A rib steak (known as côte de bœuf 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 is used for a rib steak with the bone removed; however, in some areas, and outside the US, 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
filet, 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
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...
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 types ...
. Marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices.
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
Australia, officially the Commonwealth of Australia, is a country comprising mainland Australia, the mainland of the Australia (continent), Australian continent, the island of Tasmania and list of islands of Australia, numerous smaller isl ...
and
New Zealand
New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of isla ...
, 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 of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In ...
, the rib steak (with bone attached, called ''côte de bœuf'', literally: "beef rib") 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, that is, a rib steak separated from its bone.
* In
Argentine cuisine
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, Poroto, beans, and yerba mate, to Mediterranean cuisine, Medit ...
, roast short ribs are called indistinctly ''asado de tira'' or ''tira de asado''. The rib steak is known as ''bife de ancho'' 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 traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Olive oil (of which Spain is ...
, 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 (''côte de bœuf'')
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 on a griddle
and served with French fries
See also
*
Pork ribs
*
Cotoletta
References
Cuts of beef
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