Rib eye steak

beefbox
name=Beef Cuts

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caption=
beefcut=Rib
steaktype=Rib Eye Steak
footnotes= (also known as: "Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Fillet de la Thistle, Entrecôte (french)")

The rib eye or ribeye, also known as the Scotch filet (in Australia and New Zealand) is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorful, and well suited to dry heat cookery.

The ribeye can be cut boneless or bone-in; a "bone-in ribeye" (sometimes called a "cowboy ribeye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor, although the inclusion of bone may also be used to inflate the weight of the steak. It is recommended for this cut to be served at medium-rare, to medium, as this will melt fat in the meat and give more flavor. Cooking the meat over medium can result in dryness, and may make the meat tough.

The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the Complexus and Spinalis muscles.

Gallery

ee also

* Delmonico
* Entrecôte
* Prime rib

References

*
*http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7

External links

* [http://www.cookswares.com/discussions/grilling4.asp A Cook's Wares - Cuts of Beef Used for Grilling]
* [http://www.ams.usda.gov/lsg/imps/imps100.pdf USDA "Institutional Meat Purchase Specifications"]
* [http://www.ansi.okstate.edu/resource-room/meats/cutsofbeef/ pictures and diagrams of beef cuts]
* [http://www.teagasc.ie/research/reports/foodprocessing/4894/eopr-4894.htm Development of value-added beef products]