Beef cut: where it is, price, recipes
Bone-in ribeye
A cut meant to be shared: three centimetres thick, bone left in, marbling that bastes the meat from the inside. Sear hard, finish gently, then rest it for as long as you seared it.
- Grilled
- Roasted
- Pan-seared
$17/ lb
- In French
- Côte de bœuf
- US side
- Rib
- Around the world
- Chuletón (Spain)
- Where it sits
- Rib. A côte de bœuf is a ribeye that kept its bone, and the bone is half the show.
- Tenderness
- 4/5
- Flavor
- 5/5
- Marbling
- 5/5
- Price
- $17 / lb ·
- Actual size
- ~30 cm
Compared with its neighbors
Compared with Ribeye steak, Bone-in ribeye scores the same on tenderness, flavor and marbling and costs $2 a pound more.
Compared with Chuck eye, Bone-in ribeye is more tender (4/5 vs 3/5) and costs $10 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Bone-in ribeye | 4/5 | 5/5 | 5/5 | $17 / lb | Grilled, Roasted, Pan-seared |
| Ribeye steak | 4/5 | 5/5 | 5/5 | $15 / lb | Grilled, Pan-seared |
| Chuck eye | 3/5 | 5/5 | 5/5 | $7 / lb | Grilled, Pan-seared, Braised |
Questions people ask
Is bone-in ribeye better?
A côte de bœuf is a ribeye that kept its bone, and the bone is half the show. On our chart both score the same for tenderness (4/5), flavor (5/5) and marbling (5/5); the bone-in cut costs more, about $17 / lb against $15 / lb for the ribeye steak.
