Mapa do BoiMapa do BoiRibeye (no. 5) · American
A boneless steak from the rib section, between the chuck and the strip loin. Well marbled, with a seam of fat through the middle that gives tenderness and deep flavor. Best grilled over high heat or pan-seared.
Beef cuts on a map: where each cut is, what other countries call it and how to cook it.