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The rib eye is a very popular and appreciated cut of beef in gastronomy. Also known as "rib eye" or "rib eye entrecote", it is obtained from the upper part of the ribs of the animal. It is recognized for its marbling, which is the intramuscular fat distributed in the muscle tissue, which gives it a juicy texture and an intense flavor

Rib eye is characterized by having a large amount of fat intermingled in the muscle, which gives it a greater tenderness and flavor. The fat melts during cooking, which contributes to the juicy, tender meat. This combination of marbling and fat makes the rib eye considered one of the tastiest and most appreciated cuts by meat lovers.

This cut can be cooked in a variety of ways

This cut can be cooked in a variety of ways, such as grilled, baked, broiled or pan-fried. It is recommended to cook it over medium-high heat to take advantage of its juiciness and obtain a tender texture. Rib eye is commonly served in individual portions, and can be enjoyed alone or accompanied by sauces, side dishes or vegetables.

It is important to keep in mind that the rib eye should be served in a medium-high heat

It is important to note that rib eye can vary in terms of size and thickness, and its name may change depending on the region or country. For example, in the United States it is known as "rib eye steak", while in some Spanish-speaking countries it is simply called "entrecote"