Rib-eye is fast becoming one of the more popular cuts thanks to its incredibly rich, beefy flavour. It is cut from just above the ribs, an area which does little work and makes rib-eye exceptionally tender. There are also ribbons of fat found throughout the meat, adding plenty of flavour, and an ‘eye’ of fat in the centre, which needs to be rendered down during cooking.
While every person has their own preferences on how rare or well-done they like their meat, with rib-eye it’s generally suggested to cook it until medium at the least, as this gives the fat time to render down and baste the meat.
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