Beef cut: where it is, price, recipes
Ribeye steak
The rib, boned out and cut into steaks. The crescent of muscle along its edge, the spinalis, is the single best bite on the animal and disappears first at any table.
- Grilled
- Pan-seared
$15/ lb
- In French
- Entrecôte
- US side
- Rib
- 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
- $15 / lb ·
- Actual size
- ~22 cm
Compared with its neighbors
Compared with Strip loin / New York strip, Ribeye steak is more flavorful (5/5 vs 4/5), more marbled (5/5 vs 4/5) and costs $1 a pound less.
Compared with Bone-in ribeye, Ribeye steak scores the same on tenderness, flavor and marbling and costs $2 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Ribeye steak | 4/5 | 5/5 | 5/5 | $15 / lb | Grilled, Pan-seared |
| Strip loin / New York strip | 4/5 | 4/5 | 4/5 | $16 / lb | Grilled, Pan-seared, Roasted |
| Bone-in ribeye | 4/5 | 5/5 | 5/5 | $17 / lb | Grilled, Roasted, Pan-seared |
