Cut from the rib section, heavily marbled with intramuscular fat that renders during cooking for exceptional flavour and juiciness. The fat content makes it forgiving and flavourful — a favourite among grill cooks.
The ribeye is a cut from the rib primal section of the beef, situated between the chuck and loin. It is well known for its rich marbling, which consists of intramuscular fat woven throughout the muscle fibres. This fat contributes significantly to the cut’s flavour and tenderness, making it a popular choice for those who appreciate a juicy and flavourful steak. When cooking ribeye over fire, a two-zone setup works best to manage the heat effectively. Start by searing the steak over direct heat to develop a caramelised crust, then move it to indirect heat to finish cooking gently. Maintaining a moderate temperature around 180-200°C allows the fat to render slowly without drying out the meat. Timing will depend on thickness, but generally 4-5 minutes per side for medium rare is a reliable guide. When selecting ribeye, look for a generous amount of even marbling without large pockets of fat, which can cause flare-ups during cooking. The meat should have a bright red colour with firm texture and minimal discolouration. Avoid cuts that appear overly thin or have excessive connective tissue, as these can affect the eating quality and make the cooking less predictable.