The ribeye comes from the rib of beef, which is made up of three parts. Besides the cube roll, the other parts are the côte de boeuf (rib steak / bone-in prime rib) and the prime rib. Ribeye is the innermost part of the rib. It is also known as the Scotch fillet or the rib-eye boneless. It is a tasty and tender cut of the animal, partly thanks to the marbling of the ribeye.
Basic techniques: grilling, roasting, slow cooking, smoking, pan-frying.
Taste combinations: yellow curry, spring onion, enoki, teriyaki, green asparagus, sesame, garlic, cumin, sake, oregano, tomato, basil, mustard, onion.