Marbling, colour, thickness — the three things our butchers check before any ribeye earns a place in the case.
Marbling is the single biggest predictor of a juicy steak. Look for fine, even flecks of white fat running through the red — not thick hard seams, but delicate webbing that melts as it cooks.
Next, check the colour: fresh beef should be a rich cherry red, never grey at the edges. Press the meat gently — it should spring back and feel firm, not soft or sticky.
Finally, buy the thickness. A ribeye under an inch thick overcooks before it sears. Ask your butcher for a cut at least one and a quarter inches thick, and let it rest at room temperature for thirty minutes before it meets the heat.
