Char-Grilled Ribeye Steak at The Deck Down Under
There is a reason ribeye is one of the steaks people compare everything else to.
Ribeye combines tenderness with abundant intramuscular fat, better known as marbling. When that marbling meets the intense heat of a commercial char grill, the result is the combination steak lovers are looking for: a deeply browned crust on the outside and rich, juicy beef inside.
At The Deck Down Under in Jerome, Michigan, we take the same approach to steak that we take to seafood. Start with better ingredients, understand the product, and don't mess it up.
What Makes Ribeye Different?
Ribeye comes from the rib primal, the section of the animal running approximately from ribs 6 through 12.
It is the same general section of beef that gives us prime rib, but the way the beef is cut and cooked creates two very different experiences.
Ribeye is portioned into individual steaks and cooked quickly over high heat. Prime rib is kept as a larger roast and cooked slowly. What makes ribeye particularly special is the amount and distribution of fat within the muscle.
That is marbling. As the steak cooks, that fat contributes richness, moisture and the characteristic beef flavor that has made ribeye one of America's classic steakhouse cuts.
Why Marbling Matters in a Ribeye
Look closely at a good raw ribeye and you'll see thin streaks and flecks of white fat running through the red muscle.
That is intramuscular fat.
More importantly, great marbling isn't simply one giant piece of fat around the outside of the steak. The fine fat distributed throughout the muscle is what gives a well-marbled ribeye much of its richness.
This is one of the reasons two ribeyes of exactly the same weight can deliver very different eating experiences.