Rib Eye

Rib eye almost needs no introduction. It is a prized cut of beef renowned for its perfect meat-to-fat ratio and a thickness that’s just right to throw on a grill. You’ll see this cut used for carne asada in Mexico’s northern capital cities like Hermosillo and Monterrey, or at special asaderos (taco steakhouses) where you can choose whether you want arrachera or a rib-eye cut for your carne asada taco. When grilling it at home, its high price demands for it to be reserved for special occasions. Look for Prime-grade thick steaks because if you’re going big, you might as well go all out. We recommend seasoning these beautiful steaks with just salt and pepper to let its pristine beefiness shine.