The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is left attached it is called a Rib Steak.
Due to excellent marbling of the meat, this cut of beef it is loaded with flavor and remains tender during most any cooking process. This steak is best grilled or broiled and will remain tender up to medium though it is still good at medium well. Because of the excellent flavor, the Rib-Eye Steak does not require much in the way of seasoning above salting. It should be brought to near room temperature before cooking and salted liberally just before it goes on the grill or under the broiler.
Since this steak has a higher fat content, it is prone to cause flare-ups while grilling; it's important to keep a close eye on the cooking process, which should take more than a few minutes.
Move the steak to a new section of the grill every time it is turned, our recommended grilling method is to place the steak on a very hot grill for approximately one minute. Then, moving to a new location, rotate the steak 45-degrees to create the pleasing diamond grill mark pattern. After an additional minute, turn the steak over, placing it on a new location of the grill (or in its original location). Leave it to cook for another minute and then rotate it 45 degrees again to create the same pattern on the other side. Because this steak has no bone, it will get a wonderful sear mark pattern when cooked at the highest temperatures.
After about 4 minutes, the steak should be cooked rare to medium rare. To reach higher levels of doneness, reduce the heat or move the steak to a cooler section of the grill to continue cooking to the desired level. Again, this steak is best cooked to medium rare, but for those who prefer a more well-done steak, this is an excellent choice since it can remain flavorful and tender when more cooked.
Also Known As: Beauty Steak, Ribeye, Delmonico Steak, Entrecôte, Market Steak, Spencer Steak, Scotch Fillet (is Australia and New Zealand)