What is it?
Ribeye steaks are a premium cut known for their exceptional marbling, tenderness, and rich, beefy flavor. They are often considered the gold standard for steak lovers due to their melt-in-your-mouth texture and bold taste. This cut is ideal for those seeking a more indulgent and flavorful steak experience. Whether boneless or bone-in (like the show-stopping Tomahawk), ribeyes offer a luxurious eating experience that’s hard to beat.
Cut from the rib section of the cow — specifically from ribs six through twelve — the ribeye contains two key muscles: the Longissimus Dorsi (the central eye of the steak) and the Spinalis Dorsi (also called the ribeye cap or crown). The eye is deeply marbled and tender, while the cap is prized for its intense flavor and buttery texture. At Milam’s, we proudly offer high-quality options like USDA Prime and Certified Angus Beef Brand®, ensuring each ribeye delivers superior taste and tenderness.
How to Prepare:
Ribeye steaks shine when grilled or pan-seared, as the high heat helps render the fat and create a perfect crust. Start by bringing the steak to room temperature, then season generously with salt, pepper, and optional aromatics like garlic or rosemary. For grilling, preheat to high heat and sear for 4–5 minutes per side for medium-rare, adjusting as needed. For pan-searing, use a cast-iron skillet and finish with a butter baste for added richness. Always let the steak rest for 5–10 minutes before slicing to lock in juices.
How to Pair:
Due to its marbling and bold flavor, ribeye pairs best with full-bodied red wines that can stand up to its richness. Cabernet Sauvignon, Syrah/Shiraz, or Malbec are excellent choices — their tannins and structure balance beautifully with the ribeye’s fat content. If beer is your preference, try a robust porter or amber ale to complement the savory, caramelized notes of the meat.
