Rib eye steak

Rib eye steak is a beef steak 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 U.S., the terms are often used interchangeably. The term "cowboy ribeye" or "cowboy cut" is often used in American restaurants for a bone-in rib eye. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.

Description

The rib eye steak is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for slow oven roasting and grilling.

Cooking and preparation

The rib eye steak is usually grilled, pan-fried, or broiled. It is marinated and then grilled or broiled, but can also be pan-fried or used in stir-fry. It is typically served with horseradish sauce, mushrooms, onions, or gravy.

See also

• List of steak dishes
• Beef rib roast
• Prime rib
• Beefsteak
• Rib roast

Rib eye steak Resources
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