"“You want to first look for an individual ribeye that has a large ribeye cap.” As he explains, “The ribeye cap is a very marbled piece of meat that might be the best single bite on the whole cow.” With such a high level of steak marbling, the cap is further responsible for both the flavor and texture of the ribeye. As the outer cap cooks over high heat, it all but bastes the rest of the ribeye, which gives it a melt-in-your-mouth texture and a rich, ultra beefy flavor."
"“Ribeyes can vary in where some have a bigger cap on the steak, and others are leaner and almost look like New York strips,” adds Baych. To ensure the largest cap, look for the chuck-end ribeye (which includes rib 6 through 9). You can lock in even more juiciness by selecting a bone-in, chuck-end ribeye as the bone acts to insulate the meat while it cooks."
"“You will see a lot of grocery stores cut really thin ribeyes. As prices go up, they don't want to have a package of steaks that has a huge price tag,” he said. “In turn, they will cut thin ribeyes to decrease the package weight.” But a low price tag isn't worth a subpar ribeye. So, splurge for a 1½-inch or 2-inch ribeye to really reap the tasty benefits"
Ribeye steak comes from the muscle between a cow’s ribs and is prized for tenderness and flavor. The best ribeye selection starts with finding a steak that has a large ribeye cap, a highly marbled piece of meat that can provide the best single bite. The cap contributes to both flavor and texture because, as it cooks over high heat, it bastes the rest of the steak, creating a melt-in-your-mouth result. Ribeyes vary in cap size, so selecting a chuck-end ribeye (rib 6 through 9) helps maximize the cap. A bone-in chuck-end ribeye can add juiciness because the bone insulates the meat. Thickness also matters, with a preference for 1½- to 2-inch steaks rather than thin cuts.
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