Arguably one of the top bestsellers in steakhouses, Ribeye has come a long way in winning the consumer’s heart (and stomach) ever since the influx of meat since 1950s post-WWII era.
For today, we are going to go give you a little insight of Ribeye. Let’s dig in and see for yourself if you know these facts.
1) Many names, same meat
Different countries term it uniquely. Many names indeed, but the popular ones are such:
Scotch Fillet (known in Australia & New Zealand)
2) Ribeye, the all-time favourite steak
One of four high-end steaks (other than the other 3 favourites: the Strip, the Tenderloin, and the T-bone), Ribeye is arguably the favourite among the consumers. Ribeye is naturally super beefy, juicy and flavourful. Since it is highly marbled with a large swath of fat, its rich flavour flows will delight your taste buds when you give it a bite. Therefore, you don’t need much marination, or any at all. You can simply add a little salt and pepper and the meat is sure to surprise you.
3) Ribeye comes from, as the name goes.. the Rib
The ribeye is obtained from ribs, six to twelve, on the cow, between the loin and the shoulder. It comes in two kinds: Boneless and Bone-in. For bone-in ribeye, it has only one bone. If you’re getting more than one bone in your ribeye, this cut becomes a rib roast.
4) Marble Score 6, 9, 12.. What’s That?
Ribeye comes from a muscle that rarely used. Since tenderness of a meat is inversely correlated to the amount of work that a muscle does during the cow’s lifetime, ribeye builds a higher marble score than others.
What is a Marble Score then?
Marble score is in the range of 1 to 12. The higher the marble score, the fattier the meat. With high marbling score, the texture of the steak is elegantly tender and high portion of its soft fat will melt at the slightest heat, so if you have to be careful not to overcook it.
Therefore, it is not advisable, for dishes like Rendang, to use tender meats like Ribeye. The dish requires long hours of stewing, and you will probably end up with a dissolved meat, to the misery of your Hari Raya guests. Use Leg of Beef (LOB) or Shin & Shank instead which are tougher and dryer, thus, best when cooked for long time in moist heat.
5) Extra Rare or Medium? Well Done.
People has different taste and expectation. Heating at different temperatures, the cooked ribeye can be classified into 6 main categories.
Extra Rare will serve justice as part of the Survival’s Creed. But the best cooking recommendation for Ribeye will be is just shy of medium, or around 135°F. A long cooking time will bring out the juicy beef flavour and that’s what most eaters would prefer. If you choose to cut corners on that cooking time, you will end up chewing a rubbery, unrendered fat of meat. Nobody fancies that.
So there you have it, 5 things that you need to know before ribeye before you can proclaimed yourself as a steak lover.
If you have any other interesting facts about Ribeye that I’ve missed, do drop by your comment below.
#FACTS The average lifespan of a cow is 7 years. The oldest cow ever recorded was Big Bertha. She reached 48 in 1993. She also holds the record for producing 39 calves