Are you a steak lover, but find yourself confused by the different names and cuts of beef?
You’re not alone.
One common question that comes up is whether beef rib steak and ribeye are the same thing. While the answer may seem straightforward, there are some nuances to consider.
In this article, we’ll break down the differences between these two popular cuts of beef, including their origins, cooking methods, and flavor profiles.
Whether you’re a seasoned grill master or a novice cook, read on to learn everything you need to know about beef rib steak and ribeye.
Is Beef Rib Steak The Same As Ribeye?
The short answer is no, beef rib steak and ribeye are not the same thing. While they both come from the rib section of the cow, there are some key differences between the two cuts.
Beef rib steak, also known as côte de boeuf or tomahawk steak in some regions, is a beefsteak sliced from the rib primal of a beef animal with the rib bone attached. In contrast, ribeye is a boneless cut taken from the same rib section of beef cattle.
The presence or absence of the bone is the primary difference between these two cuts. Some people prefer the flavor and presentation of a bone-in steak, while others prefer the convenience of a boneless cut.
What Is Beef Rib Steak?
Beef rib steak, as mentioned earlier, is a beefsteak sliced from the rib primal of a beef animal with the rib bone attached. This cut of meat is also known as côte de boeuf or tomahawk steak in some regions. It is a very tender and flavorful cut of meat, with more marbling than other cuts.
The rib section of the cow is one of the nine primal cuts and is highly prized for its tenderness and flavor. The ribeye is a boneless cut taken from the same rib section, while the rib steak is a bone-in ribeye. The USDA recommends cooking ribeye steaks to an internal temperature of 145°F.
When it comes to cooking beef rib steak, it’s best to cook it over high heat. Due to its fat content, it will still be juicy even if you cook it to medium. It’s best served with a little salt and pepper or a flavorful sauce.
What Is Ribeye?
Ribeye is a popular cut of beef that is known for its tenderness and rich flavor. It is a boneless cut that is taken from the rib section of beef cattle. The ribeye is made up of three different muscles, including the longissimus dorsi, which is the actual “eye” of the ribeye. This muscle is surrounded by fat and two other muscles that make up the rib steak.
The ribeye is a very tender cut of meat due to its high marbling content. It contains more fat than other cuts, which gives it a juicy and flavorful taste. The USDA recommends cooking ribeye steaks to an internal temperature of 145°F.
A typical 4 oz serving of ribeye contains about 220 calories, 24 grams of protein, and only 6 grams of fat. It is best cooked over high heat, and because of its fat content, it will still be juicy even if you cook it to medium.
Ribeye is a versatile cut that can be seasoned with just salt and pepper, or paired with a flavorful sauce. It can be grilled, pan-seared, broiled, or roasted to perfection.
Origins Of Beef Rib Steak And Ribeye
The origins of both beef rib steak and ribeye can be traced back to the same section of the cow – the beef rib primal. This section is located between the chuck and loin, and spans from ribs six through twelve.
The beef rib primal naturally collects more intramuscular fat, resulting in the beautiful white lines of fat known as marbling. This marbling is what gives both beef rib steak and ribeye their bold, rich flavor and immense juiciness.
Beef rib steak is typically sliced from the rib primal with the bone attached, resulting in a visually striking presentation. It is also sometimes referred to as côte de boeuf or tomahawk steak, depending on the region.
Ribeye, on the other hand, is a boneless cut taken from the same rib section of the cow. It is essentially the meat between each of the ribs, which makes it a boneless cut that is best grilled or broiled.
Despite their differences, both beef rib steak and ribeye are considered to be among the best steaks on the market due to their intense beef flavor and tenderness. The choice between bone-in or boneless ultimately comes down to personal preference.
Differences In Marbling And Texture
Another significant difference between beef rib steak and ribeye is the level of marbling and texture. Marbling refers to the amount of intramuscular fat within the meat, which can affect both the flavor and texture of the steak.
Ribeye has more internal marbling than beef rib steak, making it a more tender and flavorful cut. The fat content in ribeye also makes it more forgiving to cook, as the fat helps to keep the meat moist and juicy even if it is overcooked.
In contrast, beef rib steak tends to have less marbling and a firmer texture. This can make it more challenging to cook, as it can easily become tough if overcooked. However, some people prefer the firmer texture of beef rib steak, as it provides a more substantial chew and a meatier flavor.
Cooking Methods For Beef Rib Steak And Ribeye
Both beef rib steak and ribeye are delicious cuts of meat that can be cooked using various methods. The key to cooking a perfect steak is to use high-quality meat and to cook it to the desired level of doneness.
One popular method for cooking a thick ribeye is to use a cast-iron skillet. Start by adding a generous amount of butter to the hot pan and placing your well-seasoned steak. Let it sear until it gets a nice golden color, and then flip it. Using paper towels, pat both sides of the steak dry; season generously with salt and pepper. Cook the steak, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. Reduce heat to medium-low and add butter, garlic, thyme, and rosemary to the skillet. Spoon the butter over the steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium-rare.
Another popular method for cooking beef rib steak and ribeye is on the grill. Preheat the grill to medium heat and prepare the steaks as above. Grill for 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium. Remove from the grill and top with a pat of butter, loosely tent with foil, and rest for 5-10 minutes before serving.
Regardless of the cooking method used, it’s important to let the steak rest before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak. Additionally, using a meat thermometer can ensure that your steak is cooked to your desired level of doneness.
Flavor Profiles Compared
While both beef rib steak and ribeye come from the same primal cut of beef, their flavor profiles can differ based on their preparation and cooking methods.
Beef rib steak tends to have a more intense flavor due to its bone-in nature. The bone adds extra richness to the meat, making it more flavorful. Additionally, the presence of fat marbling in the beef rib steak gives it a buttery, melt-in-your-mouth texture that is highly sought after by meat lovers.
On the other hand, ribeye has a slightly milder taste with more robust flavor notes. This is because ribeye is a leaner cut of meat with less fat content than beef rib steak. However, what it lacks in fat, it makes up for in tenderness. Ribeye steaks are known for their tender texture and are considered one of the best cuts of steak.
The cooking method also plays a significant role in the flavor profile of these two cuts. Beef rib steak is typically slow-cooked or roasted in the oven, allowing the bone and fat to impart their flavors into the meat. In contrast, ribeye steaks are best grilled or pan-seared quickly over high heat to lock in their natural juices and flavors.
Ultimately, choosing between beef rib steak and ribeye comes down to personal preference. If you prefer a more intense, buttery flavor and don’t mind the bone, then beef rib steak is the way to go. If you prefer a tender texture with a slightly milder taste, then ribeye is the better choice. Regardless of which cut you choose, make sure to season your meat properly and cook it carefully for optimal results.