Rib Eye 1.0: The Basics

Other names: Entrecôte, Delmonico, Scotch fillet, Spencer steak, Beauty steak, Bife ancho, Rib steak (bone-in), Cowboy steak (bone-in)

 Where it's from: Upper ribcage, ribs #6-12. Rib eyes are basically a prime rib or standing rib roast cut down into individual steaks.

What it looks like: Lots of fat marbling. The middle (central eye) has a finer grain while the outer section is looser and fattier.

 What it tastes like: Super beefy, juicy, and flavorful.

Existential questions of a Rib eye lover

#1: Grass-fed or Grain-fed?

The main differences between grain-fed and grass-fed beef lay on the cattle diet and roaming:

The factors mentioned above affect the flavor of the meat. Grain-fed beef has a higher content in fat, which translates in a fattier and aromatic beef. On the contrary grass-fed beef is a little bit chewier and has a stronger beef taste.

#2: Steaks or whole piece

For steaks:

This is a matter of preference and it’s totally arb