Das Rib-Eye ist ein Cut aus dem vorderen Rücken, das auch als Entrecote oder Hochrippe bekannt ist. Dank der ausgeprägten Marmorierung und dem Zusammenspiel aus mehreren Muskelsträngen, sorgt steht dieser Steakklassiker seit eh und je für ein unvergessliches Geschmackserlebnis und ist der Favorit bei echten Steakliebhabern. Übrigens: Charakteristische „Auge (Eye)“ bezieht sich nicht – wie fälschlicher Weise angenommen auf das „Fettauge“, sondern auf das sogenannte Rib-Eye-Filet. Dieser kleine, runde Muskel ähnelt bei genauerem Hinsehen einem Auge.
Mit zartschmelzendem Fett durchzogen
Perfekt gereift
Saftig, aromatisch, texturreich
Zergeht auf der Zunge
Grammgenau abgewogen
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