Ribeye
Ribeye is a boneless steak or roast cut from the rib section of beef, between the chuck (shoulder) and the striploin. It is one of the most marbled and flavourful steaks, best cooked quickly over high heat.
Quick facts
Primal: Rib
Tenderness: Very tender
Fat: High marbling
Price: Premium
Best: Grill, pan-sear
What is ribeye called in other countries?
| United States | Ribeye steak; ribeye roll (whole, boneless). Bone-in: rib steak or cowboy steak. |
|---|---|
| United Kingdom | Rib-eye steak. Bone-in roast: rib of beef. |
| Australia / New Zealand | Scotch fillet |
| France | Entrecôte |
| Germany | Rib-Eye or Entrecôte |
| Netherlands | Ribeye or runderribeye; often sold as entrecote |
| Spain | Lomo alto. Bone-in: chuletón. |
| Turkey | Antrikot |
| Trade codes | IMPS 112 (ribeye roll), 112A (ribeye roll, lip-on), 1112A (ribeye steak), 112D (ribeye cap). UNECE 2240 (cube roll). |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
Ribeye is made mostly of the long “eye” muscle that runs along the back, wrapped by a curved outer muscle called the ribeye cap (spinalis). The cap is the most tender and flavourful part of the steak. Fat runs through the meat (marbling), which keeps it juicy and gives it a rich, beefy taste. It is a premium cut, usually priced just below tenderloin.
How to cook ribeye
- Grill
- Pan-sear
- Reverse sear
- Roast whole
- Take the steak out of the fridge 30–45 minutes before cooking and pat it dry. Salt it well.
- Steaks up to 3 cm: sear in a very hot pan or over direct heat, turning every minute, until the centre reaches your target temperature.
- Thicker steaks (4 cm and up): reverse sear. Cook over low, indirect heat until about 8 °C below target, then sear hard to finish.
- Rest for 5 minutes, then slice across the grain.
Ribeye cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Ribeye nutrition facts
Per 100 g, raw: beef boneless, lip off, lean and fat, trimmed to 0" fat, all grades.
| Nutrient | Per 100 g |
|---|---|
| Energy | 228 kcal |
| Protein | 19.3 g |
| Total fat | 16.7 g |
| Saturated fat | 7.4 g |
| Cholesterol | 68 mg |
| Sodium | 52 mg |
| Iron | 1.8 mg |
Source: USDA FoodData Central, FDC ID 173402. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Related cuts
Striploin (the next cut back, leaner and firmer) · Tenderloin (more tender, much leaner) · Chuck (the cheaper “chuck eye” steak continues the same muscle)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- UNECE, Standard for Bovine Meat: Carcases and Cuts.
- USDA Agricultural Research Service, FoodData Central.