Ribeye PPP (Pick Prep Portion)

Ribeye PPP (Pick Prep Portion)

Ribeye PPP (Pick Prep Portion)


The Meat Hook

If brisket is the king of BBQ, ribeye is the king of steaks. Rich marbling, tender bite, and flavor that stands on its own — ribeye is the cut that makes folks stop mid-sentence when it hits their plate.

It’s also one of the most versatile cuts you can buy. Whole ribeye roasts anchor holiday meals, while thick-cut steaks are built for backyard grills and cast-iron sears. The challenge is knowing how to pick the right ribeye, trim it for success, and portion it so every bite feels like a championship moment.

Get those three right, and ribeye will never let you down — whether you’re cooking for Saturday dinner or serving a crowd on the biggest day of the year.

 

By the end of this post, you’ll know:

  • How to choose ribeye steaks or whole ribeye roasts
  • The difference between bone-in and boneless
  • Why grading and marbling matter most with this cut
  • How to prep for maximum flavor and tenderness
  • How much ribeye to buy for any occasion

 

Picking: What to Buy

Ribeye comes from the rib primal (ribs 6–12). It’s prized for marbling and tenderness.

Options you’ll see:

  • Boneless ribeye steak: Cut from the ribeye roll. Easy to grill and portion.
  • Bone-in ribeye (a.k.a. cowboy or tomahawk when left long): Adds drama, flavor, and slower cooking near the bone.
  • Whole ribeye roast: Often 12–16 pounds. Great for prime rib cooks or portioning into steaks yourself.


Grades & Marbling:

  • USDA Prime: The best marbling, buttery tenderness.
  • Choice / Upper 2/3 Choice (Choice Plus): Solid eating, often close to Prime.
  • Select: Leaner, less marbling, often tough and not worth it for ribeye.
  • Wagyu: Premium option with extreme marbling. Great for special occasions.


👉 Tip: Look for a ribeye with marbling spread evenly through the eye (center) and the cap (spinalis). That cap is the best bite on the steer.

 

Prepping: How to Trim

Ribeye doesn’t need much trimming — it’s ready to shine.

  • Steaks: Remove excess surface fat for even searing.
  • Roasts: Trim heavy outer fat down to ~¼ inch.
  • Cap separation: Some folks like to peel the cap (spinalis) for separate cooking, but most leave it on — it’s too good to waste.


👉 Pro move: Season generously with coarse salt at least 45 minutes before cooking. It starts the dry brine process and amplifies flavor.

 

Portioning: How Much Do You Need?

  • Steaks: Plan 1 steak per person. Standard cut = 12–16 ounces raw. For thick-cut (cowboy/tomahawk), one steak easily feeds 2 people.
  • Roasts: Figure ¾ to 1 pound raw per person.

Example: A 14-pound whole ribeye roast feeds ~14–16 people when cooked and sliced.

Pitmaster’s Tips

  • The cap (spinalis) is the money bite — don’t waste it.
  • Bone-in ribeye adds flavor and presentation.
  • Season early for a natural dry brine effect.

Pair It

  • Grilled Mushrooms: Earthy depth that complements beef.
  • Baked Potatoes: Steakhouse classic, customizable.
  • Creamed Spinach: Rich, indulgent balance.
  • Roasted Brussels Sprouts: Smoky bitterness with fatty ribeye.
  • Cabernet Sauvignon: Bold enough for ribeye’s richness.
  • Sparkling Water with Lime (zero-proof): Cleanses palate between bites.

 

Closing Thought

Ribeye is proof that some cuts just don’t need gimmicks. The marbling speaks for itself, and the only real trick is not getting in the way.

It’s also the cut that reminds us why we love fire cooking — a hot sear, a crust forming on the outside, juices sizzling as they hit the coals. Ribeye isn’t about fuss. It’s about respect for a piece of beef that was built to be legendary.

Serve ribeye, and you don’t just feed people. You spoil them. And in BBQ, there’s nothing wrong with spoiling the folks who gather around your table.

 

The PitMaster’s Toast

Here’s to the steak that never disappoints. Ribeye is rich, bold, and unforgettable — just like the memories we make when we cook it.

Salud!

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling & Outdoor Living is the Way.

 

If you liked this PPP, check out:

 

  • Prime Rib PPP (Pick Prep Portion)
  • Beef Ribs PPP (Pick Prep Portion)
  • Brisket PPP (Pick Prep Portion)

 

Hero Image Alt Text: Ribeye steaks trimmed and portioned for grilling, rustic background, Stoking the Coals brand style.

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