Cut guide · Rib section
Ribeye
Cut from the rib section, with a pocket of fat in the center that melts into the meat. The steakhouse favorite for flavor.
Tenderness4/5
Flavor5/5
Fat5/5
Best methodGrill or pan-sear
DonenessMedium rare to medium
Price tier$$$
Listed at52 places
The central fat needs heat to render, so medium rare to medium tastes better than rare. Start in a very hot pan, then lower the heat and baste with butter.
Around the world
What ribeye is called
| Country | Name |
|---|---|
| United States | Ribeye / rib steak |
| United Kingdom | Rib-eye |
| Ireland | Rib-eye |
| France | Entrecôte |
| Spain | Lomo alto (chuletón on the bone) |
| Portugal | Entrecôte |
| Germany | Entrecôte / Ribeye |
| Austria | Rostbraten |
| Switzerland | Entrecôte |
| Italy | Costata (on the bone) |
| Netherlands | Rib-eye |
| Belgium | Entrecôte |
| Denmark | Højreb |
| Sweden | Entrecôte |
| Australia | Scotch fillet |
| Indonesia | Lamusir |
| Singapore | Ribeye |
| Japan | Rib-rōsu (リブロース) |
Where to find it
Ribeye near you
Cook it right