Why You Should Be Buying Bone-In Ribeye, According To Ronnie Woo - Exclusive

Ronnie Woo is a chef with many talents. After leaving a career as a model — and another as a therapist — to become a chef, Woo is now passing on his best tips and tricks to the masses with his new cookbook, "Did You Eat Yet?" The book takes home cooks through the wonderful flavors and unique dishes Woo has brought together. If you are new to cooking, though, don't worry: The book is incredibly approachable and provides insight not only into how to cook, but also into what you should be buying to cook.

For instance, it's often the quality of the ingredients in a dish that determines the final outcome. High-quality ingredients can make or break a dish and help a novice chef look like a pro. This is often especially apparent when cooking meat, which is why one of Ronnie Woo's tips is not so much about how to cook steak but rather which cut to use. In an exclusive interview with Tasting Table, Woo revealed why he recommends bone-in ribeye.

In his book, Ronnie Woo states that ribeye is his favorite. He told us, "My favorite cut is a ribeye because it's perfectly marbled. You need a little bit of fat in your steak." The fat marbling in the steak is what helps keep steaks juicy and tender, so it's no wonder that Woo is pushing for more ribeye in the world — but not just any ribeye. "It's not just a ribeye," he said, "but a bone-in ribeye, because the bone helps keep the steak moist and actually provides a little bit more room for error in case you overcook it or something."

No one wants a dry, overcooked piece of meat — least of all Woo, who famously detests overdone steak. Part of the appeal of the bone-in ribeye is the margin of error it provides, especially for chefs just learning how to cook or for anyone who may prefer a well-done steak without crossing the line into overdone. Choosing a bone-in ribeye allows for juiciness and flavor in a way that will still come through even if you've cooked it a few moments too long — especially if you didn't already know the importance of resting the meat after cooking.

Ronnie Woo also noted that having the bone-in cut allows the steak to hold heat and keep cooking even when off your heat source, which is why he recommends letting the steak sit after cooking. "Let the steak rest and let the heat redistribute, because that way, the inside isn't going to be totally raw because the heat can redistribute."

This may sound scary to some worried about overcooking, but Woo assures you to trust the process. "There's going to be carryover cooking, and that way you can have the perfect steak."

So if you have not tried a bone-in ribeye, take this as your sign to do so. "Nothing beats a ribeye," Woo said. "It's hard to mess up because of the fat. With a New York strip or something, you have to really be on it."

Ronnie Woo's "Did You Eat Yet?" will be released on March 14, 2023, and is available for pre-order now.