Ribeye is considered one of the most flavorful cuts of beef, with a complex profile that includes notes of sweetness, nuttiness, and minerality. The ribeye comes from the cow's rib section, which is lightly used, resulting in a tender cut of meat. Ribeye is known for its rich marbling of fat, which melts during cooking and infuses the meat with flavor and juiciness. Cooking Instructions As with all steaks remove from the fridge to come to room temperature, this will achieve a more consistent cook through the steak. Heat a large heavy based pan until it is smoking, a griddle pan is ideal for steaks. Place the steak in the pan and cook using the guidelines below. Once cooked cover loosely and rest for five minutes before eating. Rare: Cook for 2 minutes per side Medium rare: Cook for 2.5 minutes per side Medium: Cook for 3 minutes per side Well done: Cook for 5 minutes per side If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done