Rib Eye Steak - Wikipedia

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• 1 Description
• 2 Terminology
• 3 See also
• 4 Notes
• 5 Sources
• 6 External links

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Appearance move to sidebar hide From Wikipedia, the free encyclopedia Beefsteak from the rib area 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

[edit]

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.[1]

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.[1] Its marbling of fat makes it very good for fast and hot cooking.

The ribeye is the state steak of Oklahoma.[2][3]

Terminology

[edit]

• 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".[citation needed]
• 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: "false" fillet).[4]
• 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 "market steak" or a "Spencer steak".[5]
• 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.[6]

See also

[edit]

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

Notes

[edit]

1. ^ a b "The Butcher's Guide: What is a Ribeye?". Omaha Steaks. Archived from the original on 2021-09-07. Retrieved 2021-09-07.
2. ^ "It's official; ribeye designated as state steak" (Press release). Oklahoma Senate. May 3, 2019. Retrieved 2021-01-06.
3. ^ Foden-Vencil, Kristian (5 March 2025). "Oregon Senate votes to make T-bone the official state steak". Oregon Public Broadcasting. Retrieved 7 March 2025.
4. ^ "bifteck de faux-filet". Grand dictionnaire terminologique (in French).
5. ^ "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.
6. ^ "Is Tomahawk Steak Actually Worth The Hype?". Chophouse Steaks. 2023. Retrieved 6 October 2024.

Sources

[edit]

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

External links

[edit]

• 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

v t e Beef and veal
Production	Argentine beef Beef cattle Cow–calf operation Feeder cattle Kobe beef Organic beef Osorno Steer
Products	Cuts Baseball steak Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Filet medallion Flank steak Flap steak Hanger steak Plate Picanha Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Silverside Sirloin Top sirloin Skirt steak Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles
Dishes	Beefsteak List of steak dishes Balbacua Blanquette de veau Beef olives Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Bistek Boiled beef Bruscitti Bulgogi Bulalo Cachopo Calf's liver and bacon Calf's liver in French cuisine Cansi Chateaubriand (dish) Cheesesteak Chicken-fried steak Cordon bleu Daube Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hayashi rice Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Kalio Karađorđeva šnicla Kare-kare Kitfo London broil Mechado Mongolian beef Neobiani Nilagang baka Ossobuco Pares Pho Pot roast Pozharsky cutlet Puchero P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Ropa vieja Salisbury steak Saltimbocca Selat solo Sha cha beef Suea rong hai Shooter's sandwich Soup Number Five Steak and kidney pudding Steak Diane Steak and eggs Steak and oyster pie Steak au poivre Tapa Tartare Tafelspitz Tiyula itum Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare
Related meats	American bison Beefalo Water buffalo Żubroń
Other	Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef US beef imports Japan Taiwan South Korea (2008 US beef protest in South Korea)

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