If you are a meat lover, you must have tried different varieties or cuts of beef. I guess you also wonder how many ribeyes are found in a cow.<\/p>\n\n\n\n
A cow holds between 24 – 25 ribeye<\/strong>, which can be cut into 9 or 12 ribeye steaks. Also, it holds 12 sirloin steaks, 12 round steaks, 28 t-bone steaks, and two briskets.<\/p>\n\n\n\n In this article, I will talk about ribeye steak, where it is cut from a cow, how to make the best ribeye steak, and how to store it.<\/p>\n\n\n\n The ribeye or the rib eye steak is a meat cut gotten from the rib section of a cow. This location falls between rib six and rib twelve. <\/p>\n\n\n\n It is one of the most popular cuts of steaks in the world, served not only in restaurants but also at backyard barbecue gatherings.<\/p>\n\n\n\n While it is mostly known as ribeye steak, it is also called other names around the world. Some of these names include entrecote, Dominican steak, scotch fillet, Spencer steak, and beauty steak.<\/p>\n\n\n\n Ribeye steak is particularly valued highly because of its juiciness and tenderness, which comes from its marbling. It may be cut with bone (bone-in ribeye) or without bone (bone-less ribeye).<\/p>\n\n\n\n The major difference between these two types of ribeye is the price, taste, and texture. With the bone-in is classified as a much better choice since the bone adds to its flavor.<\/p>\n\n\n\n According to the US Department of Agriculture, 4 ounce (100 grams) serving of grilled ribeye steak contains;<\/p>\n\n\n\n It also contains calcium, saturated fat, trans fat, cobalamin, magnesium, iron, and vitamins B6, C & D.<\/p>\n\n\n\n A whole cow has about 24 – 28 ribeyes<\/strong>, depending on the size of the cow.<\/p>\n\n\n\n A ribeye steak yields between 9 – 12 pounds<\/strong>, which is around 4000 – 4500 grams. It is between 1 to 1\u00bd inches thick in size.<\/p>\n\n\n\n When a steak is cooked, it loses about 25% of its weight. That means, when a ribeye is cooked, it should yield between 7 – 10 pounds of steak.<\/p>\n\n\n\n The best way to describe the taste of ribeye steak is rich, buttery, and beefy<\/strong>. This is a result of the marbling which renders the juice in it and increases the flavor richly.<\/p>\n\n\n\n The best way to store ribeye steak is in the refrigerator or freezer. Ribeye steak can stay refrigerated for three days and frozen for two months.<\/p>\n\n\n\n The best way to cook your steak is by grilling or baking it in the oven. Below is a step-by-step guide to making the perfect steak all the time.<\/p>\n\n\n\n Here are the ingredients and equipment needed:<\/p>\n\n\n\n Remove your steak from the refrigerator and allow it to sit for about 30 – 40 minutes. If your steak is frozen, place it in the refrigerator overnight so it defrosts before allowing it to sit at room temperature.<\/p>\n\n\n\n Rub oil (olive or vegetable oil) on the entire surface of the steak. Afterward, season with kosher salt and pepper, this way, the seasoning sticks to the steak and not to the grill.<\/p>\n\n\n\n Set the grill to a cooking temperature of 375\u00b0F.<\/p>\n\n\n\n While the grill heats, brine and season the steak with the seasoning for 10 to 15 minutes.<\/p>\n\n\n\n Once the grill heats, place the steak on it and allow it to cook to the required cooking temperature. <\/p>\n\n\n\n The US Department of Agriculture recommends that all steak be cooked to at least 145\u00b0F, this should take around 7 minutes per side.<\/p>\n\n\n\n Use the meat read thermometer to ensure that it reaches this temperature. <\/p>\n\n\n\n Remove the steak from the grill and brush or rub it with butter for more taste. Afterward, wrap the entire steak with aluminum foil so the taste and heat remain trapped inside.