Ribeye
A tender, flavorful cut from the rib section with heavy marbling. Traditionally cut as a steak from between the sixth and twelfth rib.
Flavor Profiles
Mild
Rich
Earthy
Also known as
Entrecôte
Cooking Methods
Roasting
Sous Vide
Grilling
Pan-Searing
Pair it with
Rosemary
Garlic Butter
Mashed Potatoes
Red Wine
Chimichurri
