Rib steak

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USDA Choice bone-in rib steak

Beef Cuts
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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, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone.

It is one of the more flavorful cuts of beef, due to the muscle getting a lot of exercise during its life, unlike the fillet. Its marbling of fat makes this very good for slow roasting and it also goes great on a grill cooked to any degree.

v t e Cuts of beef Upper Chuck Rib Short loin Sirloin Tenderloin Top sirloin Round Lower Brisket Plate Flank Shank

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