Rib eye steak
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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
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 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: "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]
See also
Notes
- ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
{{cite web}}: CS1 maint: url-status (link) - ^ "The Butcher's Guide: What is a Ribeye?". Omaha Steaks.
{{cite web}}: CS1 maint: url-status (link) - ^ "What Is Spencer Steak? And How to Cook It: Chances are, you're actually already familiar with this cut". Food Network. January 21, 2022. Retrieved January 20, 2023.
Sources
- Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3.
