We want to talk about the toughest piece of meat you can prepare. The rib eye steak. The perfect combination of tender meat and full flavour. A ribeye steak that needs nothing more than a little salt and maybe some butter.
You can only achieve that result with a good quality steak and they are often not cheap. But as far as we’re concerned, good meat doesn’t have to be cheap either. We would rather eat a delicious piece of meat a few times than mediocre every day. In this way we also contribute to the environment, you should think.
Of course we don’t know what you have to spend, but we advise you to always buy the best ribeye you can afford. In any case, try to avoid the really cheap steaks. Of course you can hit it once, but in general you will not experience the perfection that we are going to promise you.
What should you pay attention to when you are going to buy a nice ribeye?
You should be looking for a ribeye at least 2 fingers thick with a nice amount of intramuscular fat. That is the fat that runs through the meat in thin lines. This fat is soft and will soften during preparation, giving you a tender mouthfeel. After that, this fat will spread through the meat, giving the whole meat more flavor.
The fat in and on the meat has another use than just tenderness and taste. Fat insulates and protects the meat from overheating. That is of course very handy because we are going to prepare this ribeye on the barbecue.
You don’t have to go straight for Wagyu with an extreme amount of intramuscular fat. Although it is delicious meat and a unique taste experience, in our opinion it has nothing to do with “real” meat.
Which ribeye steak do we recommend?
As far as we’re concerned, we bought one of the nicest steaks we could find. A Rubia Gallega rib eye. A beautiful marbled steak of the Rubia breed that roams around the North West of Spain. The cattle are there for 2 to 4 years before being slaughtered. These animals have had it good and you can taste it.