Being carved from the beef rib, the ribeye can be found between the shoulder, and the loin, from ribs six through twelve. The unique outlining of the meat with white lines, also known as the marbling, is due to the additional amount of intramuscular fat that is being collected naturally by this section.
The longissimus dorsi, complexus, and spinalis muscles from the worked upper rib cage area are the reason for its flavor and soft texture.
How much does ribeye steak cost?
Depending on the quantity, cut, or the place from where you buy it, the cost of a ribeye steak can vary from as little as $1.60 to as much as $200. Locally, the ribeye can be found at your butcher and the grocery store, ranging from as little as $10 to as much as $20 per pound.
For instance, a three to five-pound steak at Sam’s Club sells around $45, for an average of $9 per pound. Costco’s steak average per pound is almost $10 with prices ranging around $170 for 16 pounds of steak. A Rastelli USDA Choice 16 pre-cut steaks of 10 ounces, can be bought for $170.
A USDA Prime thick cut of 1 pound can cost from $15 to $17, while for a USDA Choice you can pay less than $10 for the same quantity.
You can also buy 14 days aged boneless ribeye steak at $16 per pound, from the HEB grocery store.
Depending on the franchise and the geographical location, eating ribeye steak at a local restaurant will pul $1.60 to $2.80 per ounce out of your pocket. This will be the costliest choice but will keep your hands clean and the steak safe from a possible wrong cooking recipe.
The last, the best, and the most expensive rib eye is the Wagyu tomahawk. A richly marbled cut of meat, rumored to have impressed good steak lovers upon tears through its incredible flavor and dramatic shape, will cost about $200 per pound.
How can I save money?
Most of the time you will find a special section at grocery stores and butchers with meat that has to be frozen within a few days. This can save you up to 70%.
Now if you’re a true fan and on top of that you have a generous space to deposit the meat, wholesales can get you a good deal. We are talking about a big quantity of meat (at least 1 pallet) but it’s not impossible, especially if you are able to split the quantity/costs with some other true fans.
Ribeye steak overview
An average Angus beef rib eye steak has about:
- 800 calories
- 60 grams of fat
- 300 grams
- 69 grams of protein
- 250 milligrams of cholesterol
- 160 milligrams of sodium
- 760 milligrams of potassium
This beefsteak can be bought with the rib bone attached or detached.
The USDA grading system splits beef into quality grades: Prime, Choice, Standard, Canner, Select, Commercial, Utility, and Cutter. In retail, the coolers from the local supermarkets will usually stack Prime or Choice grades.
The grade is given by the distribution of the marbling on the ribeye, but the age or maturity of the animal is also considered for the quality grade. Graders evaluate the distribution of marbling in the ribeye. The age or maturity of the animal is also factored into the quality grade.
Prime represents the highest available quality of beef. Having the most marbling is sure to offer an amazing eating experience through taste and juiciness. Grilling or dry cooking methods are recommended due to their high level of marbling that also keeps the meat juicy.
With less marbling than Prime, Choice is still a high-quality beef. Consumers will receive the same delicious eating experience, while a liquid-added type of cooking is recommended for beef with fewer tender cuts. If the meat has tender cuts you can consider the same dry cooking methods.
Tips to know about this cut of meat
First of all, you have to bring the steak to room temperature before placing it on the grill. The best possible taste can be obtained if the steak is marinated for 24 hours, so make sure to coat it with oil, salt, and black pepper. On the second day, you can proceed by cooking it for two minutes at 500 degrees on both sides, so a total of 4 minutes.
Add a minute to each side if you want a medium-done steak, so cook it for a total of 6 minutes. If you’re using a grill, depending on the thickness, make sure to grill it for three to six minutes on each side and above the flame to about four or five inches away.
And the most important thing… take your time to enjoy it!