What’s a beef steak?

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A beef steak can be made two ways: bone-in and boneless. Commonly called ribeye based on the cut’s location in the rib meat area of ​​the animal, ribeye is typically one of the tastiest and most tender cuts. This is a result of the location of the cut on the animal and the amount of exercise the rib eye steak area gets as the animal moves, as well as the amount of fat marbling in the steak. This cut of beef is commonly grilled, broiled, or fried.

Among cuts of beef, the rib eye is typically one of the more tender cuts. Offered both on and off the bone, this steak has the marbling and fat to produce a steak full of flavor when cooked through. The shortening produces a type of self-fouling component to the meat and helps retain the meat’s natural juices as it cooks. This cut of meat is commonly prepared with little or no seasoning other than salt and pepper. Occasionally, steak is treated with a mixture of garlic and olive oil when prepared on a grill.

The rib eye is cut from the area of ​​the meat that is known as the rib roast or, if cut from a prime animal, the prime rib. When the rib is attached to the steak, it’s called a sirloin steak, and when the rib is removed, it’s simply a rib eye. While it can be cooked in many fashions, one of the most recommended methods of preparing a ribeye steak is on a broiler. The fat content of ribeye will typically allow the cut to remain tender.

For best results, allow steak to rest for several minutes after removing meat from grill. This allows the natural juices of the beef steak to be redistributed throughout the cut of meat. These slices of meat are often very tender and even the fat is appreciated by many diners for its full flavour. Like its cousin roasted ribs, sirloin steak is often served with a horseradish sauce or premium steak sauce. Side dishes that consist of some version of potatoes or rice are often served with rib eye steak, and the meat is occasionally served on its own or with a quality salad or bread.

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