Ribeye comes from the rib section, which is why it marbles so well. At Marble it is 350g over samar wood, with caramelised lemon and salt flakes.
Ribeye is a steak cut from the rib section of the beef's back, known for its marbling: the threads of fat inside the meat that melt on the fire. At Marble the ribeye steak is 350g, seared over samar wood for the flavour of smoke and served with caramelised lemon and salt flakes. Here is what the name means, where the cut comes from, and how we cook it.
What does ribeye mean?
The name has two parts: rib, and eye. It means the eye of the rib: the round centre of the cut, the heart of the muscle.
The ribeye has other names depending on the country. In Australia it is often called Scotch fillet, and in French cooking the entrecôte is its counterpart. It is sold on the bone or off it; the cut is the same.
Which part is ribeye from, and why it marbles
Ribeye comes from the rib section at the top of the back, between the shoulder and the loin, roughly from the sixth rib to the twelfth.
These muscles do little work in the animal's life compared with the legs and chest. A muscle that works little stays tender, and its fat spreads in fine threads. That is marbling, and it is why ribeye is one of the most marbled steak cuts.
On the cross-section you see two parts: the eye in the middle and a thinner layer around it called the ribeye cap, with a line of fat between them. The cap is one of the softest and richest parts of the cut.
It is the opposite of brisket, the beef chest, a muscle that works all the time and needs ten hours in the smoker to soften. Ribeye does not need long hours; it needs strong heat for a short time. Just behind the ribs comes the striploin, which we serve in the miso steak and the ponzu steak; it has less marbling than ribeye and a firmer bite. Read more about marbling and how it is graded in our post on marbling.
Ribeye at Marble: 350g over samar wood
Marble's ribeye steak is 350g, seared over samar wood. We cook steak over samar wood and charcoal, never gas: the wood gives it a light layer of smoke, and the charcoal gives the high heat for the crust.
Because ribeye cooks in a short time, it takes only a light layer of smoke. That is the point: a smoke that completes the taste of the meat rather than covering it, a dark crust outside, and the fat inside melting on the fire.
It is served with caramelised lemon and salt flakes only. A well-marbled cut does not need sauce on top; the fat inside melts on the fire, and salt and lemon are enough. If you want a sauce, the menu has sauces made in our kitchen, on the side.
The cut is chosen by Chef Abdulrahman Alsowailem, a member of the International Beef Evaluation Committee, and marbling is the first thing he looks at, before weight. The ribeye steak is one of the dishes that became a Marble signature.
Prime rib: 400g over wood
The prime rib on our menu is 400g of ribeye over wood, served with mashed potato, mushroom sauce and fried kale.
The difference is size and plate. The ribeye steak comes alone with lemon and salt, for those who want the cut as it is. The prime rib is a full plate with its sides, for a bigger dinner.
If you prefer a leaner, softer cut, the menu has the filet mignon: 200g of tenderloin grilled over wood.
Cooking ribeye at home
Cooking ribeye at home rests on a few general rules anyone who grills steak knows:
Pat the surface dry before cooking, because moisture on the surface stops the crust from forming. Then salt it; salt alone is enough for a well-marbled cut.
Get the fire or the pan very hot before the meat goes on. Ribeye needs high heat for a short time. Do not keep turning it: leave it until the crust forms, then turn it.
After cooking, let the cut rest for a few minutes before slicing so the juice stays inside. Then slice against the grain.
Doneness is your choice. The usual levels, from least to most cooked: rare, medium rare, medium, medium well and well done. The most accurate way to tell is a meat thermometer pushed into the centre of the cut.
If you want to try it with Marble's own ingredients, the Marble Market has the Marble Basket: a steak kit to cook at home, with the meat, the bread, the sauce and the sea salt.
Try the ribeye at Marble
How much is a ribeye steak at Marble? The current price is on the menu page, along with calories for every dish. The other cuts, including the prime rib and the filet mignon, are on the steak page.
Ribeye over samar wood is served in Marble's dining room, at the restaurant named Best Steakhouse at the FACT Dining Awards Riyadh in 2023 and 2024. Book your table at Marble, Turki Square, on the reservations page.
