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 Steak
Beef Rib-Eye Steak
The rib “eye” is a part of the rib section that doesn’t get much exercise, which leaves the meat very tender. Steaks from the rib-eye are usually generous, hearty ones with good marbling which makes them very juicy. The definition of a “rib-eye steak” generally also supposes that the steak is boneless, though occasionally you…
Entrecôte
Entrecôte is a steak cut from the rib eye section of the cow, between the 9th and 11th ribs. It is boneless, with little fat. It is popular in France and Europe. Very tender, this more expensive cut is relatively rare to come across in North America unless you ask a butcher to cut it…