What it is
Cut from the rib primal, between the sixth and twelfth rib, the ribeye is the most marbled steak on the animal. It contains two distinct muscles: the large, round eye (the longissimus) and the crescent-shaped cap that wraps around it (the spinalis, sometimes sold on its own as ribeye cap and widely considered the best bite on the whole steer).
That marbling makes the ribeye forgiving. It has enough intramuscular fat that a minute past your target won’t ruin it, which is why it’s the cut we recommend to people who are nervous about cooking steak.
How to cook it
Grill or pan-sear anything under an inch and a half. Reverse sear anything thicker. Pull at 130–135°F for medium-rare and rest five to ten minutes.
Pull it at
130–135°F See the full doneness chart for every level.
What to look for
Buy it thick — an inch and a half minimum, two inches if you’re reverse searing. A thin ribeye overcooks before the crust forms and wastes what you paid for. Look for wide, even webbing of fat throughout the eye, not just a thick band around the outside.
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