Rib eye steak#Terminology

File:Ribeye-MCB-MaggieO.jpg 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.{{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}}

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.{{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}} Its marbling of fat makes it very good for fast and hot cooking.

The ribeye is the state steak of Oklahoma.{{cite press release| url=https://oksenate.gov/press-releases/its-official-ribeye-designated-state-steak | publisher=Oklahoma Senate |title= It's official; ribeye designated as state steak | date= May 3, 2019 | access-date=2021-01-06}}{{cite news |last1=Foden-Vencil |first1=Kristian |title=Oregon Senate votes to make T-bone the official state steak |url=https://www.opb.org/article/2025/03/05/oregon-senate-tbone-official-steak/ |access-date=7 March 2025 |agency=Oregon Public Broadcasting |date=5 March 2025}}

• 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 "market steak" or a "Spencer steak".{{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 }}
• 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{{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 |access-date=6 October 2024 |date=2023}}

{{portal|Food}}

• Beef ribs
• Cheesesteak
• Delmonico
• Entrecôte
• List of steak dishes
• Prime rib

{{reflist}}

• {{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 }}

• [https://web.archive.org/web/20070202214108/http://www.ams.usda.gov/lsg/imps/imps100.pdf USDA Institutional Meat Purchase Specifications]
• [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]
• [https://www.yunnanbbq.com/new-york-strip-vs-ribeye/ Better Cut Beef]

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Category:Cuts of beef