Rib steak

Rib steak is a type of 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.

History

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.

Preparation

A rib steak is often cooked with the bone in to enhance the flavor from the marrow. The steak is usually grilled but can also be pan-fried, broiled, or braised for increased tenderness. Cooking methods can greatly affect the tenderness and flavor of the rib steak.

Variations

In French cuisine, the rib steak is a popular dish which is known as Côte de bœuf. It is usually served with a variety of sauces and is often accompanied by vegetables or potatoes. In Italian cuisine, a similar dish is the Bistecca Fiorentina.

See also

• Beefsteak
• Rib eye steak
• Prime rib
• List of steak dishes