Beef ribeye

Ribeye steak is a highly prized cut of beef in Latin American cuisine, especially in countries like Argentina, Uruguay, and Paraguay. It is obtained from the central part of the animal's rib section and is characterized by its significant marbling of interwoven fat, which gives it an intense flavor and a juicy, tender texture when cooked.

This cut is ideal for grilling or pan-searing, where its fat slowly melts, resulting in a succulent and flavorful steak. Its name, ribeye steak, refers to the cut's round and compact shape, which resembles an eye.

Regarding its origin, it is a traditional cut from the livestock of the Pampas region, where beef is often the star of the culinary culture, and this cut plays a central role in barbecue and grilled steak recipes.

From a nutritional standpoint, ribeye steak is a good source of high-quality proteins, iron, zinc, and B-complex vitamins, which are essential for muscle repair and energy. However, its fat content is high due to its marbling, so it is recommended to consume it in moderation as part of a balanced diet.

In Hispanic America, ribeye steak is also known by several synonyms depending on the country and region, such as bife de chorizo (Argentina, Uruguay), entrecôte (some Spanish-speaking countries, although it is more common in Spain), or simply rib steak.