The ribeye steak, prized for its rich flavour and tenderness, is cut from the rib section of the cow. Renowned for its marbling, which melts during cooking, it offers a buttery, savoury taste. Whether grilled, pan-seared, or cooked sous-vide, the ribeye’s juicy texture and robust flavour make it a favourite among steak lovers, best enjoyed medium-rare to medium with classic or sophisticated accompaniments.