INTRODUCTION:
The rib steak or ribeye is a cut of beef from the rib section, one of the nine primal cuts, and is prized for its tenderness and flavor. The ribeye is a boneless cut taken from the rib section of beef cattle while the rib steak is a bone-in ribeye.
NUTRITIONAL VALUE:
Ribeye steak gives you lots of good protein, which helps your muscles grow and heal. It also helps keep your metabolism and immune system healthy. The special building blocks in ribeye are important for your body, making it a great part of a balanced diet.
USAGE:
Grilled Ribeye steak is full of flavor and is the best way to prepare this cut. Pan-searing is my recommended method for ribeye because it cooks so fast, allowing the natural marbling to melt and infuse rich flavor.
STORAGE:
Keep raw steak fresh by storing it in the refrigerator for 1-2 days if you plan to eat it soon. If you don’t think you’ll get to it that quickly, freeze the steak in vacuum-sealed bags for up to 4-8 months
