Ribeye

The ribeye is cut from the rib section of the carcass—an area that sees very little activity during the animal's life. Consequently, the meat here is tender and generously marbled with fat. A cross-section reveals two distinct muscles: the "eye"—a denser core that forms the heart of the steak—and the "cap" (*spinalis*), a thin, crescent-shaped muscle surrounding it, which chefs often consider the tastiest part of the entire carcass. A layer of fat lies between them; as it melts during cooking, it bastes the meat from the inside, imparting a deep, subtly nutty flavor. The ribeye is forgiving of minor culinary errors—it remains juicy even if slightly overcooked. It is the ideal choice for those who value flavor above all else in a steak.

Primal cut

Rib

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan, Oven