This tender, flavorful beef steak is a boneless cut from the rib section (between the short loin and the chuck). If the bones are removed the result is the extremely tender rib-eye steak. Both should be quickly cooked by grilling, broiling or frying. See also beef; rib roast.

USDA Choice bone-in rib steak

Beef Cuts

Beef Cut:	Rib
Steak Type:	Rib Steak
Also known as: cowboy steak. (Same steak as a rib eye steak, but with the bone still attached.)

A rib steak is a beef steak sliced from the rib primal of a beef animal. In the United States, a rib steak is usually a rib eye steak with the rib bone still attached to the meat; however in some areas, and outside the U.S., the terms are often used interchangeably.

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