Ribeye Steak

The ribeye steak, or rib eye, is a steak cut from the small end of the rib roast. It is referred to as the ribeye because of the round cross-section of an underused muscle. Since this muscle is not well exercised, the ribeye steak is very tender. It is also sometimes known as the Delmonico steak, or as the scotch fillet in Australia. It gets the name Delmonico steak from a New York restaurant that popularized the cut in the 1800’s. The ribeye is one of America’s favorite steaks. Its marbled texture is highly desirable, as it melts during the cooking process and keeps the meat moist.
            When store buying ribeye, always look for ribeye with a clear red color. Beef is naturally a purplish-red color, but upon exposure to oxygen, it turns red. Vacuum packed beef can sometimes also be purplish. The packaging should be tear-free. Pay attention to the sell-by date, as with all foods- the fresher the better. Ribeye is typically available in thinner cuts for pan-broiling, or thicker cuts for grilling. Of course, the best ribeye steaks are available from premium retailers like New Brunswick Steak Co.
            Ribeye steak is best cooked with dry-heat cooking methods. Before cooking, external fat can be trimmed to taste. During cooking, tongs or other non-piercing methods should be used to turn the steak, as a fork can allow juices to escape. Internal temperature for medium rare is 145 °F, while medium is 160 °F. Doneness can also be tested using your finger- the more well done a steak is, the firmer it will be. Rib-eye can be broiled, grilled, or pan-broiled. It should be grilled 6-8 minutes, and broiled from 8 to 10 minutes.
            Ribeye is one of the best cuts of beef. New Brunswick Steak Co offers USDA Prime quality cuts of this delicious steak.