chard will work well, but rainbow chard adds nice color.

  • Recipe

    Rosemary-Rubbed Rib-Eye with Charred Red Onions

    Recreate some of the same grilled flavor you love using your broiler. Bringing the steaks to room temperature before broiling will help them cook on the inside without burning on…

  • Recipe

    Rib-Eye Steaks Rubbed with Coffee and Cocoa

    To match the steaks’ rich, beefy flavor, they're rubbed with a cocoa-espresso spice mix. It adds depth and a subtle bitter undertone that’s downright addictive.

  • Recipe

    Seared Rib-Eye Cutlets with Romesco Sauce and Wilted Spinach with Olives

    Roasted red peppers and crushed red pepper flakes add sweet heat to the classic Spanish romesco sauce in this recipe. Jarred roasted peppers work perfectly, but feel free to roast…

  • Recipe

    Seared Steaks with Caper-Tarragon Butter

    This easy, do-ahead caper butter is also good with roasted or grilled vegetables, like asparagus or red bell peppers. Wrapped in plastic, the butter will keep in the refrigerator for…

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