Find Your Perfect Ribeye Steak

Find Your Perfect Ribeye Steak 

The ribeye is handsomely marbled and is the juiciest steak full of hearty beef flavor. But not all ribeyes are created equal. Get to know the ribeye steak from the beef pros at Snake River Farms as we discuss where the cut originates, how to cook the perfect ribeye, and more.

What's in a Name?

The three most important things about buying real estate are: location, location, location. That logic can be applied to beef. The area of the steer which steaks are cut from largely determines that piece of meat’s qualities and often its name. The first cuts are called Primals, dividing a carcass into eight large sections. Then come Subprimal cuts, which pare each Primal down into steaks, roasts and other familiar pieces. 

Ribeyes come from their namesake — the rib primal. This section runs along the animal’s back, and cuts from this region are often called the “middle meats” because it is nestled between the chuck and loin primals. Muscles in the chuck or shoulder get a lot of use, making the meat there a bit tougher but flavorful. Loin muscles tend to remain very tender; it’s the origin of the filet mignon. Ribeyes hit the sweet spot where tenderness and robust flavor intersect. American Wagyu ribeyes deliver the added prize of superior marbling. Those streaks and flecks of white amid the red muscle liquify when you cook your ribeye, self-marinating it to provide savory richness and buttery texture. 

A Variety of Ribeye Options

You’ll find many different ribeyes to choose from. They differ mostly in size, but there’s also the bone-in vs. boneless choice. The best ribeye boils down to preference and presentation. Here are the American Wagyu ribeye selections: 

• Traditional Ribeye - Gold or Black Grade American Wagyu boneless ribeye steaks are hand-cut to 1.5 inches thick and include a large fat cap for big, beefy flavor.
• Cap of Ribeye - This delectable boneless cut graces swanky restaurant menus across the country. Also known as the deckle or ribeye cap steak, it is portioned from the ribeye subprimal.
• Rolled Cap of Ribeye - We hand-roll ribeye caps into uniform sizes and secure them with butcher’s twine to showcase the deep marbling of this elegant four-ounce steak.
• Ribeye Filet - Take a traditional ribeye, trim away kernel fat and sinew, and you have this abundantly marbled steak in a consistent, manageable size.
• The Tomahawk - For a truly impressive plate, nothing beats this two-plus-inch-thick piece of beef, named for the long, clean bone extending out like an axe handle.
• The Cowboy Steak - Almost as eye-catching as the Tomahawk, the Cowboy keeps a lower profile with a shorter bone but still weighs in at an average of 2.5 pounds.

How to Cook the Perfect Ribeye Steak

Choosing a cooking method for your ribeye steak depends on the meat’s thickness. Steaks of less than 1.5 inches perform well in high-heat environments like an outdoor grill. Thicker cuts benefit from a slower cook, and we have two options for going that route. Season your ribeyes with high-quality salt and pepper or your favorite seasonings before they hit the heat — and don’t forget to let them rest for five to 10 minutes before serving. Slicing against the grain delivers the tenderest bite. 

• The Steakhouse Method - Watch Chef Hugh Acheson demonstrate this easy method with a cast-iron skillet. > Learn More

• The Reverse Sear - Perfect for the Tomahawk and other thick cuts, this method slowly brings the steak to your desired internal temp in the oven then seals in flavor with a finishing pan sear. > Learn More

• Direct Grilling - Check our pro tips for foolproof grilled steaks that look and taste like the finest item on the menu. > Learn More

Our Favorite Recipes

Steakhouse Ribeye: Restaurant Steaks at Home

Here's a simple marinade with the flavors of a classic steakhouse ribeye. Easy to make, this marinade is a great way to elevate Steak Night to mimic restaurant style steak. > Learn More

Snake River Farms Surf & Turf: Smoked Ribeye Filets with Butter-Poached Lobster

Bring together the exquisite tastes of land and sea with this smoked Snake River Farms American Wagyu Ribeye Filets with butter-poached lobster. This surf and turf is surprisingly simple to make and uses little ingredients but delivers a massive burst of flavor with every bite. > Learn More

Chicory and Cocoa Rubbed Wagyu Ribeye Filet with Pomegranate Pumpkin Seed Salad

Brooke Bass, writer and creator of the blog Chocolate + Marrow, developed this savory recipe with bitter and sweet notes that meld beautifully with our richly marbled ribeye filets. The Pomegranate Pumpkin Seed Salad adds the perfect fresh touch for a deliciously balanced meal. > Learn More

Suya Dusted Bone-In Ribeye

Seasoned with a blend of peppercorns and grains of selim, cooked to medium-rare and dusted with suya, composed of crushed bouillon cubes, peanut powder (freshly ground peanuts), garlic powder, ground ginger, cayenne pepper, onion powder, smoked paprika and white pepper. > Learn More