Rib steak

<h2 id="terminology">Terminology</h2>
<ul><li>In the <a href="/facts/Cuisine_of_the_United_States/TeUw69tN">United States cuisine</a>, a bone-attached beef rib can be called "rib steak", "beef rib", "bone-in beef rib", "tomahawk steak", "bone-in rib steak", "ribeye steak" or "cowboy cut".</li>
<li>In <a href="/facts/Australia/qLHpbppq">Australia</a> and <a href="/facts/New_Zealand/4mpSlJdg">New Zealand</a>, a bone-in rib steak is called a "ribeye". When the bone is removed, Australians and New Zealanders call the resulting piece of meat a "Scotch fillet" or "whiskey fillet".</li>
<li>In <a href="/facts/French_cuisine/gHvq6Erk">French cuisine</a>, the rib steak (with bone attached, called <i>côte de bœuf</i>, literally: "beef rib") is a very popular dish and it is not uncommon to find French restaurants where a massive single <i>côte de bœuf</i> is served for two or more dinner guests. The French <i><a href="/facts/Entrec%25C3%25B4te/QqnSBapa">entrecôte</a></i> corresponds to the <a href="/facts/Rib_eye_steak/5meYMSSR">rib eye steak</a>, that is, a rib steak separated from its bone.</li>
<li>In <a href="/facts/Argentine_cuisine/d0LVAYCB">Argentine cuisine</a>, roast short ribs are called indistinctly <i>asado de tira</i> or <i>tira de asado</i>. The rib steak is known as <i>ancho de bife</i> for the entire cut, served with or without the bone, and <i>ojo de bife</i> for the rib eye.</li>
<li>In <a href="/facts/Spanish_cuisine/g4maNzMN">Spanish cuisine</a>, in Spain, a bone-attached rib steak is called <i>chuletón</i>, while the same cut of meat, when its bone is removed, is called, in Spain, <i>entrecote</i>, a word originated in the French <i>entrecôte</i>.</li>
<li>In British cuisine, the terms <i>côte de boeuf,</i> and tomahawk steak, have been widely adopted to refer to the bone-attached rib steak.</li>
<li>In the Middle East, beef ribs are often found in rib restaurants instead of the non halal pork ribs.</li></ul>
<h2 id="images">Images</h2>

<h2 id="see-also">See also</h2>
<ul><li><a href="/facts/Pork_ribs/lT4XsGeq">Pork ribs</a></li>
<li><a href="/facts/Cotoletta/1HBnFYg5">Cotoletta</a></li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1"><p>"Are Tomahawk Steaks Just Glorified Bone-in Ribeyes?". HowStuffWorks. 2021-03-11. Retrieved 2023-03-14. <a href="https://recipes.howstuffworks.com/tomahawk-steak.htm" target="_blank">https://recipes.howstuffworks.com/tomahawk-steak.htm</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li>
<li id="fn:2"><p>"What is a Tomahawk Ribeye Steak". Ruth's Chris Steak House. <a href="https://www.ruthschris.com/menu/dinner/tomahawk-ribeye/" target="_blank">https://www.ruthschris.com/menu/dinner/tomahawk-ribeye/</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li>
<li id="fn:3"><p>Lusk, Jayson L.; Fox, John A. (August 2001). "Regional Differences in Consumer Demand for Beef Rib-Eye Steak Attributes" (PDF). Mississippi State University Division of Agriculture, Forestry, and Veterinary Medicine. <a href="/wiki/Jayson_Lusk" target="_blank">/wiki/Jayson_Lusk</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li>
<li id="fn:4"><p>Reiman, Miranda (January 12, 2012). "Achieving the two important qualities in beef: marbling and tenderness". www.farmanddairy.com. <a href="https://www.farmanddairy.com/columns/achieving-the-two-important-qualities-in-beef-marbling-and-tenderness/33324.html" target="_blank">https://www.farmanddairy.com/columns/achieving-the-two-important-qualities-in-beef-marbling-and-tenderness/33324.html</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li>
</ol>

Rib steak open-in-new

Rib steak