Beef Ribeye

Ribeye is the cut with the most marbling of the common beef cuts, the streaks of fat that melt into the meat as it cooks. Whole or chopped into steaks, it’s built for a hot pan or grill, two to three minutes a side for medium rare at a normal thickness. Cubed, it goes into skewers, steak bites, or a quick stir-fry where the fat keeps the meat juicy even over high heat. Sliced paper-thin for shabu-shabu, it cooks in seconds in hot broth and still carries the buttery flavor the marbling is known for.