Rib Eye Steak

Cow
AKA: Scotch Filet Steak, Delmonico Steak, Market Steak, Spencer Steak, Beauty Steak, Rib Steak
Primal: Rib (US)
Cooking Methods: Pan-Fry, Grill, BBQ
Good For: Dinner Steak
Fat Content: High
Price: Expensive

Being one of the lesser exercised cuts of Beef, this is a tender piece of meat. A typical Rib Eye Steak can weigh anywhere from 8-20 oz (220-560g), depending upon how thick it is. This well-marbled cut is a restaurant favorite due to its rich flavor and tenderness.

Being well-marbled, this cut maintains its moisture and juiciness even when it is cooked up to medium-well doneness. With its tender fiber, it can be cooked in a number of different ways and is more popular for dry-heat cooking methods like pan-frying, broiling and grilling. This cut is a particular favorite of for steak and barbecue lovers. For best results, the cut should be sliced 1-2 inches (2.5-5cm) in thickness. Many people vouch for its enhanced flavor when it is prepared with the bone still attached.

The Rib Eye Steak is taken from the meat portion extending from the sixth rib up to the twelfth. The major part of this steak is made up of the Longissimus Dorsi muscles, traces of Spinalis and Complexus muscles attached.

The steak got its name because it is taken from the 'eye' or center of the rib section.

In Australia a "Rib Eye" still has the bone attached to the meat while a "Scotch Filet" has the bone removed. Celebrity chefs like Bobby Flay and Alton Brown have declared the Rib Eye Steak as their favorite cut of Beef.

Popular Dishes: Steak, Asian-Style Pan-Fried Beef, Poached Beef, Roast

This information about Rib Eye Steak was sourced from our meat cut app