<\/p>\n\n\n\n Allow the steak to rest for at least 10 minutes before you cut into it. This gives the juices time to circulate back all over the steak.<\/p>\n\n\n\n Slice your steak against the grain and enjoy it with your favorite side dish.<\/p>\n\n\n\n After allowing the steak to sit for 20 – 30 minutes at room temperature. Rub the entire steak with oil, either olive or vegetable oil.<\/p>\n\n\n\n Preheat the oven to a cooking temperature of 400\u00b0F.<\/p>\n\n\n\n While the oven preheats, heat a large cast iron pan at medium heat. Then, add the steak to the pan and heat until it is brown on each side; this should take around 2 minutes.<\/p>\n\n\n\n Place the pan in the oven and cook further till it reaches the required temperature. This should take between 11 to 15 minutes. You can use the read thermometer for a more accurate reading.<\/p>\n\n\n\n Take the steak out of the oven and rub butter on it, ensuring you cover all edges. Then, wrap the steak with aluminum foil.<\/p>\n\n\n\n Allow the steak to rest for a bit before you serve, and enjoy it with your favorite side dish.<\/p>\n\n\n\n The fat cap usually melts into the steak when cooking.<\/p>\n\n\n\n This particular cut of steak is expensive because of its unique juiciness and tenderness.<\/p>\n\n\n\n No, they are not. The ribeye is cut from the rib section just like the name implies. The brisket, on the other hand, is cut from the pectoral or chest region of a cow.<\/p>\n\n\n\n Yes, it is. Ribeye steak is a very healthy cut of beef as it contains tons of nutrients that your body needs.<\/p>\n\n\n\n A cow holds around 24 – 28 ribeyes<\/strong>, which can be cut into around 9 – 10 ribeye steaks, each weighing between 9 – 12 pounds. You can follow the guide in this article to get the best-tasting ribeye steak.<\/p>\n\n\n\n Thank you for reading this article.<\/p>\n\n\n\n if you enjoyed reading this article, check Millenora<\/a> for more articles on beef cuts.<\/p>\n","protected":false},"excerpt":{"rendered":" If you are a meat lover, you must have tried different varieties or cuts of beef. I guess you also … <\/p>\nOverview of ribeye steak<\/h2>\n\n\n\n
Nutritional information on ribeye steak<\/h2>\n\n\n\n
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How many ribeyes are in a cow?<\/h2>\n\n\n\n
How much meat does a ribeye yield?<\/h2>\n\n\n\n
What does ribeye steak taste like?<\/h2>\n\n\n\n
How to store ribeye steak<\/h2>\n\n\n\n
How can you make the perfect ribeye steak?<\/h2>\n\n\n\n
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For grilling method<\/strong><\/h3>\n\n\n\n
Step 1: Allow steak to come to room temperature<\/h4>\n\n\n\n
Step 2: Rub and season the steak<\/h4>\n\n\n\n
Step 3: Fire up the grill<\/h4>\n\n\n\n
Step 4: Brine the steak<\/h4>\n\n\n\n
Step 5: Grill the steak<\/h4>\n\n\n\n
Step 6: Remove steak and pat with butter<\/h4>\n\n\n\n
Step 7: Allow to rest<\/h4>\n\n\n\n
Step 8: Serve and enjoy<\/h4>\n\n\n\n
For oven method<\/strong><\/h3>\n\n\n\n
Step 1: Rub the steak with oil<\/h4>\n\n\n\n
Step 2: Fire up the oven<\/h4>\n\n\n\n
Step 3: Heat a cast iron pan<\/h4>\n\n\n\n
Step 4: Put the ribeye steak in the oven<\/h4>\n\n\n\n
Step 5: Rub with butter<\/h4>\n\n\n\n
Step 6: Allow to rest<\/h4>\n\n\n\n
Extra tips for cooking ribeye steak<\/h2>\n\n\n\n
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FAQs<\/h2>\n\n\n\n
What happens to the cap of fat on the ribeye steak?<\/h3>\n\n\n\n
Why is ribeye steak so expensive?<\/h3>\n\n\n\n
Are ribeye and brisket cut from the same part of a cow?<\/h3>\n\n\n\n
Is ribeye steak healthy?<\/h3>\n\n\n\n
Conclusion: How many ribeyes are in a cow?<\/h2>\n\n\n\n