The Ribeye steak — The Best Steak to Grill
Ribeye steak is one of the most delicious of all the cuts of beef that we, as steak lovers, want to grill and eat every time we spark up the grill.
The reason for our ribeye obsession is that it is so tender and tasty; and, it is mouthwatering-good when grilled with just kosher salt or sea salt and fresh ground black pepper for seasoning. The reason ribeye steak is a true beef flavor bomb is that it has more marbling — the fatty connective tissue within the muscle — than most other cuts.
Even grass-fed and grass-finished ribeye steaks have just enough of that good fat marbling to make the steaks savory and full of that great grass-fed beef flavor we love.
And while ribeyes are perfect steaks to cook with an oven — they are great when lightly seasoned and seared on a hot skillet with a bit of olive oil or unsalted butter — we prefer the simple pleasure of a perfectly cooked ribeye from the grill.
Head ButcherBox Chef Yankel Polak is a huge fan of the ribeye steak. Chef Yankel says, “Cast iron or open fire. Finish it with butter and tons of salt. Even the best ribeye will taste underwhelming if not seasoned properly.”
What gives ribeye steaks such great marbling? They come from the rib primal of a cow, specifically, the longissimus dorsi, which gets very little use, hence the excess fat dispersed throughout the muscle.
