The Ribeye is more than just a steak. It is a global icon of beef excellence. With its rich marbling, tender texture, and deep flavor, the Ribeye has earned its place as the most beloved steak in butcher shops, steakhouses, and backyard grills around the world.

At Carnez, we offer an extensive range of Ribeye cuts, each individually graded and selected for superior quality. In this post, we break down everything you need to know about Ribeye: where it comes from, what makes each variation unique, and how to cook it like a pro.

What is a Ribeye?

The Ribeye comes from the rib primal of the steer, located between the chuck and loin, typically covering ribs six through twelve. This section contains some of the most flavorful and tender muscles because they receive minimal physical activity.

The primary muscle in the Ribeye is the longissimus dorsi, also known as the eye. Surrounding it are two smaller muscles: the spinalis dorsi, known as the Ribeye cap, and the complexus. The eye provides tenderness and structure, while the cap delivers intense marbling and bold flavor.

 

Not All Ribeyes Are the Same: Chuck End vs Loin End

Even though all Ribeyes come from the rib primal, their characteristics vary depending on where the steak is cut. Understanding this helps explain differences in flavor, fat content, and appearance from one Ribeye to another.

Chuck-End Ribeye (Rib 6 to Rib 9)

• Includes more of the cap (spinalis) and often the complexus muscle

• Richer marbling with complex textures

• Bolder, beefier flavor with more intramuscular fat

• Great for grilling or searing, where fat can baste the steak

• Often found in our Cowboy and Black Label Ribeyes

Loin-End Ribeye (Rib 10 to Rib 12)

• Leaner profile, usually just the eye

• Mild, clean beef flavor

• Preferred in fine dining settings for uniform shape

• Excellent for sous vide or pan-searing

• Common in our 10 oz Boneless Ribeye at Carnez

We grade each steak individually, not just by its primal section but by its actual marbling and structure, ensuring consistency and quality across every order.

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Steak Styles

 

Boneless Ribeye

The boneless Ribeye is one of the most popular steaks in the world. It features the central eye muscle and is often part of the cap, with no bone attached. This cut cooks evenly, is easy to handle, and delivers exceptional flavor and juiciness.

Boneless Ribeye rose to popularity in mid-century American steakhouses for its consistency and ease of preparation. Today, it is the flagship steak at restaurants like Outback Steakhouse and LongHorn.

At Carnez, our 10 oz Boneless Ribeye offers premium marbling, tenderness, and full flavor in a compact, grill-friendly size.

 

Bone-In Ribeye

Bone-in Ribeye includes a portion of the rib bone still attached to the steak. This bone helps retain moisture and acts as insulation during cooking, which can result in a juicier steak.

The bone also enhances presentation, giving the steak a primal, rustic appeal that many steak lovers prefer. Bone-in cuts are especially popular for grilling and special occasions.

 

Cowboy Steak

The Cowboy Steak is a thick-cut bone-in Ribeye with a short rib bone left intact. It is bold, flavorful, and designed for high-heat grilling.

This cut likely earned its name from the open-fire cooking traditions of American cowboys. With its thick profile and robust marbling, the Cowboy Steak has become a signature cut at top-tier restaurants such as Peter Luger in New York and Gibsons Bar & Steakhouse in Chicago.

Tomahawk Steak

The Tomahawk is a dramatic version of the bone-in Ribeye, featuring the entire rib bone left long and meticulously frenched for presentation. The result resembles a tomahawk axe, making it one of the most recognizable cuts of meat in the world.

This cut has become a favorite on social media and at upscale restaurants like CUT by Wolfgang Puck and STK. It is often large enough to serve two and is best cooked with care and extra resting time to allow even heat distribution.

At Carnez, we recommend that the Tomahawk is ideal for showcasing on special occasions. You are paying for the bone, which adds no flavor or meat, but it does elevate the overall dining experience. If your focus is taste and value, our Cowboy Steak delivers the same Ribeye excellence without the extra presentation cost.

Prime Rib

Prime Rib is a large roast taken from the rib primal. It includes multiple Ribeye muscles and is typically roasted whole, then sliced and served. Prime Rib is usually bone-in and is known for its succulent texture and depth of flavor.

While Prime Rib and Ribeye come from the same part of the animal, the difference lies in portioning and preparation. Prime Rib is best for slow roasting and family-style service, while Ribeye is designed for individual steaks and quick cooking.

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Frenched vs Non-Frenched Bone

Some Ribeyes feature a bone that is frenched, meaning the bone is cleaned of fat, meat, and connective tissue for a clean, polished look. This is most common in Tomahawk and presentation steaks.

Non-Frenched bones retain more fat and meat around the edges. This rustic style is often preferred by those who enjoy gnawing the bone for added flavor and texture.

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Entrecôte: Two Definitions

The word "entrecôte" translates to "between the ribs" in French, but it has two distinct interpretations depending on the context.

French Culinary Entrecôte 

In classic French cuisine, entrecôte refers to a boneless steak taken only from the eye of the Ribeye. It is carefully trimmed of the cap and excess fat to create a uniform, lean cut. These steaks are typically pan-seared and served with compound butter or Béarnaise sauce in bistros throughout France.

Butchery Entrecôte

In butchery and meat markets, especially in Latin America and Europe, entrecôte describes the steaks portioned from between the rib bones of the rib primal. These cuts do not include the bone and are often considered more economical by butchers, even though their flavor and tenderness remain exceptional.

