Jump to content

Rib eye steak: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
Undid revision 1106796014 by Bisrat Tewelde Abraha (talk)
Undid revision 1106796577 by Bisrat Tewelde Abraha (talk)
Line 6: Line 6:
{{stack|
{{stack|
{{Infobox food
{{Infobox food
| name = Rib-eye steak
| name = Rib eye steak
| image = BeefCutRib.svg
| image = BeefCutRib.svg
| caption = American beef cuts
| caption = American beef cuts
Line 30: Line 30:
{{steak}}}}
{{steak}}}}


The '''rib eye''' or '''rib-eye''' (known as '''Scotch fillet''' in Australia and New Zealand) is a boneless [[rib steak]] from the [[Beef ribs|rib section]].
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==
==Description==
Line 40: Line 40:


== Terminology ==
== Terminology ==
* In [[Australia]] and [[New Zealand]], "rib-eye" refers to a bone-in [[rib steak]], while the boneless rib-eye 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".
* 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").
* 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''.
* In [[Spanish cuisine]], the rib-eye is known by its French name, ''entrecot''.
* 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" (Lit.: "Fake Fillet").
* In French Canada, mainly the province of Québec, it is called "Faux filet" (Lit.: "Fake Fillet").
* In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1cm
* In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1cm
Line 67: Line 67:
* [https://web.archive.org/web/20101219164544/http://www.alpinemeatsanddeli.com/beefdiagram.html "Picture and Diagram of beef cuts"]
* [https://web.archive.org/web/20101219164544/http://www.alpinemeatsanddeli.com/beefdiagram.html "Picture and Diagram of beef cuts"]
* [http://www.beef.org National Cattlemen's Beef Association]
* [http://www.beef.org National Cattlemen's Beef Association]
* [https://www.yunnanbbq.com/new-york-strip-vs-rib-eye/ Better Cut Beef]
* [https://www.yunnanbbq.com/new-york-strip-vs-ribeye/ Better Cut Beef]


{{Cuts of beef}}
{{Cuts of beef}}
{{Beef}}
{{Beef}}


{{DEFAULTSORT:Rib-Eye Steak}}
{{DEFAULTSORT:Rib Eye Steak}}
[[Category:Cuts of beef]]
[[Category:Cuts of beef]]

Revision as of 14:08, 26 August 2022

Rib eye steak
American beef cuts
Alternative names
  • Delmonico steak
  • scotch fillet
  • beauty steak
  • market steak
  • Spencer steak
  • Entrecôte (French)
TypeBeefsteak
Part of a series on
Steak
Main articles
List of steak dishes
Cuts of beef
Preparation
Related topics

The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

Description

Choice beef rib eye steak

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

  • 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 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" (Lit.: "Fake Fillet").
  • In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1cm

See also

Notes

  1. ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.{{cite web}}: CS1 maint: url-status (link)
  2. ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.{{cite web}}: CS1 maint: url-status (link)

Sources

Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Rib_eye_steak&oldid=1106796725"