Ribeye steak

Ribeye steak is cut from the Fore rib and is one of the richest cuts of beef you can get. 

It's tender, juicy and very fatty – but the fat breaks down during cooking to tenderise the meat and keep it juicy.

Ribeye steaks come either boneless or bone-in – these ones are boneless.

The eye of the steak – an extension of the Sirloin – has a smooth, almost buttery, texture with a fine grain.

On the edge of the steak there's another strip of meat called the Ribeye cap which is separated from the eye by a large swathe of fat. 

The cap has a looser grain, and for many, it's their favourite part of the steak.

There's no doubt about it, Ribeye steak is a once in a while luxury. Not your average everyday steak.