We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

How Do I Choose the Best Rib Eye Steak?

By Jeremy Laukkonen
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Choosing the best rib eye steak can depend on the way you plan on preparing it and your personal taste preferences. The main way to come to a decision is to examine the level of marbling, or fat content, in the steak. A high level of marbling is typically associated with the best rib eyes, and there should also be a small section of fat on the top. If you live in the United States, you can also look for the United States Department of Agriculture (USDA) label. An excellent rib eye steak will be marked with a "USDA prime" classification, though steaks that are marked "choice" will typically be good enough for a barbecue.

Rib eye steak is a cut of beef that is located at the top part of a cow, in front of the loin and behind the chuck. The main defining characteristic of these steaks is a strap of white fat on top, which is where the "eye" in the phrase "rib eye steak" comes from. This is cut of meat is typically very tender, though lower quality rib eyes can be tough and stringy. That makes it important to know what you are looking for when selecting good rib eye steaks.

The first characteristic to look for when choosing a good rib eye steak is a high level of marbling. If a rib eye has a lot of white flecks in the meat, that means the fat content is high and the steak should be tender and flavorful after it has been cooked. Lower quality cuts of rib eye have less marbling and will tend to be tougher and have less flavor; of course, if you are trying to cut back on fat and cholestorol, this may actually be a preferred characteristic. In the United States, the USDA has three different categories that can also help you choose steaks. "Prime" cuts are the best, while "Choice" cuts are still good for the grill, and "Select" cuts are usually better for stews.

There are also a few other factors that can help you choose the best rib eye steak. If you like beef ribs, then you may want to choose a rib eye that comes on the bone. These steaks tend to be more tender when you cook them, and have the same bone that is present in beef ribs. It can also be a good idea to choose a steak that comes from the middle portion of the ribs, since that is typically the most tender cut. Cuts that come from the ends, rather than the middle, tend to have a rougher texture, which you should try to identify and avoid if possible.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.