Ribeye is the steak of lore, two lovely muscles together in perfect harmony. Meatiness complimented by soft texture, marbled with deep flavours from the fat and the meat. The ribeye or “ribeye” was originally the center best portion of the rib steak, without the bone. Cut from the prime rib in the center of the animal it is a tender and under worked muscle with great marbling, ideal for grilling.
Have you tried to reverse sear a steak? A thick rib eye is ideal. Simply cook the syteak away from the flames and use some wood smoke to flaout the steak deeply with added complexity. Take the temperature up to 10 degrees below where you want the steak to finish and then sear on the flames for grill marks and the maillard reaction that turns the meat and the fat into umami bites of unctuousness!
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