Rib Steak - Wikipedia

Jump to content

Contents

move to sidebar hide

• (Top)
• 1 Terminology
• 2 Images
• 3 See also
• 4 References

• Article
• Talk

English

• Read
• Edit
• View history

Tools Tools move to sidebar hide Actions

• Read
• Edit
• View history

General

• What links here
• Related changes
• Upload file
• Permanent link
• Page information
• Cite this page
• Get shortened URL
• Download QR code

Print/export

• Download as PDF
• Printable version

In other projects

• Wikimedia Commons
• Wikidata item

Appearance move to sidebar hide From Wikipedia, the free encyclopedia Cut of beef with rib bone attached

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Rib steak" – news · newspapers · books · scholar · JSTOR (April 2014) (Learn how and when to remove this message)

Beef cuts

Media: Beef cuts

A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably. The "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact,[1] french trim the bone (i.e. strip down to the bone) and leave it at least five inches long. The tomahawk steak resembles the Native American tomahawk axe from which it gets its name.[2]

It is considered a more flavorful cut than other steaks, such as the filet, due to the muscle being exercised by the animal during its life. It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices.[3][4]

Terminology

[edit]

• In the United States cuisine, a bone-attached beef rib can be called "rib steak", "beef rib", "bone-in beef rib", "tomahawk steak", "bone-in rib steak", "ribeye steak"[5] or "cowboy cut".
• In Australia and New Zealand, a bone-in rib steak is called a "ribeye". When the bone is removed, Australians and New Zealanders call the resulting piece of meat a "Scotch fillet"[5] or "whiskey fillet".
• In French cuisine, the rib steak (with bone attached, called côte de bœuf, literally: "beef rib") is a very popular dish and it is not uncommon to find French restaurants where a massive single côte de bœuf is served for two or more dinner guests. The French entrecôte corresponds to the rib eye steak, that is, a rib steak separated from its bone.
• In Argentine cuisine, roast short ribs are called indistinctly asado de tira or tira de asado. The rib steak is known as bife de ancho for the entire cut, served with or without the bone, and ojo de bife for the rib eye.
• In Spanish cuisine, in Spain, a bone-attached rib steak is called chuletón, while the same cut of meat, when its bone is removed, is called, in Spain, entrecote, a word originated in the French entrecôte.
• In British cuisine, the terms côte de boeuf, and tomahawk steak, have been widely adopted to refer to the bone-attached rib steak.[5]
• In the Middle East, beef ribs are often found in rib restaurants instead of the non halal pork ribs.

Images

[edit]

• A rib steak, raw, with bone attached (côte de bœuf)
• A rib steak, grilled on a barbecue
• A raw French rib eye steak,without the bone (entrecôte)
• A rib steak, grilled on a griddleand served with French fries

See also

[edit]

• Pork ribs
• Cotoletta

References

[edit]

1. ^ "Are Tomahawk Steaks Just Glorified Bone-in Ribeyes?". HowStuffWorks. 2021-03-11. Retrieved 2023-03-14.
2. ^ "What is a Tomahawk Ribeye Steak". Ruth's Chris Steak House.
3. ^ Lusk, Jayson L.; Fox, John A. (August 2001). "Regional Differences in Consumer Demand for Beef Rib-Eye Steak Attributes" (PDF). Mississippi State University Division of Agriculture, Forestry, and Veterinary Medicine.
4. ^ Reiman, Miranda (January 12, 2012). "Achieving the two important qualities in beef: marbling and tenderness". www.farmanddairy.com.
5. ^ a b c "The Butcher's Complete Global Guide To Beef Cuts". prydebutchery.com.au. 2025-02-12. Retrieved 2025-08-25.

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)

This meat-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

Retrieved from "https://en.wikipedia.org/w/index.php?title=Rib_steak&oldid=1322837087" Categories:

• Cuts of beef
• Meat stubs

Hidden categories:

• Articles with short description
• Short description is different from Wikidata
• Articles needing additional references from April 2014
• All articles needing additional references
• Articles using infobox templates with no data rows
• All stub articles

Search Search Toggle the table of contents Rib steak 12 languages Add topic