John Myers
The rib-eye steak, or entrecôte, comes from beef and is cut from the prime rib. With bone in, it is called côte de boef (beef chop). The section from the front part of the back should be at least two, preferably four centimeters thick. It weighs between 200 and 550 grams. The rib eye steak is particularly juicy because of its high-fat content, which gives the meat its aromatic taste.
The fat content is generated on the one hand from the eponymous feature of the rib eye steak, the fat core. It is often reminiscent of an eye. In order to achieve the typical buttery taste when roasting or grilling, the steak ideally also has a strong marbling of fat.
Got an appetite? This rib-eye steak recipe shows the preparation of the delicious meat specialty step by step.
