Ribeye at 40 degrees: Prime rib

Stop where the fat has just begun to render. The thicker the steak, the more a three-minute rest protects it. Ribeye from Prime or 1++ shows the BMS scale most clearly — this is the cut the marble pictures are about. The best pieces carry fine marbling all the way out to the fat cap around the spinalis, not just in the eye.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Prime rib.” Use 40 degrees and 40 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Ribeye to 40 degrees and serve it as “Prime rib.” The other figure to watch is 40. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The muscle sitting over ribs six to eight. It barely moves during the animal's life, so the grain stays fine and intramuscular fat settles through it in a dense web. This is where the most spectacular marbling on any car

Cook Ribeye to 40 degrees and serve it as “Prime rib.” The other figure to watch is 40. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The muscle sitting over ribs six to eight. It barely moves during the animal's life, so the grain stays fine and intramuscular fat settles through it in a dense web. This is where the most spectacular marbling on any car