Cut of beef sliced from the rib primal of cattle, 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
Part of a series on
Steak
Main articles
Steak
Beefsteak
Fish steak
Pork steak
Steakhouse
List of steak dishes
Asado
Beef Manhattan
Beef Wellington
Bife a cavalo
Bistecca alla fiorentina
Boiled beef
Bulgogi
Carpetbag steak
Carne asada
Chateaubriand steak
Cheesesteak
Chicken fried steak
Bistek Tagalog
Bollito misto
Delmonico steak
Fajita
Finger steaks
Hamburg steak
London broil
Mongolian beef
Pepper steak
Pot roast
Roast beef
Italian beef
Prawn cocktail, steak and Black Forest gateau
Salisbury steak
Sha cha beef
Shawarma
Standing rib roast
Steak and eggs
Steak and kidney pie
Steak and kidney pudding
Steak and oyster pie
Steak au poivre
Steak burger
Steak de Burgo
Steak Diane
Steak frites
Steak sandwich
Steak tartare
Suadero
Surf and turf
Swiss steak
Cuts of beef
Forequarter cuts
Hindquarter cuts
7-bone
Blade
Chuck
Fillet
Flank
Flap
Flat iron
Hanger
Plate
Popseye
Ranch
Rib eye
Rib
Round
Rump
Silverside
Sirloin
Skirt
Strip
T-bone
Tenderloin
Top sirloin
Tri-tip
Preparation
Aged
Barbecued
Braised
Char grilled
Chopped
Cured
Fried
Marinaded
Pickled
Poached
Roasted
Salt-cured
Seared
Smoked
Related topics
List of beef dishes
Doneness
Meat on the bone
Restructured steak
Steak knife
Steak sauce
v
t
e
A rib steak (known as côte de boeuf 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 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]
The short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck.
^"What is a Tomahawk Ribeye Steak". Ruth's Chris Steak House.
^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.
^Reiman, Miranda (January 12, 2012). "Achieving the two important qualities in beef: marbling and tenderness". www.farmanddairy.com.
A ribsteak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In...
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless ribsteak from the rib section. Ribeye steaks are mostly composed...
skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones...
as Delmonico steak or chuck eye steak), chuck fillet (sold as chuck tender steak or mock tender steak), cross-rib roast (sold as cross-rib pot roast, English...
alternative cut removes the top end of the ribs for easier carving. Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles...
600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry...
The strip steak (sirloin steak in Britain, South Africa and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short...
Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet...
steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak...
Short ribs are ribs of beef either served singly or several as a plate. A ribsteak from beef is a popular choice used in many cuisines. Pork ribs, including...
expensive alternative to ribsteak). Short ribs are particularly popular in Chinese, Japanese, Jewish and Korean cuisine. Short ribs generally require long...
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness...
thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly...
of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are...
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin...
restaurants, it has become the leader in the range of dishes, ahead of ribsteaks, grills or fish. In Mexico, burgers (called hamburguesas) are served with...
Delmonico steak or steak Delmonico (/dɛlˈmɒnɪkoʊ/, Italian: [delˈmɔːniko]) is prepared from one of several cuts of beef (usually ribeye), with a thick-cut...
Sherman began adding the deli's smoked meat pickling spices to his own rib and liver steaks. Soon the customers began asking for the same. Due to its popularity...
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a...
Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of...
A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses...
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed...
cut of the steak as follows: "Florentine steak. From beef-steak, an English word that is worth the rib of an ox, came the name of our steak, which is nothing...
Oklahoma. It has been nicknamed Oklahoma tenderloin, Oklahoma prime rib, or Oklahoma steak. It is also sometimes served in Tennessee and Texas. The dish is...
Global Information
