Please help improve it or discuss these issues on the talk ribeye tomahawk steak. This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.

The longissimus dorsi is also referred to as the “eye of the ribeye”. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. In Australia and New Zealand, “ribeye” refers to a bone-in rib steak, while the boneless ribeye is known as “Scotch fillet” or “whiskey fillet”. In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known as ancho de bife. In Chilean cuisine, the boneless rib steak is known as lomo vetado. In Spanish cuisine, the rib eye is known by its French name, entrecot.

In Austria the same cut is known as “Rostbraten”, it is usually cut thinner at 0,5-1 cm. The Butcher’s Guide: What is a Ribeye? The Spruce Eats: What Is Rib-Eye Steak? A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Rib-eye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone. The bone may extend inches beyond the tip of the rib-eye muscle, or be trimmed more or less flush with the meat. You may see a bone-in rib-eye labeled as “rib steak. The bone adds flavor and moisture, but it can make cooking the steak more difficult. The meat next to the rib cooks more slowly, so by the time that meat reaches medium-rare, other parts of the steak might be closer to medium. The main muscle in a rib-eye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade.