Ribeye Steak

Flavour

Ribeye steak is known for its rich, beefy flavour, which comes from its marbled fat content. The ribeye is cut from the rib section of the cow, which is a naturally tender and flavourful cut of meat. The marbling in a ribeye cut adds delectable moisture and flavour to the meat.

The flavour of a ribeye steak can vary depending on the quality of the meat and the cooking method used. However, a well-cooked ribeye steak should have an iconic bold, beefy flavour with hints of nuttiness and sweetness.

Aroma

Ribeye steak has a rich and inviting aroma that is often described as savoury and beefy. The aroma comes from the fat and juices of the steak that are released during cooking, as well as the Maillard reaction that occurs when the steak is seared or grilled.

When the ribeye is cooked, the aroma of the beef and its juices combine with the charred, smoky scent of the grill or pan, creating a mouth-watering aroma that is hard to resist. The aroma is also influenced by any seasonings or marinades used, such as garlic, herbs, or spices, which can add an additional layer of complexity to the scent.

Wine pairing

A full-bodied red wine would be an ideal pairing for a ribeye steak. Like all red meats, a full bodied red is the perfect partner. Below are some good wine choices for a tender and juicy ribeye.

Cabernet Sauvignon: a classic pairing for steak for a reason. The wine's bold tannins and rich flavours complement the rich, juicy flavour of a ribeye. A Cabernet Sauvignon from Napa Valley or Bordeaux provides a delicious flavour and one of the best pairings.

Malbec: an Argentinian red wine with a fruit-forward flavour profile with notes of blackberry, plum, and vanilla. It pairs deliciously well with a juicy, fatty steak like a ribeye.

Syrah: Syrah wine has bold flavours of dark fruit, pepper, and smoke that pair well with the charred, smoky flavours of a grilled ribeye.

Zinfandel: a bold and spicy Zinfandel can stand up to the bold flavours of a ribeye, while also providing a nice contrast to the steak's rich, fatty flavours.

Sauce pairing

Ribeye steak can be absolutely incredible on its own, but even better when paired with a delicious and well made sauce. Below are some popular sauce pairings for a ribeye steak. 

Red Wine Sauce: a classic sauce for steak, made by reducing red wine with shallots, garlic, and beef stock and adding herbs for a gorgeous flavour. It complements the richness of a ribeye and provides the perfect dipping partner. 

Béarnaise Sauce: made with clarified butter, egg yolks, tarragon, and vinegar, this creamy sauce adds a luxurious and rich flavour to a ribeye steak.

Chimichurri: this Argentinian sauce is made with fresh parsley, cilantro, garlic, red pepper flakes and olive oil. It adds a fresh, tangy flavour to the steak and cuts through the richness of the meat.

Blue Cheese Sauce: made with strong and punchy blue cheese, heavy cream, and a touch of garlic, this sauce is perfect for those who love bold, tangy flavours to combat the richness of the steak. 

Mushroom Sauce: made by sautéing mushrooms with garlic and shallots and then simmering in beef stock and cream, this sauce adds a rich, earthy flavour to the steak.

Cooking recommendation

A juicy ribeye can withstand a variety of cooking preferences and ultimately, the best steak is cooked to your unique taste preferences. However, many chefs would recommend serving a ribeye steak medium - medium rare for the maximum flavour and juiciness. 

Where is it from?

A ribeye steak isn’t from any particular country, but the ribeye steak is a cut of beef that comes from the rib section of the cow. It is cut from the rib primal, which is located between the chuck and loin primal. The ribeye is cut from the rib roast or ribeye roast, which is a larger cut of meat that includes several ribs. The ribeye steak is cut from the centre of the rib roast and is known for its marbling. 

History of Ribeye Steak

The history of the ribeye steak can be traced back to the early 19th century, when beef became a more widely available and popular food in the United States. At that time, beef was typically sold as a whole or half carcass and butchers would often break down the meat into smaller cuts to then sell to customers.

The ribeye steak is thought to have originated in the United States in the mid-20th century. The cut is taken from the rib section of the cow, which has long been prized for its flavour and tenderness. However, it was not until the mid-20th century that the ribeye was separated from the larger rib roast and sold as an individual cut of steak.

Today, the ribeye steak is considered one of the most popular and desirable cuts of steak, known for its marbling, rich flavour, and beautiful tenderness.

Grades of Ribeye Steak

In the United States, the United States Department of Agriculture (USDA) has established grading standards for beef. The three main grades of ribeye steak are:

Prime: This is the highest grade of beef and is known for its abundant marbling, which results in a very tender, juicy, and flavourful steak. 

Choice: This is the second-highest grade of beef and is known for its slightly less marbling than prime. Choice ribeye steak is still tender and flavourful, and it is a good choice for those who want a high-quality steak but are looking for a slightly more affordable option.

Select: This is the lowest grade of beef and has the least amount of marbling. Select ribeye steak is still flavourful, but it may be slightly less tender than prime or choice cuts.

Other countries may have different grading systems for beef, but the principles are generally the same, with higher grades indicating more marbling and a higher quality of meat.

Best served at Beast

For a delectable cut of beef and an unforgettable dining experience, look no further than Beast. Our menu showcases some of the most impressive cuts of beef found in the world and is updated and reviewed daily for a truly unique dining experience each day. Our famous blackboard dictates the cuts of the day, offering guests only the most exquisite cuts, aged perfectly by us at Beast. 

Join us for an incredible cut of ribeye steak prepared lovingly by our expert chefs and served to your personal perfection and finished generously with flaked sea salt. Pair your chosen cut with a selection of sides, including our famous truffle chips, earthy wild mushrooms, our iconic Josper grilled aubergine and a remarkable cauliflower carpaccio you won’t find anywhere else. 

For a truly incredible dining experience, browse our bountiful list of wines. We offer over 300 bins of speciality wine with suggestions from across the globe. Taste and pair from every corner of the world and find the perfect marriage between dish and drink. Alternatively, please ask our sommelier for their suggestions to find the most divine pairing. 

For a true feasting experience, join us at Beast.

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