How does ribeye compare to other steak cuts? Here are a few other popular cuts of meat that often get compared to ribeye. Salting well in advance - and patting the steak dry before it goes on the grill - will eliminate that moisture and help your cook go better. When you put a steak on the grill, any moisture on the surface must evaporate before the surface actually starts to cook. Salt draws moisture out to the surface of the steak, and moisture is the enemy of high-temperature grilling. If you're buying and cooking on the same day, salt the steak at least 45 minutes before cooking, or right before you put it on the grill. Although not necessary, it gives the steak more flavor. Seasoning early gives the salt time to work its way into the meat. Then put it in the fridge, uncovered, until you're ready to cook. The best method is to season the steak liberally and let it sit for 1 to 3 days. The real key to seasoning a ribeye is the timing. Traeger's garlic and chili pepper Traeger Rub would be a nice option. Of course if you want to add more flavors, there's nothing wrong with that. The cut itself is so flavorful (thanks to the deep marbling of fat) that those two basic flavors of salt and pepper may be all you need. Plain old salt and pepper is a perfectly good seasoning for a ribeye steak. For this reason, they typically choose a steak that's about 2 inches thick. Most experts prefer their steak cooked medium rare. If you choose a thick cut, the surface of the steak may burn before you're able to get the interior cooked. If you prefer your steak well done, go with a thinner cut. You're able to get that surface nice and browned before the interior of the steak gets too much heat. With a thin ribeye (1.5 inches or less) you'll have a hard time getting the surface of the steak properly browned before the inside of the steak cooks to well done. If you like your steak on the rare side, it's much easier to achieve a good cook with a thick ribeye than a thin one. There's no wrong answer, you're getting a tasty ribeye either way. Others buy bone-in because they love gnawing the meat off the bone. Some cooks like to buy bone-in, but remove the bone for other uses and cook without it. Also, when you buy bone-in, you're paying for the weight of that bone. On the other hand, the bone can be a little unwieldy, making the steak uneven and hard to cook. When the bone is left in, it protects the section of meat it surrounds, and helps that section cook more evenly. The difference is really in how the two types cook differently. Bone-in meat is no more flavorful than boneless meat. Whether you choose bone-in or bone-out is totally a personal preference. So if you're choosing a cut at the store, go for the one with the larger spinalis. To some beef lovers, it's the very best piece of meat on the entire animal. The spinalis has the finest marbling of any cut. The spinalis dorsi muscle is an elongated section that surrounds one side of the longissimus. MuscleĪs you're looking at a ribeye in the store, the longissimus dorsi muscle is the circular section that makes up the majority of the steak. Large streaks or hunks of fat are less desirable -these may not cook as nicely.īeef labeled as "USDA Choice" is supposed to have more marbling than beef labeled as "USDA Select" but this isn't always the case. So the more little white specks there are, the more flavor the meat will have. Marbling refers to the specks of white you'll see in a steak. If you're at the store and deciding what to buy, these are the key things to consider. In either case, you can always call ahead and special order the cut that you want. A specialty butcher is more likely to have ribeye on hand.
Ribeye is usually available at the supermarket, but not always.
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