The beef ribeye steak is derived from the sixth to the twelfth rib and comes with many white lines of intramuscular fat. These repetitive white lines help create the ribeye pattern, which the cut is known for. Many chefs suggest cooking the ribeye at least medium rare, giving enough time to cook the fat and spreading its flavor to the entire meat. Not giving enough cooking time may result in a tough, chewy ribeye that may be hard to chew.
Reviews
There are no reviews yet.