Meat

Ribeye

Ribeye is cut from the upper rib section (roughly ribs 6–12), centred on the longissimus dorsi “eye” and often including the spinalis dorsi cap—the richly marbled outer muscle many consider the best bite on the animal. French côte de bœuf and tomahawk forms keep long rib bone; Scotch fillet in some markets is a boneless ribeye. Abundant intramuscular fat bastes the meat as it cooks, so the steak stays juicy even toward medium. It is prized for that marbling-driven flavour and for a contrast of textures when the cap is left on. Dry-ageing concentrates taste further. Cook over high heat to render fat and brown the surface; reverse-sear or oven-finish thicker bones. Trim excess exterior fat if flare-ups are a problem on the grill, but leave enough for basting.