When it comes to beef, there are many different cuts to choose from. Two popular options are rib steak and ribeye. While they may seem similar, there are some key differences between the two.
Rib Steak
Rib steak, also known as bone-in ribeye steak or cowboy steak, is cut from the same part of the cow as a ribeye. However, it includes the rib bone, which can add flavor and help keep the meat tender while cooking. Rib steaks typically have a higher fat content than other cuts of beef, which can make them more flavorful but also higher in calories.
How to Cook Rib Steak
For best results, rib steak should be cooked on high heat for a short amount of time. This allows the exterior to develop a crust while keeping the inside tender and juicy. Grilling or broiling are both great options for cooking rib steak.
- Preheat your grill or broiler.
- Season the steak with salt and pepper or your favorite seasoning blend.
- Cook for 4-6 minutes per side for medium-rare doneness.
- Let the steak rest for a few minutes before slicing and serving.
Ribeye
Ribeye is a boneless cut of beef that is also taken from the cow’s rib section. It has less fat than rib steak but still packs plenty of flavor. Ribeye is often considered one of the most tender cuts of beef due to its marbling and lack of connective tissue.
How to Cook Ribeye
Like rib steak, high heat is key when cooking ribeye. However, since it doesn’t have a bone to help insulate it during cooking, extra care must be taken not to overcook it.
- Preheat your grill or skillet over high heat.
- Cook for 3-4 minutes per side for medium-rare doneness.
The Bottom Line
While rib steak and ribeye are both delicious cuts of beef, they do have some differences. Rib steak is bone-in and has a higher fat content, while ribeye is boneless and more tender. Whichever cut you choose, be sure to cook it on high heat for best results.