Rib eye steak

Beefsteak from the rib area

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Delmonico steak
scotch fillet
beauty steak
market steak
Spencer steak
Entrecôte (French)

TypeBeefsteak

Media: Rib eye steak

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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.

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.^[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.^[2] 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: "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".^[3]

Notes

^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
^ "What Is Spencer Steak? And How to Cook It: Chances are, you're actually already familiar with this cut". Food Network. January 21, 2022. Retrieved January 20, 2023.

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 Rib Rib eye Short loin Sirloin Filet mignon Tenderloin Top sirloin Bottom sirloin Round
Lower	Brisket Plate Flank Shank

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Cuts	Baseball steak Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Picanha Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender 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
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