Ribeye

WHAT IS RIBEYE?

Ribeye comes from the fine rib of the cow, located right next to the entrecote. This cut of meat is round in shape, marbled with fat, and has a rich, full flavor. Perfect for the BBQ! Thanks to the beautiful marbling—fat running through the meat—ribeye is always tender and juicy. Since it comes from a muscle that isn’t used much, it stays incredibly soft during cooking. Try a Black Angus ribeye, or opt for breeds like Wagyu, Aberdeen Angus, or Simmental. All packed with flavor!

WHY IS IT CALLED RIBEYE?

There are several theories about the name "ribeye." The most common explanation is that it comes from the "eye" of the rib, where the meat is cut from. Others suggest the round shape of the muscle resembles an eye. Some even point to the fat in the center, which looks like an eye. Either way, it remains a remarkable cut of meat! Did you know that a Tomahawk steak is essentially a ribeye but with a "handle"?

COOKING RIBEYE

Want to know how to cook ribeye to perfection? Our chef, Ruben Meijboom, shows you how in the video below.

HOW LONG SHOULD YOU COOK A RIBEYE?

The cooking time for ribeye depends on your preferred doneness and the thickness of the steak. As a rule of thumb: cook your steak for 1 minute per centimeter of thickness per side. So, for a 3 cm ribeye, cook it for 3 minutes per side. Always let the meat come to room temperature by taking it out of the refrigerator and its packaging two hours beforehand. Tip: keep moving the steak while cooking.
Do you have a meat thermometer? Great! Here are the ideal core temperatures:

• Rare: 50-52°C
• Medium Rare: 53-55°C
• Medium: 58-60°C

WHICH BREED SHOULD YOU CHOOSE?

Choosing the breed for your ribeye is very personal. At The Butchery, we offer exceptional ribeyes in every price range, from Black Angus USDA PRIME to exclusive Japanese Wagyu Kagoshima. Looking for great value? Opt for Aberdeen Angus from South America. Super flavorful and found in the best steakhouses!

THE BEST WINE TO PAIR WITH RIBEYE

A robust red wine pairs perfectly with ribeye, especially in winter. Think of a Cabernet Sauvignon, Zinfandel, or Syrah, or a fine Italian wine from Piedmont or Tuscany. Make sure the wine has enough tannins—they break down the fat, perfectly complementing the flavors.

BUYING RIBEYE ONLINE

Buying ribeye at The Butchery is super simple. Where your local butcher might only have a few options, here you can choose from over 15 different breeds, from Japanese Wagyu to American Black Angus and Austrian Simmental. This way, you always find exactly what you're looking for, no matter your budget.

ORDERING RIBEYE FROM THE BUTCHERY

When you order from The Butchery, you are guaranteed top quality. Whether you choose Black Angus from the USA, Wagyu from Australia, or Aberdeen Angus from South America, the taste and quality are always outstanding. And if you order before 11:00 AM, you can have it delivered the same evening, QuickFrozen for the best preservation of taste and nutrients!

BUYING RIBEYE ONLINE

From Hereford to Simmental, Rubia Gallega to Black Angus USA: at The Butchery, you'll find the best ribeyes from the finest breeds. This cut, taken from the cow’s rib, has a lovely round shape and is beautifully marbled with fat for extra tenderness. Ribeye is a favorite among steak lovers. Ordering is easy: choose your steak, place your order, and have it delivered to your door as quickly as possible!