The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless
rib steak from the
rib section.
Description
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". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher.[1]
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.[2] Its
marbling of fat makes it very good for fast and hot cooking.
Terminology
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
French cuisine, the entrecôte corresponds to the rib eye steak, while
rib steak is called côte de bœuf (literally: "beef rib").
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 French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "fake fillet").
In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.