At Carnez, our 10 oz Boneless Ribeye fits this profile. It is cut from the heart of the rib section, with ideal marbling and full-bodied flavor. Despite its value, many supermarkets market it as a premium steak and price it accordingly.

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Delmonico Steak

The Delmonico Steak has a storied history that dates back to Delmonico’s Restaurant in New York City in the 1800s. While the original cut is debated, it is now commonly used to describe a thick, boneless Ribeye or chuck eye steak.

Restaurants across the United States continue to use the Delmonico name for richly marbled, well-aged cuts of beef that evoke old-school luxury and steakhouse tradition.

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Ribeye Cap (Spinalis Dorsi)

The Ribeye Cap is the outer ring of meat surrounding the eye. Known as the spinalis dorsi, this muscle is revered for its soft texture and extreme marbling. Chefs often describe it as the most delicious part of the entire steer... I describe it as the taste you get on your tongue once you step into heaven. 

When sold separately, the Ribeye Cap is highly sought after and often commands a premium price. It is quick to grill and benefits from a simple salt and pepper seasoning to highlight its natural richness.

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What Is Dry-Aged Ribeye?

Dry-aging is a time-honored technique that involves resting whole subprimal cuts of beef in a temperature- and humidity-controlled environment. During this process, the meat loses moisture and develops deeper, more concentrated flavor.

How It Works:

• The beef is aged for a period ranging from 21 to 60 days or more

• Natural enzymes break down muscle fibers, increasing tenderness

• The exterior forms a crust that is trimmed before portioning

• The result is a steak with nutty, earthy flavors and a firmer texture

Why It Matters:

Dry-aged Ribeye is not just tender. It is complex, beef-forward, and almost buttery in flavor. Because moisture is reduced, the flavor is more concentrated. This steak is ideal for those who appreciate a deeper, more intense beef experience.

At Carnez, our Dry-Aged Cowboy Steak is a favorite among true steak connoisseurs. It is aged with precision and care, offering richness and character that cannot be replicated in wet-aged or fresh cuts.

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Ribeye Around the World

• France: Entrecôte, lean and pan-seared

• Argentina: Ojo de Bife, grilled over wood fires

• Brazil: Bife Ancho, cut thick and served medium rare

• Spain: Lomo Alto, used in regional steakhouse dishes

• Japan: Wagyu Ribeye, often served in thin slices for hot stone or teppanyaki cooking

• Korea: Thin-sliced Ribeye used in bulgogi or grilled tableside

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Cooking the Perfect Ribeye

High-quality Ribeye does not need much to shine. Thanks to its natural marbling, the steak bastes itself during cooking. For purists, no oil, herbs, or butter are necessary. Just heat and proper technique will reveal everything this steak has to offer.

What You Need:

• One 16 oz Ribeye steak (Boneless or Bone-In)

• Cast iron or oven-safe heavy skillet

• Coarse salt

• Optional: freshly cracked black pepper

• Meat thermometer

• Preheated oven: Set to 400°F (204°C)

Step-by-Step Instructions:

1. Bring to Room Temperature
   Let the steak rest at room temperature for 30 to 60 minutes.

2. Season
   Season both sides generously with coarse salt. Add pepper if desired.

3. Preheat Your Skillet
   Heat your dry cast-iron skillet over high heat for 3 to 5 minutes, until very hot.

4. Sear the Steak
   Place the steak in the dry skillet. Sear for 2 to 2.5 minutes per side. Do not move it around during this time. For bone-in, also sear the fat cap and bone edge for 30 seconds each.

5. Transfer to the Oven
   Place the skillet directly into the preheated oven at 400°F.

6. Finish Cooking in Oven (See Temps Below)

Doneness Guide for 16 oz Ribeye

Use a meat thermometer inserted sideways into the center (not touching fat or bone). Remove the steak from the oven 3 to 5°F before the target temperature, as it will continue cooking while resting.

Final Step: Rest

Let the steak rest on a cutting board, loosely tented with foil, for 5 to 10 minutes before slicing. This locks in juices and balances the internal temperature.

Our Recommendation:

We suggest enjoying your Ribeye medium-rare to highlight the tenderness and flavor that premium marbling provides. However, we respect all preferences when it comes to doneness and preparation. Great steak is personal, and every bite should reflect your taste.

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Wine Pairing

Ribeye pairs best with bold red wines that complement its richness.

• Cabernet Sauvignon: Classic pairing for American Ribeye

• Malbec: Great with grilled cuts and smoky char

• Syrah or Shiraz: Offers spice and body to complement dry-aged flavors

• Zinfandel: Fruit-forward with balanced tannins

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Why Choose Carnez for Ribeye?

• Every Ribeye is individually graded for quality beyond USDA standards

• Available in Boneless, Cowboy, Dry-Aged, and Tomahawk formats

• Sourced from premium American cattle with ideal marbling

• Delivered fresh in Orlando or shipped nationwide

• Labeled with our proprietary system:

  • Black Label: BMS 10 to 12

  • Silver Label: BMS 7 to 9

  • White Label: BMS 4 to 6

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Final Word

From its French culinary roots to its American steakhouse fame, the Ribeye continues to be the gold standard of beef. Whether you choose a Boneless Ribeye for convenience, a Tomahawk for presentation, a Dry-Aged Cowboy for richness, or a Ribeye Cap for indulgence, no other cut delivers the same combination of tenderness, marbling, and bold flavor.