Yes, it does. But you can also make ribeye steak without bone. This means that the steak contains a piece of rib bone, which may extend inches beyond the tip of the ribeye muscle, but you could trim the bone during preparation.
Many people get confused about whether ribeye steak has a bone in them because you don’t usually see this steak sold with bones in the grocery store. However, many steakhouses will offer bone-in ribeye.
The bone-in style of ribeye is more flavorful and delicious than boneless. The bone is used to preserve moisture and flavor during the cooking process and provides a protective coating to the steak.
In this article, I will discuss ribeye steak, the various varieties, how to cook ribeye steak, what they taste like, and if ribeye steak is better with or without bones.
What exactly is ribeye steak?
The ribeye steak is meat cut from the rib section of a cow. There are two kinds of ribeye steak. The boneless ribeye is cut from the rib section without bones and the bone-in ribeye which is a cut with the rib bone itself.
The ribeye steak is a very tender cut of meat, containing more marbling than other cuts. The USDA recommends cooking ribeye steaks to an internal temperature of 145°F.
The bone adds flavor and moisture, making cooking the steak a little more complicated. The meat next to the rib bone cooks more slowly.
So by the time that meat reaches medium-rare, other parts of the steak near the rib might be a bit harder in texture. Fortunately, boneless ribeye steaks are pretty much the norm.
Difference between boneless and bone-in ribeye steak
Apart from the name, the other ways to differentiate between the boneless and bone-in ribeye are;
1. The Price
The boneless ribeye is more expensive than the bone-in ribeye. In the meat world in general, boneless meats are more expensive than meat with bones. The apparent reasoning behind this is boneless meat often means there is more “meat steak” to be eaten.
Also, for the meat to be boneless, it means someone has to go through the process of removing bone from the meat. This is why you will find boneless ribeye comes with a higher price tag than bone-in ribeye.
2. The Texture
Another key difference is the texture of your ribeye. Because of the presence of muscle and connective tissue, the texture of the meat is also affected.
Boneless ribeye has less muscle, resulting in a less chewy texture. Because bone-in ribeye has more tissue, heat penetrates the meat less, resulting in a chewy texture.
3. The Taste
The bone-in ribeye has a uniquely flavorful taste. Many argue to extreme ends which of these two is sweeter. But the bone-in ribeye has a far sweeter taste than boneless ribeye, which is another crucial difference.
Nutritional information on ribeye steak
A 4-ounce (100 gram) serving of ribeye steak contains;
- 220 calories
- 24 grams of protein
- 6 grams of fat
- Saturated Fat 7.2ggrams
- Polyunsaturated Fat 0.8ggrams
- Mono-unsaturated Fat 7.8ggrams
- Cholesterol 66 milligrams
- Sodium 49 milligrams
- Potassium 237 milligrams
Ribeye steak also contains iron, vitamin A, vitamin C, and calcium.
What is longissimus dorsi?
To many steak lovers, the best piece of the ribeye steak is the longissimus dorsi, it is otherwise known as the eye of the ribeye steak. Because the muscle in this piece of steak is not exercised, they tend to be uniquely soft.
The longissimus dorsi is also a muscle where a good amount of intramuscular fat is deposited. This fat is known as marbling; it melts while cooking and adds tons of moisture and flavor to a steak.
How to cook the ribeye steak
One of the best ways to prepare a ribeye steak is over high heat, either on the grill, broiler or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust outside the steak while leaving the interior tender and juicy.
Marinating is not crucial. A good ribeye already has enough taste that will buzz your taste buds. Just salt the steak and throw it on the grill. Quick searing methods are acceptable for it.
You can brush the steak lightly with oil on both sides and get the grill or pan smoking hot before adding the meat. For a medium-rare steak, it takes about 3 to 5 minutes per side.
Monitor the internal temperature with an instant-read thermometer, and pull the steak when it reaches 130 to 145 F. Let it rest for 5 to 10 minutes before serving.
What does ribeye steak taste like?
In terms of taste, ribeye steak delivers a rich, buttery, beefy flavor due to the fat-rendering process that occurs during cooking. Many steak aficionados affectionately refer to ribeye as the best steak on the menu due to its unmatched taste and tenderness.
How do you store ribeye steak?
You can store ribeye steaks in the store packing or a closed box container for up to three days in your refrigerator. Raw steak can be stored for 2 months in the freezer.
You can store leftover ribeye steak in the refrigerator, but it is best to consume it before 3 days. It can last up to a month in the freezer as well.
Is ribeye a good cut of steak?
The ribeye is a good steak for steak lovers looking for the best sear and a buttery, tender, and juicy cut.
Is ribeye bone-in steak better than boneless steak?
Yes, they are. The yellow marrow in bone-in ribeye is highly appraised, and the flavor of the meat is entirely different from the flavor of the boneless ribeye.
Which is easier to cook, ribeye or tenderloin?
The ribeye is easier as tenderloin takes a more delicate preparation approach in preparation.
Are ribeye and tenderloin the same?
No, they are not. Although there are a few similarities, they differ in taste and texture.
Ribeye is a fantastic steak and one of the tastiest cuts you’ll ever find. Yet, choose steaks carefully as the same graded beef can have varying amounts of fat, depending on where it has been cut from.
The bone-in style of ribeye is more delicious than the boneless steak, and the bone is used to preserve moisture and flavor during the cooking process and provides a protective coating to the meat.
If you enjoyed this article, you should also see the various cuts of steak you can get from a cow.
Thank you for reading.