Rib eye steak is cut from the beef rib section. Coming from the lightly worked upper rib area of the carcass, it is both flavourful and tender.
It is suitable for fast, dry heat cooking methods, such as grilling, broiling or pan frying.
Grilling is a popular method of preparing beef cuts, especially steaks. By grilling, one can take advantage of a high degree of heat which can quickly sear the outside of a steak cut, sealing in moisture and flavour while creating a desired crust.
Broiling is a cooking method where the meat is placed under direct heat such as flame.
Pan frying involves cooking in a shallow skillet. It can also give the meat a desirable crust and the tender cuts of beef are best suited for this method.