Rib eye steak: Difference between revisions
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| ⚫ | 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]] |
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It is both flavoursome and tender, coming from the lightly worked upper rib cage area. Its [[Marbled meat|marbling]] of fat makes it very good for fast and hot cooking. |
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==Description== |
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Ribeye [[steak]]s are mostly composed of the [[longissimus dorsi]] muscle but also contain the [[complexus]] and [[spinalis]] muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher.<ref>{{Cite web|title=The Butcher's Guide: What is a Ribeye?|url=https://www.omahasteaks.com/blog/what-is-a-ribeye/|website=Omaha Steaks|access-date=2021-09-07|archive-date=2021-09-07|archive-url=https://web.archive.org/web/20210907215654/https://www.omahasteaks.com/blog/what-is-a-ribeye/|url-status=live}}</ref> |
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It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle.<ref>{{Cite web|title=The Butcher's Guide: What is a Ribeye?|url=https://www.omahasteaks.com/blog/what-is-a-ribeye/|website=Omaha Steaks|access-date=2021-09-07|archive-date=2021-09-07|archive-url=https://web.archive.org/web/20210907215654/https://www.omahasteaks.com/blog/what-is-a-ribeye/|url-status=live}}</ref> Its [[Marbled meat|marbling]] of fat makes it very good for fast and hot cooking. |
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== Terminology == |
== Terminology == |
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* In [[Australia]] and [[New Zealand]], "ribeye" refers to a bone-in [[rib steak]], while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". |
* In [[Australia]] and [[New Zealand]], "ribeye" refers to a bone-in [[rib steak]], while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". |
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* In [[French cuisine]], the ''[[entrecôte]]'' corresponds to the rib eye steak, while [[rib steak]] is called ''côte de bœuf'' (literally: "beef rib"). |
* In [[French cuisine]], the ''[[entrecôte]]'' corresponds to the rib eye steak, while [[rib steak]] is called ''côte de bœuf'' (literally: "beef rib"). |
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* In [[Argentine cuisine]], the rib eye is known as ''ojo de bife'', while the rib steak is known as ''ancho de bife''. |
* In [[Argentine cuisine]], the rib eye is known as ''ojo de bife'', while the rib steak is known as ''ancho de bife''. |
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* In [[ |
* In [[Chilean cuisine]], the boneless rib steak is known as ''lomo vetado''. |
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* In [[Spanish cuisine]], the rib eye is known by its French name, ''entrecot''. |
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* In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet). |
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* In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm. |
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* On the [[West Coast of the United States]], a boneless rib eye steak is sometimes called a "Spencer steak".<ref>{{cite news | last = | first = | title = What Is Spencer Steak? And How to Cook It: Chances are, you're actually already familiar with this cut. | newspaper = [[Food Network]] | location = | pages = | language = | publisher = | date = January 21, 2022 | url = https://www.foodnetwork.com/how-to/packages/food-network-essentials/spencer-steak | accessdate = January 20, 2023 | archive-date = January 22, 2023 | archive-url = https://web.archive.org/web/20230122012059/https://www.foodnetwork.com/how-to/packages/food-network-essentials/spencer-steak | url-status = live }}</ref> |
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* In [[Texas]], a boneless rib eye steak is sometimes called a "Maudeen Center Cut". |
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* A "tomahawk chop" steak is a ribeye beef steak, trimmed leaving at least five inches of rib bone intact, French trimmed taking the meat and fat from the bared bone to create a distinctive ‘handle’ to the steak<ref>{{cite web |title=Is Tomahawk Steak Actually Worth The Hype? |url=https://www.chophousesteaks.ca/is-tomahawk-steak-actually-worth-the-hype/ |website=Chophouse Steaks |publisher=Chophouse Steaks |access-date=6 October 2024 |date=2023}}</ref> |
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==See also== |
==See also== |
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* [[List of steak dishes]] |
* [[List of steak dishes]] |
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* [[Prime rib]] |
* [[Prime rib]] |
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==Notes== |
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{{reflist}} |
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==Sources== |
==Sources== |
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* {{cite book | first=Aliza | last=Green | year=2005 | title=Field Guide to Meat | publisher=Quirk Books | location=Philadelphia, PA | isbn=1-931686-79-3 | url-access=registration | url=https://archive.org/details/fieldguidetomeat0000gree }} |
* {{cite book | first=Aliza | last=Green | year=2005 | title=Field Guide to Meat | publisher=Quirk Books | location=Philadelphia, PA | isbn=1-931686-79-3 | url-access=registration | url=https://archive.org/details/fieldguidetomeat0000gree }} |
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* [http://www.beeffoodservice.com/recipecut.aspx?id=329 recipe] |
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==External links== |
==External links== |
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Latest revision as of 21:01, 17 November 2024
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The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Description
[edit]
Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher.[1]
It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle.[2] Its marbling of fat makes it very good for fast and hot cooking.
Terminology
[edit]- In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet".
- In French cuisine, the entrecôte corresponds to the rib eye steak, while rib steak is called côte de bœuf (literally: "beef rib").
- In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known as ancho de bife.
- In Chilean cuisine, the boneless rib steak is known as lomo vetado.
- In Spanish cuisine, the rib eye is known by its French name, entrecot.
- In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet).
- In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.
- On the West Coast of the United States, a boneless rib eye steak is sometimes called a "Spencer steak".[3]
- In Texas, a boneless rib eye steak is sometimes called a "Maudeen Center Cut".
- A "tomahawk chop" steak is a ribeye beef steak, trimmed leaving at least five inches of rib bone intact, French trimmed taking the meat and fat from the bared bone to create a distinctive ‘handle’ to the steak[4]
See also
[edit]
Notes
[edit]- ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks. Archived from the original on 2021-09-07. Retrieved 2021-09-07.
- ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks. Archived from the original on 2021-09-07. Retrieved 2021-09-07.
- ^ "What Is Spencer Steak? And How to Cook It: Chances are, you're actually already familiar with this cut". Food Network. January 21, 2022. Archived from the original on January 22, 2023. Retrieved January 20, 2023.
- ^ "Is Tomahawk Steak Actually Worth The Hype?". Chophouse Steaks. Chophouse Steaks. 2023. Retrieved 6 October 2024.
Sources
[edit]- Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3.
