Preparation, uses, and tips
Rib-eye steak should be cooked by dry-heat methods. To prepare rib-eye steak for broiling,
grilling, or pan-broiling, trim external fat if desired. Use tongs to turn rib-eye steak when
cooking; a fork may pierce the meat and allow juice to escape. Internal temperature for medium
rare is 145°F (63°C); for medium is 160°F (71°C). You can also judge the
doneness of steak by pressing the meat with your finger. Very rare meat offers little
resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak
feels quite firm.
Broil
Preheat broiling element and place rib-eye steak on a broiler pan 2 to 4 inches
(5–10cm) from the heat source. Cook 8 to 10 minutes, turning once. Remove steak when it
reaches the desired degree of doneness.
Grill
To grill, brush rib-eye steak lightly with oil if desired and place directly over the heat
source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the
meat when it reaches the desired degree of doneness.
Pan-broil
Heat a skillet on the stovetop until hot. Add
oil or butter if desired. Place rib-eye
steak on the skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches
desired degree of doneness.
Buying and storing tips
Look for rib-eye steak with a clear, red color. The normal color of beef is a purplish-red,
but it takes on the cherry-red hue known as the “bloom” when exposed to oxygen.
While the exterior is bright red, the interior of the meat will retain this darker color.
Vacuum-packed rib-eye steak will also show this purplish color. Packaged rib-eye steak should
be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal
intact. The beef should be firm to the touch. Check the label for the “sell-by”
date and make sure to buy it before or on that date.
Store rib-eye steak in its original packaging in the coldest part of the refrigerator,
where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks.
For longer storage, wrap the meat in heavy-duty aluminum foil, freezer paper, or freezer bags.
Rib-eye steak will keep 6 to 12 months in the freezer. Defrost the steak in the refrigerator,
allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting.
Varieties
Rib-eye steak is available cut thin for pan-broiling or cut thick for grilling.
Nutrition Highlights
Rib-eye steak (cooked), 8oz. (227g)
Calories: 260.9
Protein: 21.2g
Carbohydrate: 0.0g
Total Fat: 18.9g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.