Rib Eye Steak
Rib eye steaks are cut from the eye of the fore-rib.
Rib eye steaks carry a little more fat than other steaks so are great if you like your steak cooked a little longer, as the fat will melt and keep the steak succulent, tender and add lots of flavour. Follow our steak cooking guide or download our iFillet app for precise guidelines.
For a flavourful steak, marbled with fat try a club steak or a sirloin which has fat on top. For something leaner try a fillet or a centre cut steak.
The rib 'eye' is so called because it comes from the 'eye' (centre) of the rib.