Rib eye steak

Ribeye (Antrykot): King of the Grill and the Essence of Buttery Beef Flavor

Ribeye is the longissimus dorsi muscle – one of the most desired cuts. Its strength lies in its rich marbling (intramuscular fat), which turns into a flavor carrier and juiciness during cooking. You will find it in our offer as boneless and bone-in.

Global Map of Origin and Classification

In our offer, you will find the best Ribeye steaks from around the world, aged Wet-Aged min. 21 days or Dry-Aged for nutty and umami notes. Discover the different faces of Ribeye:

USA: USDA Prime/Choice, intense, corn-fed for a buttery aftertaste.

Australia: Wagyu and Black Angus, delicate structure, flavor depth; farming based on Japanese methods.

Poland: Meat breeds, shorter supply chain, excellent freshness relative to quality.

Japonia: Wagyu A4–A5 (BMS 10-12), legendary cut with maximum marbling.

Argentyna: Pampas (Grass-Fed), grass-fed cattle on open ranges, natural, savory flavour.

Urugwaj: Free-range farms, sustainable, organic production, meat with a distinct, clean flavor profile.

Namibia: From African bush, natural, intense flavor, perfect for grilling.

Hiszpania: Rubia Gallega and local breeds, BIO beef certificate, grass-fed, perceptible herbal note.

Ribeye vs. Other Steaks

The Ribeye steak is the most versatile beef steak – it is an ideal start for beginners and a staple for advanced enthusiasts. It is characterized by high juiciness and a soft structure due to rich marbling.

How to Prepare the Perfect Ribeye? Expert Advice

Remember the key temperatures (controlled by a thermometer): Rare: 52–54°C, Medium Rare: 55–57°C. Ribeye achieves its full flavor best at Medium Rare. Remove the steak from the fridge for 30 minutes, pat dry, salt before searing. Searing using the "constant flip" method on a cast-iron pan or grill will ensure the perfect crust. After searing, let the meat rest for 3-5 minutes.