Rib Steak Cap On
© Denzil Green
Beef rib steak is a steak with bone-in, cut from the rib area of the cow. It is essentially a beef rib roast, sliced up into steaks. The steak has good marbling, which produces a juicy, tasty steak when cooked.
If you remove the bone, you have a rib-eye steak.
Popular in Jewish cooking.
American food writer James Beard wrote,
“Cut from the ribs — the rack that constitutes a standing rib roast — this steak is highly favored by the French and seems to grow in esteem generally with people who are beef fanciers. It is sometimes called by its French name, entrecôte or côte de boeuf. A double rib steak of fine quality, cut with the bone in, is excellent broiled and served with a good sauce. To carve, remove the bone and slice the steak diagonally.” Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 260.
This is a very tender steak, so should be cooked quickly with dry heat: barbeque, grill, broil or pan-fry.
|↑1||Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 260.|