Ribeye steaks are one of the most popular cuts of beef, and for good reason. They’re flavorful, juicy, and relatively easy to cook. But did you know that there are actually different cuts of ribeye?
The three main cuts of ribeye are:
- Bone-in ribeye: This cut includes the rib bone, which adds flavor and juiciness to the steak. Bone-in ribeyes are typically more expensive than boneless ribeyes, but they’re worth the extra cost for the added flavor and moisture.
- Boneless ribeye: This cut does not include the rib bone. It’s a more affordable option than the bone-in ribeye, but it’s still a delicious and flavorful cut of meat.
- Tomahawk ribeye: This cut is a bone-in ribeye that has been frenched, meaning that the meat has been removed from the bone around the edges. This gives the steak a dramatic presentation and makes it easier to eat. Tomahawk ribeyes are typically the most expensive cut of ribeye, but they’re also the most impressive.
Which Cut of Ribeye Is Right for You?
The best cut of ribeye for you depends on your personal preferences and budget. If you’re looking for the most flavorful and juicy steak, then a bone-in ribeye is the way to go. If you’re looking for a more affordable option, then a boneless ribeye is a good choice. And if you’re looking for a steak that’s sure to impress your guests, then a tomahawk ribeye is the perfect choice.
How to Cook a Ribeye Steak
Ribeye steaks are relatively easy to cook. Here are a few tips:
- Season the steak liberally with salt and pepper.
- Heat a grill or cast-iron skillet over high heat.
- Sear the steak for 2-3 minutes per side, or until it is browned on the outside.
- Reduce the heat to medium and cook the steak to your desired doneness.
- Let the steak rest for 5-10 minutes before slicing and serving.
Ribeye Steak Recipes
Here are a few of our favorite ribeye steak recipes:
- Grilled Ribeye Steaks with Garlic Butter
- Pan-Seared Ribeye Steaks with Roasted Vegetables
- Ribeye Steaks with Red Wine Sauce
- Tomahawk Ribeye Steaks with Herb Butter
Conclusion
Ribeye steaks are a delicious and versatile cut of beef. They can be cooked in a variety of ways and are sure to please even the most discerning palate. So next time you’re looking for a great steak to cook, be sure to consider a ribeye.
Similar Cuts of Beef Topics
- To download the 2010 IMPS meat cutters specifications for free, click the provided link.
- For retail meat cutters, Meat Track UPC System provides a searchable database.
- To download the Beef Retailer Guide PDF (13 mb), click the link below.
Suggested Reading
Rib Steak and Ribeye Steak Alternate Names
One of the most popular steaks to be found in restaurants and on backyard barbecues is rib steak. This is a list of different names that are given to ribeye steaks. The retail UPC numbers and the IMPS meat cutters numbers are both displayed in the chart. The names of the rib steaks that are bolded are taken straight from the USA’s IMPS beef cutting guide. The most precise method for a chef to request a particular cut from your meat vendor is most likely through the IMPS numbers. The best method for a retail customer to locate exactly what they’re looking for in a supermarket or other retail butcher shop is to use the UPC number.
Beef Rib Steak Cuts and Names |
||||
|---|---|---|---|---|
| Sub Primal | IMPS | Name | UPC | IMPS |
| Ribeye Lip On, Bone-In | 109E | Braising Steak, Swiss | 1102 | |
| Beef Rib Steak | 1197 | 1103 | ||
| Beef Rib Steak, Frenched | 1103B | |||
| Ribeye Steak – Bone-In | 1197 | |||
| Saratoga Steak | 1197 | |||
| Cowboy Steak | 1191 | |||
| Ribeye, Boneless | 112 | Ribeye Steak Lip On | 1112A | |
| Ribeye Steak Lip On Short Cut | 1203 | 1112B | ||
| Delmonico Steak | 1209 | |||
| Fillet Steak | 1209 | |||
| Spencer Steak | 1209 | |||
| Rib Steak, Boneless | 1103A | |||
| Prime Rib Steak | 1209 | 1112 | ||
| Ribeye Roll Steak | 1112 | |||
| Ribeye Steak – Boneless | 1209 | 1112C | ||
| Beauty Steak | 1209 | |||
Steak Cuts Explained
FAQ
What is the best piece of ribeye?
What is the poor man’s ribeye cut?
Which end of ribeye is best?
What is the best part of a ribeye called?
Are there different cuts of ribeye?
Ribeye is a very popular cut of beef that is beloved by meat lovers all around the world. It’s known for its marbling, tenderness, and superior flavor. However, many people might not know that there are actually different cuts of ribeye that all have unique characteristics and qualities.
Rib steak vs Rib eye: Which is healthier?
Most red meat is loaded with vitamins and minerals that are excellent for heart health and other body functions. Red meat is a significant source of protein, which is necessary for muscle health and both of these steaks are loaded with protein in each serving. Steak is also a good source of vitamin B12, vitamin B6, iron, phosphorus and zinc. Rib steak has quite a bit of saturated fat, especially in fattier pieces, like the ribeye. Because sirloin steaks have less fat content than a ribeye, it’s safe to say that the sirloin is the better option if you are following a low-fat diet.
What is a ribeye cut?
Another lesser-known ribeye cut is the deckle, also known as the ribeye lip. This cut is located towards the back of the ribeye and is heavily marbled, making it incredibly rich and flavorful. To prepare the deckle, it’s best to cook it low and slow, either on the grill or in the oven.
What is the standard cut of ribeye steak?
Standard cut is between 1-1.5 inches. The second option is called Cowboy steak or some folks call it the Primal Cut. This is a really thick bone-in ribeye steak and it is THICK! This cut is able to feed multiple people or one hungry big guy like me.