Ribeye
✓ VerifiedA highly marbled steak cut from the rib section. Known for rich flavour and tenderness. One of the most popular premium steaks globally.
Cut from ribs 6–12. Can be sold bone-in (cowboy steak, tomahawk) or boneless.
Local Names by Country
+ Add local nameRibeye
Also known as: Rib Eye Steak, Delmonico
NAMP #1112. One of the most popular premium steaks in the US.
Scotch Fillet
Also known as: Rib Eye Fillet
Commonly called Scotch Fillet in Australian retail.
Entrecôte
Also known as: Côte de bœuf (bone-in)
Close equivalent. French entrecôte is typically boneless and may be a slightly different trim.
Ancho / Bife Ancho
The Argentine/Brazilian name for the rib section steak.
リブロース / Rib Rosu
Japanese term for ribeye used in yakiniku and sukiyaki. Wagyu rib eye is highly prized.
Equivalent Cuts in Other Countries
Equivalences are approximate. Regional butchery variation means these are community-suggested matches, not exact definitions.
Both come from the rib section. French entrecôte is traditionally boneless and may be a slightly different trim than a US ribeye.
Recipes
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+ Add the first recipePairings
+ Add pairingThe tannins in a bold Cabernet Sauvignon complement the fat and richness of ribeye. A classic steak wine pairing.
Cultural Notes
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