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Barbecued Rib Eye Steak Recipe Video
1 to 11/2 lbs. each (1”-2” thick) Rib Eye steaks
One large sliced Sweet onion
Diced Scallion or green onion
Salt and Pepper
The Rib Eye Steak, or Ribeye, (also known as the Delmonico or Scotch Fillet (Australia)), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most tasty, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or "marbled" more than most other parts of the steer. Try to get the Bone-In "first cut of rib" for an extra special Rib-Eye to get the flavor that only a seared steak-bone can give you.