Let’s step inside the delicious world of ribeye steaks!
last update date 2022-06-21 | release date 2020-07-10
Although ribeye is a pretty popular cut of meat in other countries, there are actually still a lot of people in Japan that are not that familiar with it. As such, there may be some confusion as to what makes it different from its beef cut brothers like sirloin or short ribs… We’ve also gotten some questions from people who are not sure of how exactly to cook this cut to make the most out of it. Today, we’ll be introducing some tips on how to get the best flavor out of your ribeye steaks! We’ll also include some recipe ideas to get the gears turning!
The charm of the ribeye steak cut is the moderate fat content!
Ribeye is a cut of steak that comes from the rib of the cattle. “Rib” comes from the fact that it’s cut from the rib, and “eye” is what the center of the cut is called. This is the meatiest part of the rib, and is prone to marbling. This cut is known for its quality texture and the excellent flavor! Because of the marbling and fat content, ribeye steaks let out beautiful juices from melted fat when heated. We recommend using this cut for dishes like roast beef, steak, barbecue, and yakiniku.
Ribeye vs. Sirloin: Which one should I choose?
We all know that there are many devoted fans of the sirloin cut. When you think “most delicious part of the beef”, sirloin probably comes to mind first.
Sure, the sirloin is a popular high-grade part of beef because of the marbling, red meat quality and juiciness… but if you’re looking for a high-grade cut that has less fat, then ribeye is for you! The main difference between ribeye and sirloin is the part of the cattle where the meat is taken from. Ribeye, as the name suggests, comes from the rib area of the cow. The sirloin is cut more from the rear end of the cow. Ribeye has less fat and a bit more tender. Because of this, ribeye is recommended more for people who are on a diet or want a healthier option with just as much flavor.
Recipes and tips for getting the most out of your ribeye steaks!
Ribeye is a high-grade cut of meat, so cooking it wrong will be a waste of the quality! The way you cook and prepare your steaks is just as important as the quality of the meat! Here are a couple recipes to help you enjoy your steaks to its fullest potential!
(※Put the meat in the refrigerator for one day or more and thaw it well before cooking.)
Ribeye Beef Cold Cuts
This is a dish that involves cooling roast beef before eating. (Roast beef is what you call it when eaten warm.)
Prep your ribeye (800g) by rubbing some salt (1 tbsp), pepper (to taste), and whatever herbs you like. Heat in a hot pan with some oil over medium to high heat. Preheat the oven to 200 degrees and once the meat is heated sufficiently, transfer to a baking sheet that’s covered with aluminum foil and bake in the oven for about 20 minutes. Turn it over and bake for another 15 mins. Remove from the oven and wrap the meat in aluminum foil. Let is sit at room temperature for about 30 minutes or more to lock in the juices. Once it’s cooled down enough, place it in the fridge and chill. Cut into thin slices, and enjoy!
Chilling the meat makes it easier to cut, and the juices all stay inside the meat! You can serve this on a salad or on a bed of hot rice. The fat will melt ever so slightly on hot rice… Yuuuummm… You can season with salt or soy sauce, OR your favorite dressing!
Ribeye Cutlet
Thaw the ribeye steak in the refrigerator for half a day and cut into 3-4cm thick pieces. Put on a plate and make sure they don’t overlap with each other. Wrap with cling wrap, then place in the fridge to thaw out completely for another half-day.
Once it’s nice and thawed, remove from the fridge and let it rest at room temperature for 30 mins. Coat in a thin layer of flour, then dip in beaten eggs, and finish off with a nice coating of bread crumbs. Deep-fry in oil that’s been pre-heated at 180 degrees for about 3 mins. Place on tray and let it sit for about 3 mins to allow the residual heat to reach the center. Sprinkle with some salt and enjoy! The cutlet batter moisturizes the meat, so it's fluffier and juicier compared to just grilling.
Ribeye and Garlic Fried Rice for 2 Servings
Garlic fried rice is already an awesome dish… BUT add some ribeye steak pieces in there, and it’s 100x better!
In a frying pan, heat some olive oil (2 tbsp.). Add some garlic chips or slices of raw garlic (3-4 cloves), heat until the garlic has a nice golden-brown color. Remove the garlic from the pan, then add the steak (300g, cut into 2cm cubes). Cook until desired doneness or until it develops a nice brown color on the surface. Add hot rice (300g-400g), salt (1 tsp.) and black pepper (to taste), once heated, add the toasted garlic and mix. Plate it up and garnish with some parsley!
Try out these healthy and juicy ribeye steak recipes!
Ribeye is one of the finest cuts of beef that is just as good (if not better) than sirloin! Plus, it’s healthier than sirloin ‘cause it has less fat. Why not try it out for yourself?
RECIPE INGREDINTS
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Grass-Fed Beef Cube Roll / Rib Roast Block (1.6 kg)￥8,980 (txInc)A big block of fancy prime rib. We select our best Cube Rolls for this cut. (Chilled)
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Grass-Fed Beef Cube Roll / Rib Roast (800g Block)￥4,980 (txInc)A practical sized roast for the Japanese oven. 800g. (Chilled)
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Grass-Fed Beef Cube Roll / Rib Roast / Ribeye Roast (500g Block)￥3,980 (txInc)A practical sized roast for the Japanese oven. (Chilled)
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Grass-Fed Beef Ribeye Steak (270g)￥1,790 (txInc)One of the tastiest steaks and considered the king of many steakhouses as it has the most rich, bold flavor. (Frozen)
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Grass-Fed Beef One Pound Ribeye Steak (Over 450g!)￥3,610 (txInc)Just when you thought our steaks couldn't get any bigger!
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New Zealand Grass-Fed Beef Ribeye Steak (270g)￥2,790 (txInc)Grass-fed and hormone free ribeye steak from New Zealand. (Frozen)
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THE MEAT GUY'S RECOMMENDED PRODUCTS
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The Meat Guy's Original Steak Seasoning Spice Mix￥650 (txInc)This is our own special blend – a perfect match for any of our steaks, chops, or chicken. (Dry)
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ROASTED GARLIC PESTO 200g￥1,490 (txInc)Fresh garlic that's been roasted at low heat is put front and center in this aromatic pesto! Seasoned with a dash of salt and pepper, perfect for a variety of dishes!
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Meat Thermometer￥2,490 (txInc)It's not manly to use this on steaks, if you are grilling a steak, you should be able to tell if it's done by poking at it.
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Big Roasting Bag / Oven Bag + Clips (5 Bags)￥490 (txInc)A perfect, juicy roast every time. Just stick the meat in the bag, the bag in the oven and ooowalaaaa! 50cm x 50cm bags.
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