What is Ribeye – Troubleinthepeace

Ribeye and Striploin are 2 popular cuts of meat that many Meatlovers love, 2 cuts are chosen by restaurants / hotels or connoisseurs for menus to organize luxurious parties.

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But to choose the right meat for your taste, you need to know the differences between Striploin and Ribeye meat.

In Japan, “tenderloin” is commonly referred to as the shoulder-to-hip portion of the beef (e.g. chuck, ribeye, etc.) Among them, “ribeye” is a premium meat rich in marble. In some other countries it is known as “Ribloin” and in the United States it is known as “Ribeye roll” and “Cube Roll”.


Ribeye of an adult cow often has a beautiful and sophisticated Marble vein that is evenly distributed throughout the fiber. When the meat is thoroughly marinated with spices, the delicious beef smells of grains, the soft and sweet texture spreads throughout your mouth. Ozzy Fresh recommends dishes made from ribeye such as steak, Korean barbecue and oven-baked.


“Striploin””known as the New York Strip, Kansas City, is the finest marbled cut of all red and marbled beef cuts, recognizable by its thick fat in one side of the slice.”Loin” literally means the meat below the ribcage, but this cut is the part just above the hip of the cow. Striploin is not as soft as Tenderloin, but has more fatty veins, so it has a richer flavor.

The best dish made from Striploin is of course Steak, baked or baked dishes like Ribeye.

In general, the two pieces of meat are not much different, mainly chosen by the needs of diners, those who like to eat a lot of fat should choose Ribeye because there is a fatty eye in the middle, when processing the fat melts into each piece. Slade meat.

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Ingredients (Serves for 3-5 people)

Ribeye or Striploin: 300 – 500g

Olive oil: 1 tablespoon

Steak seasoning: truffle salt and Astaste of Paris yellow pepper or Kampot black pepper): 1 tbsp


If the meat is removed from the freezer compartment of the refrigerator and takes it out 2-3 hours to come to room temperature, use tissue to wipe away any moisture.

Using tissue paper, again wipe clean and rub olive oil, seasoning on the surface of the meat.

Preheat your oven to 190oC and place the meat in the pan.

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Cooking time depends on the oven capacity and the size of the meat, so after cooking the meat in the oven for 20 minutes, check the meat temperature with a meat thermometer.

If the inside of the meat is not yet 50oC, wait another 10 minutes.

When the center of the meat reaches 50oC, turn off the oven and leave the meat for another 15 minutes in the oven.


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