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The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Ribeye
USDA ''Institutional Meat Purchase Specifications''
National Cattlemen's Beef Association
Better Cut Beef
{{DEFAULTSORT:Rib Eye Steak Cuts of beef
Description
Ribeye steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce.
Steaks are most commonly cut from cattle (beefsteak), but can also ...
s 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.
The ribeye is the state steak of Oklahoma
Oklahoma ( ; Choctaw language, Choctaw: , ) is a landlocked U.S. state, state in the South Central United States, South Central region of the United States. It borders Texas to the south and west, Kansas to the north, Missouri to the northea ...
.
Terminology
* InAustralia
Australia, officially the Commonwealth of Australia, is a country comprising mainland Australia, the mainland of the Australia (continent), Australian continent, the island of Tasmania and list of islands of Australia, numerous smaller isl ...
and New Zealand
New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of isla ...
, "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
The West Coast of the United States, also known as the Pacific Coast and the Western Seaboard, is the coastline along which the Western United States meets the North Pacific Ocean. The term typically refers to the Contiguous United States, contig ...
, a boneless rib eye steak is sometimes called a "market steak" or a "Spencer steak".
* In Texas
Texas ( , ; or ) is the most populous U.S. state, state in the South Central United States, South Central region of the United States. It borders Louisiana to the east, Arkansas to the northeast, Oklahoma to the north, New Mexico to the we ...
, 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 ribNotes
Sources
*External links
USDA ''Institutional Meat Purchase Specifications''
National Cattlemen's Beef Association
Better Cut Beef
{{DEFAULTSORT:Rib Eye Steak Cuts of beef