Ribeye — Ribeye steak · 137

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 carcass appears. The best pieces carry fine marbling all the way out to the fat cap around the spinalis, not just in the eye.

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. Cook Ribeye as Grilling to 95° at the centre. Plate as Ribeye steak. Angle 4: check thickness before the clock.

Cook Ribeye as Ribeye steak to 95° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Ribeye needs heat through to 95° before “Ribeye steak” makes sense. 95 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.