{{short description|Beefsteak from the rib area}} {{stack| {{Infobox food | name = Rib eye steak | image = BeefCutRib.svg | caption = American beef cuts | alternate_name = {{Flatlist| * Delmonico steak * Scotch fillet * beauty steak * market steak * Spencer steak * entrecôte (French) }} | type = Beefsteak | course = | served = | variations = | serving_size = {{convert|100| g|oz|0}} | calories = | protein = | fat = | carbohydrate = | glycemic_index = }} {{steak}}}}

The '''rib eye''' or '''ribeye''' (known as '''Scotch fillet''' in Australia and New Zealand) is a boneless rib steak from the rib section of cattle, though occasionally other animals will have cuts described as ribeye, such as deer. The cut is popular for cuisines around the world, with French language butchering describing a similar ''entrecôte'' steak, and Latin American cusines having similar concepts, like ''ojo de bife'' in Argentina and ''lomo vetado'' in Chile.

The cut is the same as a prime rib but without the bone.<ref name=":0">{{Cite book |last=Smith |first=John E. |url=https://www.google.com.uy/books/edition/Confessions_of_a_Butcher/U4Uxcu-8g3EC?hl=en&gbpv=1&dq=rib+eye&pg=PA7&printsec=frontcover |title=Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save |date=2006 |publisher=Ark Essentials |isbn=978-0-9669280-1-3 |language=en}}</ref>

The Ribeye is typically described as tender, and can be treated like a premium steak.<ref name=":0" />

==Description== [[File:Ribeye-MCB-MaggieO.jpg|thumb|left|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.<ref name="auto">{{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}}</ref>

The ribeye is the state steak of Oklahoma.<ref>{{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}}</ref><ref>{{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}}</ref>

== 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".{{cn|date=October 2025}} * 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: "false" fillet).<ref>{{cite web |title=bifteck de faux-filet |url=https://vitrinelinguistique.oqlf.gouv.qc.ca/fiche-gdt/fiche/8889106/bifteck-de-faux-filet |website=Grand dictionnaire terminologique |language=fr}}</ref> * In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1&nbsp;cm. * On the West Coast of the United States, a boneless rib eye steak is sometimes called a "market steak" or a "Spencer steak".<ref>{{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 }}</ref> * 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.<ref>{{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}}</ref> * {{anchor|rib cap}} Rib cap is "taken from the top part of a rib-eye. The muscles there are not used as often as other parts of the cow, giving it a tender texture{{mdash}}though unlike a tenderloin, it also boasts flavor-boosting marbling."<ref>{{Cite web |title=‘The Bear’ is packed with culinary lingo. Here’s what it all means. - The Boston Globe |url=https://www.bostonglobe.com/2024/07/08/lifestyle/guide-to-the-culinary-lingo-the-bear/ |access-date=2026-04-22 |website=BostonGlobe.com |language=en-US}}</ref>

==See also== {{portal|Food}} * Beef ribs * Cheesesteak * Delmonico * Entrecôte * List of steak dishes

==Notes== {{reflist}}

==Sources== * {{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 }}

==External links== * [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"]

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

{{DEFAULTSORT:Rib Eye Steak}} Category:Cuts of beef