Discovering Beef Ribeye

Rib-eye is a steak between 2 to 3 cm, very tender, obtained from the middle part of the animal, between the sixth and twelfth ribs: the muscles in this rib area are little used during the life of the cattle and, as a result, the texture remains soft even after cooking.

The distinctive feature of rib eye is the round of white fat, similar in fact to a cow's eye. This cut of meat can boast a distinctive marbling, the infiltration of internal fat and the central eye give the steak a rich, enveloping flavor. For many, ribeye steak is considered the perfect steak specifically because of the perfect balance between the fatty and lean parts, as well as a cut of meat for true barbecue lovers.

How to cook Ribeye steak

The first step to the perfect success of a real professional ribeye steak is dry marinating. The first step will be to take the steak out of the vacuum pack and carefully dry it with paper towels. After that you can continue with a dry-rub that is a finely chopped mixture of your favorite spices or herbs along with some salt. You can then massage the meat with extra virgin olive oil and then apply the rub.

Let the meat rest wrapped in foil for at least 2 hours, so that the aromas and flavors penetrate the muscle fibers to perfection and blend nicely with the taste of the meat.

Exactly because ribeye is a marbled meat with a significant portion of fat, grilling with a direct flame or cooking in butter is not recommended. Alternatively, pan-cooking with a drizzle of oil and some herbs is a great way to get a juicy and fragrant steak. On the other hand, for those who are looking for more in their meat than just pan-seared steak, reverse searing is the best cooking method. But what is it all about?

Reverse searing is an innovative technique that reverses the traditional order in which meat is cooked. The first step will then be a long cooking in a ventilated oven at 52°C. When the steak has reached 50° inside, it will be time to "seal" the surface by grilling the ribeye at a high temperature with very rapid direct cooking, just long enough to allow the meat to get a delicious outer crust thanks to the Maillard reaction.

This technique will allow you to get a evenly cooked meat on the inside, but with an aromatic and crispy surface.

Our ribeye selection

Japanese Wagyu ribeye is a very aromatic and special cut with a unique marbling. Kobe Beef is a variety of Japanese beef and it is considered the most prized in the world. What distinguishes it is the marbling of the meat:  the intramuscular fat, which are more evenly and homogeneously distributed. The presence of this high amount of fat allows the meat to be particularly tasty and tender.

Given the value of this Japanese meat, grilling or barbecuing is asolutely not recommended because the fat would be attacked by the flame and all the juices of the meat would be lost. In Japan, it is common to serve Wagyu beef in thin slices and cook it on a griddle "Teppanyaki," on a cast-iron plate "Sukiyaki," or in a light broth, the famous "Shabu-Shabu."

Spanish Rubia Gallega ribeye is dry-aged for 21 days. The Rubia Gallega is the most interesting breed of cattle in the Spanish scene, distinguished by its unique aroma.

The Rubia Gallega is a type of Old Cow, a cattle from northwestern Spain. These cows can reach 7 to 10 years of age, grazing freely in the mountains, feeding on grass and grains. Rubia Gallega is one of the finest meats in the world, the name Rubia Gallega comes from the color of the cows and their origin, namely blond and Galician cows.

Ternera is a special veal breed from Spain. When we talk about mountain beef we are referring to calves raised in the mountains of northern Spain. These are calves between 12 and 15 months old that have been fed a natural diet of grass and herbs and raised in optimal conditions, grazing freely.

The meat is very tender with a reddish color and a very mineralized taste. Mountain veal Rib-Eye aged 12 days is one of the tastiest and most sought-after pieces. The piece from which this cut is made is the veal rib-eye: the muscles in this rib area are little used during the life of the cow and, as a result, the texture remains soft even after cooking.

Piedmontese Fassona beef ribeye is a very lean and tender Italian meat of 100% female Fassona breed at least 36 months old. The meat of the females has a natural marbling of fat that makes it tender and tasty, with a rich and rounded aroma, never irony, with a perfect balance between sweetness and savoriness, as well as hints of hazelnuts and hay.

The history of the Piedmontese breed dates back to the Paleolithic period, when wild cattle species merged with zebu herds from Pakistan. The new crossbreeding spread mainly in Italy; excellent for milk and meat, this breed was used as a working animal, a factor that influenced the genetics and eventually generated hypertrophy of the rump and leg muscles. 

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