Rib eye steak
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|Type||Cut of beef|
Overview[change | change source]
The ribeye is made of two parts:
- The Longissimus Dorsi: Known as the eye, is the thicker cut of the ribeye
- The Spinalis: Known as the cap, is the thinner and tender cut of the ribeye
Preparation[change | change source]
Like most steaks, the Ribeye steak can be cooked with different methods.
References[change | change source]
- "Rib-eye Steaks: Tender, Juicy, Flavorful Favorites". The Spruce Eats. Retrieved 2021-05-20.