Rib Eye Steak
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The Rib Eye Steaks are well marbled and taken from the Rib Primal Cut, specifically the Rib Roast. They offer a decent balance between the tough, full flavored Chuck and the tender but milder Loin.

Rib Eyes are, more typically, a boneless steak, but Rib Eyes can be cut bone-in where they are known as a “Bone-In Ribeye,” “Cowboy Steak,” “Cowboy Ribeye,” Delmonico Steak,” “Delmonico Ribeye,” or just as a “Rib Steak.”  Leaving the bone when cooking retains juices and allows the extra moisture and fat along the bone to enhance the flavor and cooking process, but you pay for it, as the butcher charges by the pound and you pay the same price per pound for Rib Eye Steak as you do for bone.

Rib Eyes from the end of the Rib closest to the Chuck are made up of a few different muscles, as are Rib Eyes taken from the end closest to the Loin, but the Loin-End, or Small-End, Rib Eyes include a larger portion of the valuable and tasty “Eye” Meat making them pricier and more tender.

Availability

Porterhouse Steak is available all year long.

Production

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.

Varieties

Rib Eyes, cut boneless at ¾ “ to 1” (1.09 cm - 2.54 cm) according to the book, are referred to by a number of different names, including:  Delmonico Steak, (confusing but they are), Beauty Steak, Market Steak or Spencer Steak (more typically a boneless Chuck Rib Eye Steak).

The Rib Eye Steak is also known as the "Entrecôte" in French, so called because they are taken from between the ribs, “Entre” is between in French and “Côte” is ribs in French. Boneless Rib eye Steak and Entrecôte are synonymous when they refer to a particular cut of meat. Entrecôtelike Tenderloin or Rib, can refer to a cut of meat on more than one type of meat animal.

Purchasing

And there are many different ways that a Rib Eye might be cut and merchandized, including as a Lip-On Rib Eye SteakPetite Rib EyeDelmonico Rib Eye SteakBone-In Cowboy Rib Eye Steak, and a Rib Eye Roll Steak.

When shopping for Rib Eye Steak, look for Rib Eye Steak that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker.

Storage

Raw Rib Eye Steak should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Rib Eye Steak is Marinated or oiled. Raw Rib Eye Steak will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Rib Eye Steak should be refrigerated for up to 1-3 days.

Culinary Uses

Rib Eye Steak is a tender Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tender, it can be Thin or Thick depending on how it is cut, it is Moist, and Lean. Using the Home Plate we would call it Cooked, Tender, Thin or Thick, Moist, and Lean or noted in the home plate shorthand Rib Eye Steak would be (C, T2T3-T4, M, L).

Rib Eye Steak should be cooked by a Dry-Heat Method and can be prepared for the heat by trimming any undesired external fat. Use tongs to handle and turn the steak.

If a Rib Eye Steak is cut thin, it is better suited to Pan Broiling or Sautéing. If cut thicker it is better Grilled, brushed with oil if desired, and cooked for roughly 2-5 minutes a side, depending on the thickness. The grill, with the ability to lower the lid an add convection heat to the process offers more control for the thicker cut.

Rib Eye Steak meat can also be thin cut into thin strips and cooked quickly with a Dry Heat Method. They are used this way for the Japanese Dish Shabu Shabu.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of trimmed Rib Eye Steak as a Serving Size.

Nutrition

An 8 oz. (85 g) portion of cooked Rib-Eye Steak should have about 260 calories, with .75 ounces (21 grams) of protein and .67 ounces (19 grams) of fat.

Gluten Free

Yes

Low Fat

No

Low Calorie

No