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Look for rib-eye steak with a clear, red color. The normal color of beef is a purplish-red, but it takes on the cherry-red hue known as the “bloom” when exposed to oxygen. While the exterior is bright red, the interior of the meat will retain this darker color. Vacuum-packed rib-eye steak will also show this purplish color. Packaged rib-eye steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.
Rib-eye steak is available cut thin for pan-broiling or cut thick for grilling.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.
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