Ribeye Steak

Ribeye steak is a cut from the beef rib primal, typically sold as a thick, rounded steak either boneless or bone-in. Abundant marbling renders into a buttery, juicy bite; it sears well and stays tender with high-heat grilling, pan searing, or broiling. Popular retail options include boneless ribeye and larger bone-in cowboy or tomahawk steaks.

The cut traces to the rib section prized by steakhouses in North America, with counterparts known as entrecôte in France and scotch fillet in Australia. Butchery typically removes surface fat and tail meat to a standard trim before portioning into steaks.