Rib eye steak

Rib Eye Steak is a highly prized cut of beef known for its juiciness, tenderness, and intense flavor. It comes from the upper rib section of the animal, located near the ribs, which gives it a marbled texture due to the infiltration of fat between the muscle fibers. This intramuscular fat is the key to its characteristic flavor and tenderness when cooked.

The origin of the rib eye dates back to the tradition of meat cuts in the United States, where it is one of the favorites for roasts and barbecues. However, its popularity extends throughout Latin America, adapting to different culinary techniques such as griddling, grilling, or pan-frying.

In terms of properties, the rib eye steak is an excellent source of high-quality protein, iron, zinc, and B vitamins, which are essential for energy and muscle health. However, its fat content is moderate to high, so it is recommended to consume it in moderation as part of a balanced diet.

Regarding its synonyms in Spanish and in different Latin American countries, you may find it called bife de chorizo (Argentina, Uruguay), entrecôte (various countries), boneless rib steak, or simply rib eye steak, depending on the region and culinary customs.

This ingredient is ideal for recipes that seek to highlight the texture and flavor of a good piece of meat, perfect for roasting, grilling, or pan-searing, accompanied by various sauces and side dishes.