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

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  Moveable Feast

  Grilled Rib-Eye Steaks with Avocado-Tahini Puree

  Need a memorable summer meal? You can’t go wrong with the big flavor of grilled rib-eyes. Paired with this refreshing avocado-tahini purée, they make a true showstopper meal.

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  Recipe

  Quick Beef Stew with Red Wine and Rosemary

  Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot.…

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  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…

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  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.

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  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…

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  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…

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  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…

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  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.

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  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…

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  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.