Rib eye steak
Beefsteak from the rib area
Rib eye steak
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section of cattle, though occasionally other animals will have cuts described as ribeye, such as deer. The cut is popular for cuisines around the world, with French language butchering describing a similar entrecôte steak, and Latin American cusines having similar concepts, like ojo de bife in Argentina and lomo vetado in Chile. The cut is the same as a prime rib but without the bone. The Ribeye is typically described as tender, and can be treated like a premium steak.
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