Rib eye steak
From Wikipedia, the free encyclopedia
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| Beef Cut: | Rib |
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| Steak Type: | Rib Eye Steak |
| (also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Entrecôte (french)) | |
The rib eye, or ribeye, also known as the Delmonico or scotch fillet (Australia) is a beef steak from the small end of the rib roast. When cut into steaks, the rib eye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled") than other parts of the cow. This extra fat makes rib eye steaks and roasts especially tender and flavorful. Unlike a lot of steaks, the rib eye is sometimes served bone-in, particularly at high quality steakhouses. The extra moisture and fat alongside the bone is said to enhance the flavor. The rib eye tends to have a rich and somewhat sweet flavor.
Among those praising the rib eye are Alton Brown, who identified it as his favorite steak on the first episode of Good Eats. In his book How to Grill, Steven Raichlen identifies the rib eye as his favorite steak.
