I spoke with three chefs for advice on cooking this special steak.
As a budding home cook, Im more fascinated today by his expertise and methodology than ever before.
What Makes Bone-in Ribeye the Best Cut of Beef?
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Ribeye has always been the king of steaks, notes private chef and formerZou Zou’sSous Chef Jimmy Vasquez.
The reason being is the intramuscular fat or marbling.
Fat is flavor, so the meat-to-marble ratio is imperative to picking a great steak.
Simply Recipes / Adobe Stock
Frank DePaola, owner and butcher atmy local Italian salumeriaquickly echoed Jimmys sentiments on the cote de boeuf.
The ribeye is my favorite cut of meat for a couple of reasons, DePaola says.
Number one, the amount of marble thats in the meat, its delicious.
Frank also picks ribeye steak for its end cap.
Thats my ultimate favorite, he laughs.
It just melts in your mouth and tastes like youre eating wagyu beef.
Molina breaks the ribeye down into three sections: ribeye cap, filet, and tail.
Each [component offers] a distinct yet complementary aspect to the overall experience, he says.
Preheat a grill or grill pan to high heat and set the oven to 400F.
The oven step is necessary because this steak is too thick to cook solely on the stovetop or grill.
Once the steak has reached your desired level of doneness, let it rest for at least 10 minutes.
This method allows all of the juices inside to evenly distribute.
Bourdain explains that the steak doesnt have to be served sizzling hot.
Then transfer the steak to a cutting board, slice, and serve.
Vasquez, on the other hand, goes one step further.
