Steak School: Ribeye 101 in 60 Seconds #shorts

The ribeye is often considered the king of all steaks. Beefy, well marbled and tender, the only notable drawback is price. Unlike a filet that is best served more rare, I prefer a final cooking temp of 135F (pull at 120-125F or sousvide at 135F) so that the high fat content can start to render. Ribeye’s are cut from the 6-12th rib on the cow, and the steaks are comprised of 4 primary components:

Eye (Longissimus Dorsi): Running from the front to the back of the animal, this is the largest muscle within the ribeye. As an extension of the striploin, high marbling is critical.

Cap (Spinalis Dorsi): The most prized cut on the cow, a major priority when choosing a ribeye. Most pronounced in the front 1/3 of a rib roast closest to the shoulder.

Complexus: This muscle shows up towards the front of the animal, an extension of the chuck (shoulder). Less tender, not a priority when choosing a steak.

Rib & Tail section: More pronounced in untrimmed bone-in ribeyes, rich and delicious when seared, save this part for yourself (or your fav person at the dinner table)!

Every time I cook a steak I learn something new, and I’d love to hear your thoughts on my analysis of this cut so far!

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🥩 Tomahawk Rib Roast from Kow Steaks

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