Do you know what’s the most common and one of the best types of steaks known as? You got it right – its ribeye. People do often call it rib-eye. You get it from the beef rib primal cut. Roast it and it becomes the prime rib. Ribeye steaks are also called beauty steaks, by many. These are tender cuts, juicy, and of course very flavorful – the credit goes to the fat content that happens to be just in right quantity.
Using fast cooking methods is often recommended (at high temperatures) to enjoy its awesomeness.
The ribeye steak explained
It’s typically cut from rib six spanning through twelve; can be bone-in or boneless. If bone-in, the steak contains a piece of rib bone. You may often see the bone extending a few inches beyond the tip of the steak muscle. In other case, it may even be trimmed with the meat. It’s not uncommon to find bone-in ribeye steak marked rib-steak.
While the bone-in steak may be difficult to cook, you will thank it later for the added flavor and moisture. It tastes excellent. However, the meat following the rib takes time to cook. Maybe, for that cause, boneless ribeye steaks get more takers.
The best piece of the ribeye steak is the longissimus dorsi. It’s tender, long muscle running from hip bone to the shoulder blade. As the muscle doesn’t get serious exercise, it’s tender like no others. It’s also the part where fat deposits are more significant. This fat is known as marbling and it adds extra flavor and moisture to the steak. Steaks closer to the head has better marbling that gives the robust buttery flavor. While cooking, the fat melts and further enhances the tenderness.
Marinating is not essential. A good ribeye already has enough taste that will tickle your taste buds. Just salt it and throw it on the grill. Quick searing methods are fine for it. Watch the video below on how to cook the perfect steak!
Ribeye vs. tenderloin
Oh, actually there’s no competition or comparison. They are absolutely different –both in terms of taste and texture. While the ribeye cut has richly dense fat content, tenderloin lacks in here. However, unlike other cuts of steak, the tenderloin is a little tenderer, and some even describe it as more buttery.
In terms of cooking, tenderloin is not the easiest one to master. Whether grilling or pan-frying, there’s a blurry line between the perfectly cooked steak and the dried one. A new-comer may have to struggle a bit. Safer to say, it’s great if you are not consuming enough fat and calories.
What about sirloin?
Sirloin comes from a large cut of the beef that can give different types of steaks. Sirloin is often the leaner part of the steak, known for its high protein and low fat content (some have their eyebrows up). It appeals to those who are staying away from fat and following a low-fat diet.
Of course, the taste is not as sharp and superb as ribeye. Yet, it never fails to please taste buds. Although it may not have marbling levels as high as ribeye, it’s anything but dry. Top sirloin is people’s favorite. It has bones and tougher muscle parts removed, thus offering tender and juicy steak.
Ribeye’s make for wonderful steaks that are perfect for fast but perfect dishes. It is by far the most tasty cut you'll ever find. Yet, choose steaks carefully as the same graded beef can have varying amounts of fat, depending on where it has been cut from.