A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a

beefsteak A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from . Beef steaks are usually grilling, gr ...

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 Beef ribs, rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus ...

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 Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other type ...

. 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, 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 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 count ...

, 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 In French, ''entrecôte'' () is a premium cut of beef used for steaks and roasts. A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as Rib steak, ...

'' corresponds to the

, that is, a rib steak separated from its bone. * In Argentine cuisine, 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

References

Cuts of beef {{Meat-stub de:Rib-Eye-Steak id:Daging iga sapi ja:ロース#リブロース

Terminology

Images

See also

References