Description
How to cook rib-eye steak to perfection
A rib-eye steak can come anywhere from the sixth to the twelfth rib, and which end it comes from should dictate how it should be cooked. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). It contains some of the fat cap along with a nice amount of marbling. Then we have the two ends: short loin and chuck. The short loin end has little to none of the cap and less marbling, which is more suited to people who prefer less fat. The chuck end, however, contains more marbling and has the largest part of the cap attached. To get the most flavour out of a rib-eye, ask your butcher for steaks cut from the chuck end.
You can also get ribeye attached to the bone (rib steak) or the increasingly popular tomahawk steak, which is attached to the whole French-trimmed rib bone (and looks like something a caveman would tuck into).
When buying your steak, look for a nice deep red colour with lots of marbling. Select 2.5–3cm thick steaks that have been aged for maximum flavour. Buying organic and free-range will also result in better quality meat.


How to cook rib-eye steak
This is the classical method of cooking steak and the best way to learn how you like your steak cooked. You can control the heat and adjust if the steak is colouring too quickly, and understand what the steak should feel like at its different stages of doneness. Unlike leaner steaks such as fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat.
Ingredients
- 1 rib-eye steak
- flaky sea salt
- freshly ground black pepper
- 50g of butter
- 2 sprigs of thyme
- 1 garlic clove, bashed with the skin left on
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Sydney Turnbull (verified owner) –
These steaks were cut about a half inch thick. Typically I prefer a thicker cut (1″ – 1.5″) however this “thinner” cut made for a really quick grill and the steaks themselves had just the right amount of fat/marbling making the end result juicy, delicate, and delicious.