Beef · Rib
Rib Steak (Bone-In Ribeye)
A bone-in ribeye: the rich, well-marbled rib steak cut with the rib bone left on.
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| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Bone-in |
| Tenderness | Very tender |
| Also called | bone-in ribeye, bone-in rib steak, rib eye steak, bone-in |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
A rib steak is a bone-in ribeye. It is the same rich, heavily marbled steak from the rib section, cut with the rib bone left on. The bone adds a little flavor and helps the steak hold its shape over high heat. On the plant's cut sheet, rib steak is one of the ribeye choices, along with ribeye roast and ribeye steak.
Cook’s tipCook over high heat and let the steak rest for a few minutes before cutting. Check with a thermometer; 145°F with a 3-minute rest is the USDA minimum for beef steaks.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & MoreBeef Cuts Chart: 9 Primals & How to Cook Each12 Beef Cuts & the Best Way to Cook Each
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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