How to Select
Your RibeyeRibeye steaks come from the rib area between the loin and shoulder; the corresponding roast is the prime rib. Always pick a well-marbled steak, like the bone-in ribeye shown left. The extra fat instills flavor, creating moisture and succulent tenderness. Opt for thicker steaks—at least 1 inch or up to 2 inches thick. Your butcher can trim any excess fat so there’s less chance of a flare-up on the grill. If you plan to freeze steaks for later use, he or she can wrap them for long-term storage to preserve quality and flavor.
Bone-In vs. Boneless?
For bone-in ribeyes, the rib bone is usually trimmed flush with the meat. If the bone is left long, the cut is called a tomahawk or cowboy ribeye. The bone adds flavor and moisture. The meat next to the bone cooks more slowly than the edges, so take extra care when grilling.
