Ribeye, sometimes known as Scottish fillet or entrecôte, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which runs along the spine and doesn’t do too much work, giving it a tender and delicious texture. What really sets it apart, however, is all the wonderful marbled fat that runs through the meat (including an “eye” of fat in the center, hence the steak’s name), which when cooked melts and turns into the steak. This provides an extra beefy flavor and a juicy, moist, and tender texture.

A ribeye steak can come in the sixth to twelfth rib, and the end it comes from should dictate how it should be cooked. The middle cut is the most common (and often the one you’ll find when buying ribeye from supermarkets). It contains part of the fat cap along with a good amount of marbling. Then we have the two ends: short loin and spindle. The short part of the loin has little to no cap and less marbling, which is better suited to people who prefer less fat. The end of the mandrel, however, contains more marbling and has the larger part of the cap attached. To get the most flavor out of a ribeye, ask your butcher for steaks cut from the end of the mandrel.