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Rib eye steak

American beef cuts
Alternative names	Delmonico steak scotch fillet beauty steak market steak Spencer steak Entrecôte (French)
Type	Beefsteak
Media: Rib eye steak

The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

Description

Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher.

It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking.

Terminology

• In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet".
• In French cuisine, the entrecôte corresponds to the rib eye steak, while rib steak is called côte de bœuf (literally: "beef rib").
• In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known as ancho de bife.
• In Chilean cuisine, the boneless rib steak is known as lomo vetado.
• In Spanish cuisine, the rib eye is known by its French name, entrecot.
• In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet).
• In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.
• On the West Coast of the United States, a boneless rib eye steak is sometimes called a "Spencer steak".
• In Texas, a boneless rib eye steak is sometimes called a "Maudeen Center Cut".
• A "tomahawk chop" steak is a ribeye beef steak, trimmed leaving at least five inches of rib bone intact, French trimmed taking the meat and fat from the bared bone to create a distinctive ‘handle’ to the steak

See also

• Beef ribs
• Cheesesteak
• Delmonico
• Entrecôte
• List of steak dishes
• Prime rib

Notes

1. "The Butcher's Guide: What is a Ribeye?". Omaha Steaks. Archived from the original on 2021-09-07. Retrieved 2021-09-07.
2. "The Butcher's Guide: What is a Ribeye?". Omaha Steaks. Archived from the original on 2021-09-07. Retrieved 2021-09-07.
3. "What Is Spencer Steak? And How to Cook It: Chances are, you're actually already familiar with this cut". Food Network. January 21, 2022. Archived from the original on January 22, 2023. Retrieved January 20, 2023.
4. "Is Tomahawk Steak Actually Worth The Hype?". Chophouse Steaks. Chophouse Steaks. 2023. Retrieved 6 October 2024.

Sources

• Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3.

External links

• USDA Institutional Meat Purchase Specifications
• "Picture and Diagram of beef cuts"
• National Cattlemen's Beef Association
• Better Cut Beef

v t e Cuts of beef
Upper	Chuck 7-bone Blade Flat iron Ranch Shoulder tender Prime rib Rib Rib eye Short loin T-bone Strip Tenderloin Filet mignon Sirloin Top sirloin Baseball Bottom sirloin Flap Tri-tip Round Cube Picanha Popeseye Rump Silverside
Lower	Brisket Plate Hanger Short ribs Skirt Flank Shank

• Cuts of beef