Puerto Vallarta, Mexico – This steak can be referred to as a Delmonico, Spencer Cut, Scotch Fillet, Cowboy, Saratoga or Tomahawk, but its most popular name is Ribeye. It is one of the most popular cuts of beef. The name was coined because it is found in the centermost part of the cow and the best part of the rib section.
It’s the cut of beef from the outer side of the ribs found between the shoulder, or chuck, and the loin. Regarded by many as the king of steaks, the ribeye delivers a buttery, rich beef taste as a result of its abundant marbling. The white flecks of intramuscular fat in red meat forms a marble-like pattern, hence the term. These thin, evenly distributed lines of fat melt during cooking to increase succulence throughout the steak. Because it is inside the muscle, which does not do much exercise, it makes the steak delectable.
Boneless ribeyes are softer and easier to cook, but bone-in steaks are more flavorful. Removing the bone from the ribeye gives you much more area for the steak itself to char, instead of the bone getting in your way. However, there’s plenty of high-quality texture and flavor to be had with both bone-in and boneless ribeyes. They’re both delicious.
Cooking ribeye steak is a skill that marries science with art, and the chefs at Bravos Restaurant in Puerto Vallarta invite you to delve into their nuances of transforming a ribeye steak into a masterpiece of culinary delight. They have selected the Sterling cut, which is renowned for its wonderful marbling and tender texture.
As the ribeye cooks, the chefs allow it to form a crust around the edges, the great, crunchy bits. At Bravos they cook over lava rocks because they distribute heat evenly, which results in a tender, flavorful steak that’s cooked through. When done they let the steak rest. This is almost as important as the cooking process. These moments allow the juices to redistribute, resulting in a juicy steak that is cooked evenly throughout.
Each bite of ribeye delivers a rich, robust beef flavor. The presence of fat is a blessing for those seeking an explosion of taste. The fat should be rendered perfectly during the cooking process. Remember no fat, no flavor. As the fat melts away, it bastes the meat, amplifying the ribeye’s natural flavors.
The ribeye steak holds the spotlight with its dollop of blue cheese butter, but the sides on your plate can elevate the entire dining experience. At Bravos your beef is accompanied by seasonal vegetables and your choice of carb. You can choose from garlic mashed potatoes, a baked potato, French fries or seasoned basmati rice.
The eye eats first and the sight of a beautifully cooked steak can amplify the pleasure experienced by the taste buds. Conventional wisdom advises against cutting into the steak immediately upon serving; instead, let it rest and then slice against the grain to reveal the perfectly cooked interior, be it a juicy medium rare or a more tempered medium well. Pair it with a glass of full-bodied red wine or your beverage of choice for a blissful dining experience.
If you fancy a thick, juicy steak, splurge. Tempt your taste buds by ordering a ribeye steak from Bravos soon. Enjoy the journey, enjoy every bite.
Bravos Restaurant has an innovative menu which puts a modern twist on many classic recipes. Visit Bravos at Francisco Madero #263 in Zona Romantica, Puerto Vallarta. Hours are Tuesday through Sunday 5 to 10:30 pm. (Closed on Mondays.) Visa, MasterCard and Amex accepted. Pets or animals are not allowed inside the restaurant.