Beef · Rib
Ribeye Steak
A rich, heavily marbled steak from the rib section. Juicy and full of flavor, one of the most popular steaks.
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| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | rib eye, rib steak (when bone-in), Delmonico (regional) |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The ribeye is the center of the rib section, the same area that gives us prime rib. Its generous marbling and the cap of fat along one side give it a rich, juicy, buttery taste. It is sold boneless or bone-in, and it handles high heat well. A ribeye is a favorite for the grill or a cast-iron pan, usually cut about an inch to an inch and a half thick.
Read moreBeef Cuts Chart: Primals, Retail Cuts & UsesBeef Cuts Chart: 9 Primals & How to Cook EachPremium Steak Cuts: Ribeye, Strip, Filet & More
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours