A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a
beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term
rib eye steak
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 spina ...
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 "rib eye" or "ribeye" was originally, the central portion of the rib steak, without the bone, resembling an eye. The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact, french trim the bone and leave it at least five inches long. The tomahawk steak resembles the Native American
tomahawk axe from which it gets its name.
It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of
doneness. Marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices.
* The
short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut
chuck
Chuck is a masculine given name or a nickname for Charles or Charlie. It may refer to:
People
Arts and entertainment
* Chuck Alaimo, American saxophonist, leader of the Chuck Alaimo Quartet
* Chuck Barris (1929–2017), American TV producer
* C ...
.
Terminology
* In the
United States cuisine
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures an ...
, a bone-attached beef rib can be called "rib steak", "beef rib", "bone-in beef rib", "tomahawk steak", "bone-in rib steak", "ribeye steak" or "cowboy cut".
* In
Australia
Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania, and numerous smaller islands. With an area of , Australia is the largest country by ...
and
New Zealand
New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island coun ...
, a bone-in rib steak is called a "ribeye". When the bone is removed, Australians and New Zealanders call the resulting piece of meat a "Scotch fillet" or "whiskey fillet".
* In
French cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
, the rib steak (with bone attached, called ''côte de bœuf'', literally: "beef rib" or "side of beef") is a very popular dish and it is not uncommon to find French restaurants where a massive single ''côte de bœuf'' is served for two or more dinner guests. The French ''
entrecôte'' corresponds to the
rib eye steak
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 spina ...
, that is, a rib steak separated from its bone.
* In
Argentine cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences fro ...
, roast short ribs are called indistinctly ''asado de tira'' or ''tira de asado''. The rib steak is known as ''ancho de bife'' for the entire cut, served with or without the bone, and ''ojo de bife'' for the rib eye.
* In
Spanish cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...
, in Spain, a bone-attached rib steak is called ''chuletón'', while the same cut of meat, when its bone is removed, is called, in Spain, ''entrecote'', a word originated in the French ''entrecôte''.
*In British cuisine, the terms ''côte de boeuf,'' and tomahawk steak, have been widely adopted to refer to the bone-attached rib steak.
*In the Middle East, Beef Ribs are often found in Rib Restaurants instead of the non Halal Pork Ribs.
Images
File:Rib-steak-raw-MCB.jpg, A rib steak, raw, with bone attached
File:Côte de bœuf au barbecue.JPG, A rib steak, grilled on a barbecue
File:Entrecôte charolais 01 fcm.jpg, A raw French rib eye steak,
without the bone (''entrecôte'')
File:Cote de boeuf p1040932.jpg, A rib steak, grilled in a griddle
and served with French fries
See also
*
Pork ribs
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and the ...
*
Cotoletta
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other count ...
References
Cuts of beef
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