Although you will always find a variety of beef cuts at a steakhouse, one of the most prominent cuts you will find at any professional steakhouse is the Ribeye. Due to the versatility of the cut, as well as its high degree of marbling, tenderness, and delicious flavor, the Ribeye has become a staple cut of beef for many chefs and consumers.
Even though the term “Ribeye” is oftentimes used interchangeably to mean both “bone-in” and “boneless,” the term “Rib Steak” can usually be used to refer to a cut with the bone, while the term “Ribeye” is usually used to refer more specifically to boneless. Along with this, a “Tomahawk Ribeye” is also commonly used to refer to the shape of a Ribeye with the bone still in.
Given its self-explanatory name, the Ribeye is found between the 6th and 12th rib, with the “eye” portion of the word referring specifically to the center most region of the meat, also known as the Longissimus dorsi. Along with this, a new love for the Ribeye “cap” has been growing in recent years amongst the meat loving community. This “cap” refers to the Spinalis Dorsi, which is the strip around the outside of the “eye.” Many have begun to view this portion of the Ribeye as the “fat cap,” since it tends to be the fattest, juiciest, and most tender part of the Ribeye steak. Some steakhouses have even gone as far to cut the cap from the whole rib section and create dishes out of just that.
Due to the superiority of the natural flavors and tenderness of the Ribeye, preparation can usually be kept simple. Most of the time, this cut of beef can simply be grilled, seared, or broiled with basic seasonings such as salt and cracked black pepper. Other than this, many people also roast the rib cut; however, when roasting a rib cut, it is usually not cut into individual Ribeye steaks, but instead is roasted slowly as a whole rib section. When roasting a rib cut this way, it is usually referred to as “Prime Rib.” Thus, the main difference between Prime Rib and Ribeye, is whether or not the individual Ribeye steaks have been cut before or after cooking.
When preparing Ribeye, you want to make sure to have a high-quality cut. This is because Ribeye has such a high degree of marbling and fat content. Thus, higher quality cuts will make the rendering process, or the melting away of the fat, as it cooks much easier and efficient. Overall, this process during the preparation will produce richer flavors and a more enjoyable texture.
When it comes to pairing the Ribeye with a wine, you will want to focus on wines that have strong, full-bodied flavors, so that the wine will be able to match the equally bold and fatty flavor of the Ribeye. Based on this knowledge, a Cabernet Sauvignon is always a great go-to red wine to pair with beef. However, other common pairings for Ribeye include Merlot and Zinfandel. At LB Steak, good examples include the 2016 California Zinfandel “Turley, ‘Juvenile,’” and the 2014 California Merlot “Duckhorn.”
Ribeye at LB Steak
At LB Steak, we offer a 14 oz boneless Ribeye for our lunch and dinner menu. Along with this, our dinner menu also includes a 35 day dry-aged 12 oz boneless Ribeye and a 48 oz Tomahawk Ribeye meant to be shared by two people. All of these pair perfectly with our selection of sauces, which include a Point Reyes Blue Cheese Butter, Tarragon Bearnaise, Green Peppercorn, and Red Wine Bordelaise.
Come stop by one of our steakhouses today and experience the beef cut for the true meat lover—Ribeye!