The ribeye is tender, flavorful, and deliciously moist when cooked properly. As the name suggests, it's from the rib area of the animal — specifically, ribs 6 to 12. Because these muscles aren't used as heavily as rump or shoulder muscles, the meat is exceptionally tender. Ribeye steaks are best cooked over high heat.
Ribeye tastes best when the outside is nicely browned, and the interior heated to medium-rare. The searing of the surface creates an incredible aroma and a pleasing crust. Cooking the interior warms and slightly melts the marbled fat within.
Any direct high-heat method will work. You can also use the reverse-sear method for a ribeye — though this will work best with cuts that are at least 1.5 inches thick.
The reverse-sear method will give your ribeye the pleasing crust and medium-rare temperature, plus an extra burst of wood smoke flavor.
Preheat your Traeger to 225 degrees Fahrenheit with super smoke enabled. Place the steak directly on the grill and smoke until the internal temperature reaches 120 degrees (about 45 minutes). Remove the steak and heat the Traeger to 500 degrees. Place the steaks back on the grill and sear for 6 to 8 minutes, until the internal temperature of the steak reaches 135 degrees for medium-rare.
Yes, ribeye is one of the most popular and sought-after cuts of steak due to the tenderness and flavor of the meat.
A good ribeye will cost at least $10 per pound. Not all ribeyes are created equal, and less expensive versions will have less fat marbling (the little specks of white on the surface of the steak). More flavorful ribeyes will cost $20 per pound or more.
The steak is done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
Ribeyes are best cooked over direct, high heat — think grilling, broiling, or cooking on a cast-iron skillet.
All ribeye steaks start out as prime rib. When a raw prime rib is cut into thick slices, those slices are ribeye steaks.
Ribeye is better than sirloin. The sirloin is closer to the rump of the animal, and the muscles in that section are used more when the animal moves. Therefore, they are less tender.
You can cook it from frozen as long as you do so over high heat.
A ribeye actually contains two separate muscles. The smaller of the two muscles is the spinalis dorsi, also called the ribeye cap. According to food scientists, this is the third most tender muscle on the animal. The other muscle, the longissimus dorsi, packs most of the flavor.
In many other countries, this steak has a different name depending on whether it is bone-in or boneless. In the United States, steaks from the rib area are generally labeled as ribeyes in either case, though the label should indicate if they are boneless or not.
Sliced steak sandwiches, such as Philly cheesesteaks, are best when the meat comes from ribeye steaks.
According to the USDA, a ribeye steak contains 625 calories, 62.8 grams of protein, and 39.6 grams of fat.
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