Ribeye steak is a popular cut of beef that is loved by many for its tenderness and rich flavor. It is a well-marbled cut that comes from the primal rib section of the cow, specifically from ribs 6 through 12. This cut of beef is also known by another name, which we will uncover in this article.
The Ribeye Steak: A Meat Lover’s Delight
Ribeye steak is one of the most sought-after cuts of beef due to its high-fat content, which makes it incredibly tender and flavorful. The marbling in this cut provides a lot of moisture and flavor when cooked, making it a perfect choice for grilling or pan-frying.
What Is Another Name for Ribeye Steak?
Ribeye steak is also known as a Delmonico steak in some parts of the United States. This name originated in the mid-19th century when a restaurant in New York City named Delmonico’s began serving this cut as their signature dish.
Although the term “Delmonico steak” has become synonymous with ribeye, it’s worth noting that not all ribeye steaks are labeled as such. Depending on where you are in the world, you might find ribeye sold under different names such as Scotch fillet or entrecote.
How to Cook Ribeye Steak
When it comes to cooking ribeye steak, there are several methods you can use depending on your preference. Here are some tips for cooking the perfect ribeye:
- Bring your steak to room temperature before cooking.
- Season generously with salt and pepper before cooking.
- Preheat your grill or pan to high heat.
- Sear both sides of the steak until browned (2-4 minutes per side).
- Lower the heat and continue cooking until the steak reaches your desired doneness.
- Allow the steak to rest for a few minutes before slicing and serving.
In Conclusion
Ribeye steak is a beloved cut of beef that has many names depending on where you are in the world. Whether you call it ribeye, Delmonico, Scotch fillet, or entrecote, this cut of beef is sure to satisfy any meat lover’s craving. With the right cooking techniques, you can enjoy a perfectly cooked ribeye steak that is tender and bursting with flavor.