Ribeye Filt Steak

 Ribeye Filet Steak – Butterflied Center-Cut Ribeye

The Ribeye Filet Steak is a premium cut taken from the center of the ribeye roll — the eye of the ribeye — and opened using the butterfly technique. This creates a thinner, more uniform steak that's perfect for refined plating and quick, even cooking, while preserving the bold flavor and tenderness of the ribeye.

Key Features

• Cut origin: From the very center of the ribeye roll (the eye of ribeye), with the outer cap (spinalis dorsi) removed.

• Technique: Butterflied open along its length, resulting in a flatter, oval-shaped steak that cooks evenly and looks refined on the plate.

• Texture: Incredibly tender, as it comes from the most delicate part of the ribeye with very little connective tissue.

• Marbling: Excellent intramuscular fat typical of ribeye, which remains consistent even when butterflied.

• Flavor: Rich, beefy, and juicy, with a smooth buttery texture. Best highlighted through high-heat methods like searing, grilling, or sous-vide.

Best Uses

• Perfect for pan-searing or grilling, especially when you want a quick cook with maximum flavor.

• Excellent for elegant steak presentations, where a filet-like appearance is preferred but with more flavor than a tenderloin.

• Ideal accompaniments: creamy mashed potatoes, roasted vegetables, or a light butter-garlic sauce.

Suggested Presentation

This cut is often described as a filet mignon of the ribeye — offering the tenderness of a filet with the intense marbling and flavor of a ribeye. Its flat shape makes it ideal for controlled doneness and clean, upscale plating.

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