Ribeye
Ask steak lovers who are passionate about particular cuts of beef which cut is their favorite, and before long you’re bound to hear a resounding chorus of ribeye – particularly the bone-in ribeye. And chances are, these same people will be quick to tell you why.
What makes this steak house favorite so famous – and so popular? We asked our chefs to tell us more about this prized Prime steak.
WHAT IS
A RIBEYE STEAK?
Ribeye is one of the cuts that comes from the front part of what’s called the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. These two, tender muscles outside of the ribcage run along either side of the spine.
Why is that important? Because the muscles in this area don’t do as much work as other muscles, which makes them exceptionally tender.
Of all the high-end cuts of beef, many people feel this beautifully marbled steak is the richest, most flavorful example of USDA Prime beef steaks, especially when prepared as a bone-in cut.
WHY DOES A RIBEYE HAVE SO MUCH FLAVOR?
It absolutely starts with the quality. Prime beef is the highest quality steak in the world. The abundance of marbling in a Prime ribeye steak adds to the flavor. And that’s where many steak connoisseurs insist that a ribeye is a cut above the rest. Especially in a marbled cut of beef like a ribeye, much of the distinctively rich, meaty taste actually comes from the fat. But it’s what happens with the fat – both in the particular aging process and in preparation – that really brings out the flavor. Depending on how you like your steak cooked, which is of course personal preference, slightly more or slightly less marbling in a ribeye can enhance the flavor even more.
This is a key point. Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. When cooked, this wealth of intramuscular fat combines with the elements released from the large bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture.
WHY IS A RIBEYE SO TENDER?
A ribeye steak – whether bone-in like our Tomahawk Ribeye or boneless like our classic Ribeye – is considered the best example of USDA Prime cuts of beef because of its high abundance of marbling. At Ruth’s Chris, our secret recipe for aging our steaks also plays an intricate part in the tenderness and flavor of each cut of beef we serve.
WHY DOES A RIBEYE HAVE SO MUCH FLAVOR?
It absolutely starts with the quality. Prime beef is the highest quality steak in the world. The abundance of marbling in a Prime ribeye steak adds to the flavor. And that’s where many steak connoisseurs insist that a ribeye is a cut above the rest. Especially in a marbled cut of beef like a ribeye, much of the distinctively rich, meaty taste actually comes from the fat. But it’s what happens with the fat – both in the particular aging process and in preparation – that really brings out the flavor. Depending on how you like your steak cooked, which is of course personal preference, slightly more or slightly less marbling in a ribeye can enhance the flavor even more.
This is a key point. Since these particular muscles aren’t utilized as much as others, they are particularly tender and soft. When cooked, this wealth of intramuscular fat combines with the elements released from the large bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture.
WHY IS A RIBEYE SO TENDER?
A ribeye steak – whether bone-in like our Tomahawk Ribeye or boneless like our classic Ribeye – is considered the best example of USDA Prime cuts of beef because of its high abundance of marbling. At Ruth’s Chris, our secret recipe for aging our steaks also plays an intricate part in the tenderness and flavor of each cut of beef we serve.
BEST WINE PAIRING WITH A RIBEYE STEAK
Typically a highly marbled steak like a ribeye will need a moderately robust wine to complement it best.
We might recommend a young Cabernet Sauvignon, for example, or one that is equally approachable through its maturity like wines from Napa’s Caymus Vineyards. That said, our award-winning wine list has a number of Cabernets by the bottle or glass, and it’s fun to try your own expertise at pairing your favorite wines with various cuts of Prime steak.
For those who prefer a lighter wine, a Zinfandel or a nice Malbec from Chile or Argentina would also make a nice alternative to a Cab.
While wine pairings are another topic that often sparks a spirited discussion among some, we truly believe that personal preference is still what matters most. If a full-bodied Cab just isn’t your taste and you prefer a lighter, more delicate varietal like a Pinot Noir, then order what you’ll enjoy the most with this exceptional cut of beef.
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