The Cut: Ribeye
Ribeyes are often called the steak lover’s steak. Snake River Farms American Wagyu ribeye steaks are a steak lover’s dream. Beautiful marbling infuses each American Wagyu ribeye steak with complex flavor and juiciness.
Ribeyes come from — you guessed it, 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.
Beef Diagram
The traditional ribeye steak is a cross-section of the entire ribeye roll which has three major muscles. These are the longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.
These steaks are cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. This section has a high amount of natural marbling which is a key to the amount of flavor and juiciness of a cut.
Our Favorite Ribeye Recipes
Seared Ribeye Filets and Crispy Potatoes
Steak and potatoes are a classic, but with mushrooms and horseradish crème fraîche, this one-skillet meal becomes extraordinary. Chef Sarah Kelly uses American wagyu ribeye filets for rich marbling and unbeatable flavor. It’s quick and easy, especially if you prep the potatoes ahead, and works just as well with filet mignon for a fresh twist. > Learn More.
Grilled Hanger Steak with Chimichurri
Hanger steak is a unique cut bursting with rich flavor and is especially savory when seared on a super hot charcoal grill. Like many of the so called “butcher’s cuts” this is a steak that isn’t well known, but is bound to be a favorite once you give it a try. > Learn More.
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. The recipe calls for ribeye steaks, but any cut works. This is an especially good way to add flavor to coarse grained cuts. > Learn More.
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