View All Cuts of Meat

Prime Rib Steak

Prime rib steak

Information for Prime Rib Steak

Cut Ratings

Flavor 4 star
Tenderness 4 star
Value 1 star
Leanness 1 star

Typical Cooking Methods

Pan Roast, Roast

Other Names for Prime Rib Steak

Bone-in rib steak and rib steak

Good Substitutes for Prime Rib Steak

Club steak or rib-eye steak

Traditional Dishes for Prime Rib Steak

Rib roast and rib eye steak

Sous Vide Prime Rib Recipes

View all Sous Vide Prime Rib Recipes

Description of Prime Rib Steak

The "prime" in prime rib steak is usually associated with USDA's "Prime" grade. In reality it has nothing to do with the USDA because it is a very rare cut of meat that gets dubbed as prime by them. In fact these prime beefs are only sold to the finest restaurants or to consumers who order it via express shipping or sold in high end and selective butcher shops and grocery stores.

Meat graded as prime by the USADA is deeply marbled with intramuscular fat which results in a mouthwatering dish. However the prime rib steak has a delicious taste of its own so it's no surprise that it has been dubbed as prime. Another reason for this misnomer is because the cow's rib contains short ribs, the prime ribs and rib eye.

Now back to the prime rib steak. The rib steak is made from the rib section which is located between the chuck and short loin section. The beef from this section is smooth and rich in flavor. The steak is attached with rib bone that adds more flavor to the beef. When you remove the bone and fat from this steak, it will result in a rib eye steak.

You can make a delicious prime rib steak by seasoning it with simple ingredients like salt and pepper. If you want to add more spices and herbs, be sure to add them in small quantity because overdoing it would ruin your steak. In short this is an easy and tasty meal that one can make any time because it is enjoyed by many.