The name of the cut comes from the English words rib (rib) and eye (eye), as it is cut from the rib part of the bull, and the cross-section of the steak resembles the eye. “Ribeye” is the most marble of premium cuts, because of the large amount of fatty layers, which melt quickly when grilling and make this steak the most succulent. Bright intensity of taste and fat content of the steak make it more preferable among men, but many women will like this incredibly juicy steak.

Recommended roasting: medium, medium-well
We classify our Ribeys as follows on a five-point scale:

  • Marbling: 5
  • Tenderness: 4
  • Intensity of taste: 3-4
  • Fiber structure: 2
  • The presence of fat: yes