Rib-Eye steak

• Cut: Rib-eye steak (also known as rib steak ) from the rib area in the upper back; abundant bruising which makes the texture juicy.
• Ideal use: Charcoal/gas grilling or quick browning on a cast iron skillet with a buttered finish.
• Flavor: Deep frothy and rich flavor ; ideal for Medium or Medium-Rare cooking.
• Weight: 1 kg.
• Halal and packaged with ideal cooling for delivery.

• T-bone steak: It comes from the short loin , which is the short loin area of ​​the cow ; it combines fillet and strip—firm texture and excellent flavor for grilling.
• Fascio or Bavet steak: from the lower part (belly/flank); it has a strong flavor and is cut against the grain after cooking. Suitable for marinating and quick grilling.
• Rib Eye/Rib Steak: From the rib at the top ; higher marbling which gives it juicier and more tenderness when properly prepared, making it the ideal choice for grilling and a flavor that lasts a long time.

This comparison helps you choose the most suitable cuts of meat based on flavor, texture, and cooking method.

A quick method on a cast iron skillet

1. Leave the steak to rest outside the refrigerator for 20–30 minutes—not too long —then dry it thoroughly.
2. Season with salt and pepper only. Heat the pan to a very high temperature .
3. Brown for 2–3 minutes on each side until a crust forms, then reduce heat and add butter + garlic + rosemary .
4. Let it rest for 5 minutes to retain its juices, then cut against the fibers and serve.

Charcoal/Gas Grilling

• Direct heat for 2–3 minutes per side for a firm crust, then a lighter heat zone until a suitable internal temperature is reached.

Indoor Temperatures (Quick Guide)

Try the Meat & More Rib Eye Steak recipe or shop all the beef steaks.