Speckle Park Cook Book Glossary

Rib

Ribeye

The ribeye is a steak cut from the rib roast, and it is the most heavily marbled of the classic steaks. That fat melts as it cooks, giving the meat its famously rich, juicy flavour.

Look for the spinalis, the crescent-shaped cap muscle wrapped around the outside. Many cooks consider it the single best bite on the animal. Ribeyes are sold bone-in (a cowboy steak or tomahawk if the bone is left long) or boneless, and are best bought at least 3 cm (1¼ in) thick.

A thick cut is more forgiving, because it gives you time to build a crust without overcooking the centre.

Techniques

Ribeyes love high heat. Grill them over a hot fire or pan-fry in a cast-iron skillet, turning every minute or so for even browning. The abundant fat can flare up on a grill, so keep a cooler zone ready to move the steak into.

For steaks thicker than about 4 cm (1½ in), try the reverse sear: cook gently in a low oven until the centre is about 10°C (20°F) below your target, then sear hard in a smoking pan. The result is edge-to-edge pink with a deep crust.

Because the fat needs warmth to render, most people prefer ribeye cooked medium-rare to medium, at 54 to 60°C (130 to 140°F). Rest for five minutes before serving so the juices settle.

9 recipes