The beef steak ribeye is taken from rib six through twelve of the animal, between the loin and the shoulder. It is well-known for having the best flavor of any beef steak and is perfect for steak lovers who value flavor over texture.

Being less lean and fattier than a tenderloin, it is best to cook them to at least medium rare. This cuts of beef is excellent for pan searing. The beef steak ribeye can also be a great option for Asian-style marinade, like a soy and ginger marinade, or a Korean Bulgogi (fire meat).

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