It is no coincidence that the ribeye steak is called the “choice of butchers.” Due to the layers of fat, this tender meat, after cooking, becomes especially tender and aromatic, with a rich, rich taste.
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Where does the ribeye steak come from?
The name ribeye steak comes from two English words - the rib and the eye. To obtain this oblong piece of meat with delicate layers of fat, the butchers break open the ribs of beef carcass and cut a long piece of meat, in cross section similar in shape to the eye. A thin layer of fat is not only on top of the steak, but also permeates it from the inside. Melting during heat treatment, it makes the meat especially tender and gives it a smooth texture. In addition, it is fats that maximize the taste and aroma.
When buying a ribeye steak, pay attention to the fact that the meat is saturated in scarlet color, with interspersed fat throughout the cut.
How to cook ribeye steak
Rib eye steak is perfect for quick heat treatment - grilling, frying in a hot pan. Prolonged heat treatment will cause the fat to leak out of the meat and it will become dry and stiff. Some cooks prefer to pickle ribeye steak before cooking, others believe that for this cut, even a set of seasonings should be minimal - only salt and pepper. In expensive steak restaurants, ribeye is often subjected to additional training called dry aging. The cut is left for several days outdoors in a cool room and part of the moisture from the meat evaporates, while the remaining juices become thicker and richer. The weathered pieces from the surface of the meat are cut and thrown away, so the steak becomes slightly smaller and even more expensive.
To get steaks from the cut, ribeye is chopped into pieces about 2 centimeters thick each.