Are you a steak lover? If so, you’re in for a treat! The rib-eye steak, also known as scotch fillet or entrecôte, is one of the most popular and delicious steaks in the world. Its tender texture and mouthwatering flavor make it a favorite among many.
The rib-eye steak comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work. This lack of stress gives the meat a lovely tender texture. But what truly sets it apart is the marbled fat running through the meat. As the steak cooks, this fat melts and renders, infusing the meat with extra beefy flavor and creating a juicy, moist, and tender texture that is simply irresistible.
A rib-eye steak can come from anywhere between the sixth and twelfth rib, and its placement determines how it should be cooked. The center cut, commonly found in supermarkets, is the most popular. It includes some of the fat cap along with a nice amount of marbling. On the other hand, the two ends, known as the short loin and chuck, offer different characteristics. The short loin end has little to no cap and less marbling, making it ideal for those who prefer less fat. The chuck end, however, boasts more marbling and has the largest portion of the cap attached. If you want to savor the utmost flavor of a rib-eye steak, I recommend asking your butcher for steaks cut from the chuck end.
Irresistible Rib-Eye Steak Recipe
Ingredients:
- 2 Rib-eye steaks (about 1 ½ inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil (for searing)
- Optional: lemon wedges for serving
Instructions:
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