Know Your Meat - Ribeye
Book NowWhen it comes to steak royalty, the Ribeye reigns supreme. Fatty, flavourful, enjoyed worldwide and a true hero on any steak menu, the Ribeye steak is not only a crowd pleaser but a show-stopper. What's more, Zelman Meats elevates this cut to even greater heights, pairing it with delicious sides, cooking it to perfection and providing it with a delicious platform to be enjoyed by shoppers and city-goers alike.
What is Ribeye steak?
Renowned for its intense flavour and delicious melt-in-your-mouth texture, the Ribeye steak is absolutely a carnivore's dream come true. Unlike other cuts, the Ribeye boasts exceptional marbling. These intramuscular pockets of fat are like tiny flavour reserves, melting during cooking and infusing the meat with richness, juiciness, and intense beefy notes that make it so bold and beautiful to devour.
As for the origin of this cut and where it is found on the cow, this cut comes from the cow's lightly used rib section, resulting in exquisite tenderness. However, the Ribeye isn't just about rich taste. It also offers a complex flavour profile. Hints of sweetness, nuttiness, and even a touch of minerality can emerge, adding layers of intrigue to the overall experience and resulting in a truly divine cut of beef that you’ll search for on every menu.
Where does Ribeye steak come from?
This prized cut originates from the cow's rib section, specifically between the sixth and twelfth ribs and this placement is key to its unique qualities. The rib section isn't heavily involved in movement, meaning the muscles in this area don't get a lot of work. This translates to exceptional tenderness, a hallmark of the Ribeye in both texture and flavour profile.
Although often sold boneless, the original cut includes part of the rib bone, and at Zelman, we offer both bone in Ribeye and boneless. The bone adds support during cooking and contributes to the rich flavour profile, should you wish to sample both and decide your favourite. The rib section itself is known as a primal cut, a large section of meat from the cow that gets further broken down into various cuts like the Ribeye, Prime Rib Roast, and Short Ribs.
The hearty Ribeye steak can come from cattle of various breeds raised in different regions around the world. The specific quality and flavour profile can vary depending on factors like breed, diet, and ageing process, meaning every steak experience is a unique and boldly delicious one.
Ribeye steak flavour
At its core, the Ribeye delivers a powerful punch of pure beef flavor. Imagine rich, robust, well-seasoned and high-quality meat. It's a satisfying, primal experience for any meat lover. Simple, beefy yet bold and absolutely divine. What makes the Ribeye so special is the presence of marbling. Small pockets of fat within the muscle bring in notes of sweetness and nuttiness. These notes, often enhanced by dry-aging, add a layer of complex intrigue to the overall taste.
Of course, it’s important to remember that each Ribeye steak is unique, influenced by factors like breed, diet, and ageing. This means the specific flavour profile can range from smokier and deeply beefy to more subtle, with hints of sweetness and minerality. This variety keeps the experience exciting and allows you to discover your own perfect Ribeye preference.
Ribeye steak pairings
The bold and juicy Ribeye deserves an equally impressive supporting cast. Luckily, the Zelman menu certainly has some fantastic choices to pair with your new favourite cut: the Ribeye.
Smoky Margarita: This smoky twist on the classic margarita complements the Ribeye's smoky notes from charring but can clash sometimes with its richness. Opt for a smoky mezcal instead of tequila and balance the sweetness with lime. Your server will know what to do!
Irish Whiskey: A smooth, aged Irish whiskey can be a surprising friend to the Ribeye. Its malty sweetness cuts through the fat and richness, offering a warming counterpoint. Choose a single malt with notes of honey, vanilla, or spice for an interesting interplay.
Cabernet Sauvignon: This classic pairing is well-deserved. A young Cabernet with bold tannins stands up to the Ribeye's richness, while its fruitiness complements the beefy flavour. Opt for a cooler climate Cabernet for more herbaceous notes or a warmer climate one for riper fruit.
Malbec: This Argentinian cousin of Cabernet offers similar boldness but with softer tannins and fruitier notes. It's a great choice for those who find Cabernet too astringent. Look for Malbecs with hints of plum, blackberry, or spice for added complexity. Ask the Zelman server for some advice on this one and they can find you a match made in heaven.
White Wine: While less traditional, a bold white wine can hold its own against the Ribeye. Look for oak-aged Chardonnays with buttery richness or a Viognier with floral and stone fruit notes. These will cleanse your palate and offer acidity to cut through the fat.
Sauces:
Peppercorn Sauce: This classic sauce adds a delightful kick to the Ribeye. The cracked peppercorns provide heat and texture, while the creamy base complements the richness of the meat.
BBQ Sauce: The sweetness and smokiness of BBQ sauce can blend deliciously with the beefy flavours of the Ribeye and add a vinegary, sweet kick.
Ribeye steak London
On the menu, you’ll find two delightful and bold Ribeye steak choices.
For those seeking an exquisite, depth-filled experience, the 35-day dry-aged Bone-In Ribeye from North Yorkshire is exceptional. This masterpiece undergoes a meticulous dry-ageing process, concentrating its beefy essence and unlocking layers of complex flavour. Each bite delivers a blow of richness, subtle nuttiness, and an earthy undertone, all enhanced by the aromatic essence of the bone. The succulent marbling melts perfectly, creating an irresistibly juicy and tender experience.
Alternatively, if you prefer the classic Ribeye charm, the Grain-Finished Angus Aberdeen Black Ribeye from Australia is a great choice. This cut showcases the breed's renowned exquisite marbling, guaranteeing a flavour explosion in every bite. Taste the rich, balanced beefiness, with hints of sweetness and nuttiness so traditional of this cut of steak. The exceptional tenderness dissolves effortlessly on your tongue, while the clean, elegant flavour speaks volumes about the premium quality of the meat. This Ribeye is a refined and luxurious experience for those who appreciate the true essence of this iconic cut.
Pair your chosen Ribeye with a traditional Malbec, or perhaps a smokey Whiskey, splash on some hearty peppercorn sauce, and you have a truly divine and perfectly matched steak experience.
Halal ribeye steak
At Zelman Meats, we understand that enjoying delicious Ribeye is a truly universal enjoyment. On our menu you will not only find a range of fantastic steak cuts, but also halal choices. Ask your server for the halal Ribeye.
Centrally Located
Zelman Meats is located within Harvey Nicholls Knightsbridge, 5th Floor, 109-125 Knightsbridge Harvey Nichols, London SW1X 7RJ. The ideal spot for some lunch or dinner after a touch of retail therapy, or perhaps just a trendy lunch spot while visiting London and craving delicious Ribeye steak.
The nearest tube is Knightsbridge Station (Piccadilly Line) is just a 3-minute walk away, offering easy access from various parts of the city. Numerous bus stops also surround Harvey Nichols, including those on Brompton Road (buses 74, 414, C1) and Sloane Street (buses 19, 22, 139).
Additionally, if you’d like to explore what’s going on around the area, the Victoria and Albert Museum is home to an extensive collection of decorative arts and design, just a 10-minute walk from Harvey Nichols. Escape the urban buzz and soak in the greenery of Hyde Park just a 15-minute walk away, or perhaps enjoy a little more shopping at nearby Harrods!
