Ribeye Steak and How to Pick One
Ribeye comes from the rib section. Marbling and thickness matter most.
Updated . Edited by: Ilyass Ben Hakim.
Where to buy
- Search AmazonLive search · amazon.com
- Search WalmartLive search · walmart.com
- Google ShoppingLive search · google.com
Butcher shops cut ribeye to your thickness. Warehouse clubs sell whole rib roasts to slice at home.
Online meat sellers ship frozen steaks on dry ice. Check delivery dates so the box is not left out.
Professional insight
Butchers judge ribeye by marbling in the eye and cap size. Even thickness matters too.
- Ask for steaks cut from the same roast.
- A bigger spinalis cap means more of the tenderest bite.
- Avoid large hard fat pockets in the center.
- Thick cuts near 1.5 inches sear without overcooking.
Check the label
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Types
| Cut | What it is |
|---|---|
| Boneless ribeye | Rib eye muscle with no bone |
| Bone in rib steak | Ribeye with the rib bone left on |
| Tomahawk | Bone in with at least 5 inches of cleaned bone |
| Ribeye cap | The spinalis muscle cut on its own |
| USDA grade | Marbling |
|---|---|
| Prime | Highest, mostly sold to restaurants |
| Choice | Moderate, most common in stores |
| Select | Leaner, lowest steak grade sold |
Storage
- Refrigerate raw steak at 40F or below.
- Cook or freeze within 3 to 5 days.
- Freeze in airtight wrap to stop freezer burn.
- Thaw frozen ribeye overnight in the refrigerator.
Ways to save
Ribeye cost per serving
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Cost per serving
A whole boneless rib roast often costs less per pound. Slice it into steaks and freeze the extras.
Common questions
- Is Delmonico the same as ribeye?
- Often, yes. The name varies by region and butcher.
- Is bone in better than boneless?
- Bone in cooks a bit slower near the bone. Flavor differences are small.
- Which grade should I buy?
- Choice suits most home cooking. Prime has more marbling.