Beef is obtained from cattle animals that are specifically bred and raised for meat production. The best form of beef is obtained from animals that are in the early maturation phase. The tenderness and fat content present in the beef cut heavily depends on the portion of the body from where the meat is cut. Meat is often cut along with bones which some cuts like skirt steak do not contain bones as these are cut along the fibers. Some budgetary cuts are less tender but can be eaten if braised properly.
Cooking the rib cut of beef meat
The rib portion of the animal that is used for obtaining beef meat provides the steaks from the rib area of the animal. The meat is cut in a steak shape which can include the bone or the ribs; this form of rib cut is simply called rib steak. There is another type of rib cut where the bone is removed, and hence it is popularly called the ribeye steak. The ribeye section is the central part of the rib cuts, and so the word eye is used for naming this type of cut. The steak obtained from the rib region of the animal is quite rich in fat content and also very tender.
The tender meat is generally favorable for roasting and can be served rare or medium-rare depending upon the way in which a person wants to cook the meat. Usually, medium-rare is the type of cooking which is suitable for Angus prime ribeye. In this cooking, the beef is seared in a slow manner, and when the meat is sliced, there is a pink blush center that shows that the steak has been cooked medium-rare. It is quite easy to cook a ribeye steak as the fat is present in high quantity. Searing the piece of steak over a hot pan with some butter will add a rich flavor to the meat as it already is rich in fat. Both the sides of the steak have to be evenly seared, and the piece of steak needs to be rested before it can be served.
Mistakes to be avoided while preparing ribeye beef
The cooking of the beef will definitely depend on the cut of meat chosen for the meal. If a person is cooking a ribeye, then it is important to cook it well because it is an expensive piece of meat. There are some with bone pieces of rib cuts which are a little less costly, but nothing can match the rich deliciousness offered by the ribeye. Cooking ribeye on grill is not quite suitable because a lot of fat oozes out of the steak while cooking which can also start a fire and it is also important to preserve the fat juices and so instead of basting a ribeye on a grill it is better to cook it on a preheated iron skillet so that the meat is kept moist.
Hence, it is very important to handle it carefully. Otherwise, the whole meat can get destroyed.