The ribeye is located at the primal rib section of a cow. This ribeye location falls in between the shoulder and the loin and stretches through from rib six to rib twelve of a cow.
This cut of beef consists of two muscles, the longissimus Dorsi and the spinalis Dorsi. The longissimus is a meatier section and the spinalis is fattier. Together they create a tender, juicy, and intense flavor.
In this article, I will discuss the ribeye, what part of cow a ribeye steak comes from, the best doneness level for them, and some tips for cooking your ribeye steak.
What is ribeye?
A ribeye is a cut of beef cut from the rib section of a cow and is prized for its sweetness and tenderness. Although it is cut from the rib, it can come with bone or boneless, but bone-in is more common.
While it is mostly referred to as the ribeye, it can also be called spencer steak, scotch filet, beauty steak, entrecote, Delmonico steak, and market steak. All of these names are coined from different areas in the world but refer to the same cut.
Where is ribeye steak location on a cow?
The ribeye steak comes from the upper rib section of a cow. This cut is usually large, weighing between 9 – 12 ounces and up to 1.5 inches thick.
Ribeye steak usually contains a large amount of marbling or fat. This marbling gives it a specific tenderness and juiciness, which gives a melt-in-your-mouth taste.
What should you look for when buying ribeye?
When getting a ribeye steak from the butcher or grocery store, there are 2 major things you should look out for. They include;
1. Color of the beef
The meat should have a bright red color, with a series of white fat that forms a knot at the center of the meat. Depending on how it is cut, there might also be an exterior layer of fat lining at one edge of the meat.
SEE: Top Red Meat Animals
2. Presence of marbling
There should be a noticeable amount of marbling on the meat, usually white color. If you notice any other odd colors, then it might be that the meat has been sitting there a while, and this might affect the taste of the meat.
What if you choose to buy ribeye steak online?
Well, if you choose to buy this cut online, there are a few trustworthy online stores out there. Holy Grail Steak, Omaha Steak, and Snake River Farm are some of the best vendors of ribeye steak online.
If you wish to buy from other vendors, it would be best if you enquire to see the quality of the meat first.
What are the best uses of ribeye?
Ribeye steak is best alongside baked potato and green salad. You can also enjoy it with beef gorgonzola butter, and the butter will melt across the surface of the steak, giving it more moisture and flavor.
This cut of meat could also be the star in a steak-and-shrimp hot pot recipe. It also pairs beautifully with celery on the grill and also alongside topping with a part of herb butter.
It is not really a good fit for sandwiches, unlike sirloin steak and filet mignon. This is because of the amount of marbling in it which makes it a bit harder to cut into uniform sizes that will present itself well on the sandwich.
Tips for making the best ribeye steak
1. Dry-brine the steak
Dry- brining is a simple step, simply spray some salt and pepper on the surface of the steak and allow it to sit for 30 – 40 minutes. This process draws out the juiciness of the steak onto the entire surface.
2. Keep the seasoning simple
Avoid using an excessive amount of seasoning; i recommend using a combination of Worcestershire sauce and Lawry’s seasoning salt. Please do not add extra pepper, as excess pepper may alter the taste of the steak.
3. Fire up the grill
Using the grill or smoker would yield the best results; you can also use the cast iron skillet. Allow the grill to heat up and start cooking the steak. Also, always ensure you keep an eye on the grill.
4. Cook to the best doneness level
The USDA recommends cooking the ribeye steak to an internal temperature of 124 degrees Fahrenheit. This doneness level is medium rare cooked steak.
But I recommend cooking the steak to medium doneness, and this gives the fat more time to render. This is because if the fat is left too rare, it might affect the texture of the steak.
5. Allow the steak to rest for about 10 minutes
This allows the inside of the steak to cook further and for the juiciness to spread all around the steak. You can also add a pat of herb butter as a topping before wrapping it with foil and allowing it to rest.
6. Cut and serve your steak
Ensure you slice the steak against the grain before serving.
Is ribeye steak healthy?
Yes, it is. It is loaded with protein that helps build muscles, iron that helps aid blood circulation, energy maintaining vitamins, and other essential nutrients.
What is the pronunciation of ribeye?
It is pronounced as “ri-bai.”
Are all ribeye boneless?
No, they are not. The ribeye can come boneless and bone-in; however, the boneless is more often consumed than the bone-in.
What are the calories in ribeye?
According to the USDA, a 4 ounce serving of ribeye contains 220 calories.
How many ribeyes is in a cow?
There are 24 ribeyes in a cow, and you can cut each into 8 or 9 ribeye steaks.
Conclusion: Ribeye location on a cow
The ribeye is located at the primal rib section of a cow and is particularly sought after for its juiciness and tenderness. It contains two muscles; the longissimus Dorsi and the spinalis Dorsi.
You should follow the cooking tips highlighted in this article in other to make the best ribeye steak. Always remember to properly cook the steak, as uncooked meat could have some adverse side effects on your health.
I hope you enjoyed this article, if you did, you should also see 12 Oz steak size.
Thank you for reading this article.