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Rib Eye Steak

Ribeye steak

Information for Rib Eye Steak

Cut Ratings

Flavor 4 star
Tenderness 4 star
Value 2 star
Leanness 2 star

Typical Cooking Methods

Broil, Grill, Pan Fry, Roast

Other Names for Rib Eye Steak

Delmonico steak, Rib Steak, Market steak, Fillet steak, Scotch fillet, Spencer steak, Beauty steak

Good Substitutes for Rib Eye Steak

Club steak, T-bone steak, Porterhouse steak, Strip steak

Traditional Dishes for Rib Eye Steak

Delmonico Steak

Sous Vide Ribeye Recipes

View all Sous Vide Ribeye Recipes

Description of Rib Eye Steak

Found between the chuck and the short loin, the rib primal cut contains the cow's ribs from 6 to 12. The first five ribs are in the chuck. The steak and roast from this section are considered to be of high quality because they have luxurious marbling, tender quality and mouthwatering taste. The beef obtained from this cut is also called "middle meat." The short rib is also taken from the rib section; it is a beef cut that has been trimmed from the main portion of the rib.

Similarly the rib eye steak is taken from the rib primal cut. The meat is very tender because the muscle in this area is not exercised. This cut is sold both with the bones as well as deboned. Some individuals believe that the steak has more flavor with the bone still in it.

The rib-eye steak starts from 8 ounces and can weigh several pounds depending on how thick it is. Rib eye steaks weighing 16 to 20 ounces are typically served in restaurants. To make the most perfect steak, slice this cut to one or two inches thick so that you can cook it easily. The rib-eye steak is a steakhouse's classic that can be on the expensive side. However, every delicious bite of it is worth the money you spend.