Ribeye

What is a ribeye?

Ribeye is cut from the fine rib of the cow, which lies in line with the tender loin (entrecôte). Ribeye is somewhat rounder in shape than the tender loin and the meat is beautifully marbled, offering plenty of flavor and excellent tenderness. It is also recommended for the BBQ. True steak lovers often choose ribeye regularly. A good ribeye is buttery tender and full of flavor. This is due to the high degree of marbling, or intramuscular fat, which is fat between the muscles. Additionally, ribeye is cut from a muscle that is hardly used by the cow. And 'lazy muscles' naturally result in soft and tender meat. Even when cooked medium, the tenderness and flavor remain intact. Especially if you choose a good breed, such as Black Angus ribeye. But breeds like Aberdeen Angus, Charra, Wagyu, Simmentaler, Rubia Gallega also produce beautiful ribeyes with a lot of flavor!

Why the name ribeye?

Where does the name rib-eye come from? There are several theories about it. Some say that rib-eye steak gets its name from the round shape of the muscle from which the meat is cut. This shape is reminiscent of an eye. Others say that the piece of meat is cut from the 'eye of the rib'. That also sounds logical. And then there are people who claim that the small piece of fat in the middle of a ribeye makes the piece of meat look like an eye. Well… you decide… Oh, and here's a fun fact: did you know that Tomahawk steak is also seen as a ribeye with a handle?

How long should you cook a ribeye?

How long you should cook a ribeye depends on how you like it and how thick the steak is. As a rule of thumb, we use 1 minute per centimeter per side. So if your ribeye is 3 centimeters thick, that means you should cook it for 3 minutes on each side. Make sure to take the steak out of the refrigerator and its packaging two hours in advance to allow it to come to room temperature before cooking. Tip: keep the steak moving in the pan while cooking.

Do you have a core thermometer? Then for the perfect steak, it's best to measure the internal temperature. After all, measuring is knowing! Follow these temperatures:
- Rare > 50-52°C
- Medium Rare > 53-55°C
- Medium > 58-60°C

Which breed of ribeye should I choose?

Which breed of ribeye you choose is, of course, very personal. We have beautiful ribeyes available in various price ranges. Personally, we are quite fans of the Ribeye Black Angus USDA PRIME, and for a truly special occasion, a Japanese Wagyu Ribeye Kagoshima or an Australian Wagyu ribeye are naturally fantastic. Definitely a must-try.. The Aberdeen Angus Ribeye is also a great recommendation for price/quality. A fine steak from a grain-fed South American cow, which you can also find in a good steakhouse..

Which wine goes with ribeye?

Which wine to pair with ribeye is, of course, personal and the choice is vast. However, especially in the winter, a powerful red wine is particularly suitable. The creamy, pronounced flavor of ribeye calls for a robust, flavorful wine such as a good Italian wine from Piemonte or Tuscany. But a Cabernet Sauvignon, Zinfandel, or Syrah also pairs very well with a quality ribeye. When selecting a wine, make sure it has ample tannins, as tannins counteract the fat in the meat, making the wine lighter and the meat softer.

Buying ribeye online 

Buying ribeye online is actually very simple. In fact, online you often find what you're looking for more easily than at the butcher around the corner. Moreover, all the information is available online, so you know exactly what you're buying. And not least, while at the local butcher you probably have a choice of only one, two, or maybe three different breeds, the selection here is vast. After all, we have more than 15 breeds in our assortment. From Japanese Wagyu to American Black Angus and from Austrian Simmentaler to Dutch Blonde d’Aquitaine, we have a steak for every budget in our selection.

Ordering ribeye online

Buying ribeye online 

Hereford, Simmentaler, Rubia Gallega, Aberdeen Angus, or Black Angus USA: we sell ribeye from the finest meat breeds. Breeds that have one thing in common, namely a fine origin. Steak lovers flock to ribeye, and it's not for nothing, of course. The meat is cut from the fine rib of the cow. Ribeye is somewhat rounder in shape than the entrecôte and the meat is also more streaked with fat, known as intramuscular fat. A good ribeye is buttery tender. This is further enhanced by the fact that ribeye is cut from a muscle that is not much used by the cow. Lazy, or rather, relaxed muscles naturally result in tender meat!

Buying ribeye online at The Butchery is a breeze. We have ribeye from the finest meat breeds, all with an honest origin and incredible flavor characteristics. The ordering process is also very simple. Choose your favorite steak(s), place your order, and during checkout, you can select your desired delivery day. If you order before 11:00 am, you will have your order at home the same evening. QuickFrozen ensures optimal preservation of flavor and nutrients!