Cut from ribs 6 through 12, the ribeye is renowned for its exceptional marbling and tenderness. The intramuscular fat melts during cooking, basting the meat from within and producing a rich, buttery flavor. It is best cooked over high dry heat — grilled, pan-seared, or broiled — to medium-rare.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Ribeyeprimary | |
| 🇬🇧United Kingdom | Scotch fillet | |
| 🇲🇽Mexico | Ribeye | The English term is widely used in Mexico |
| 🇦🇷Argentina | Ojo de bife | A cornerstone of Argentine asado culture |
| 🇫🇷France | Entrecôte | |
| 🇪🇸Spain | Entrecot | |
| 🇵🇹Portugal | Entrecosto | |
| 🇧🇷Brazil | Entrecôte |
Both are premium loin-adjacent steakhouse cuts suited to high-heat cooking, but ribeye has significantly more intramuscular fat and a richer flavour while strip is firmer and beefier.
The same muscle — the prime rib is the bone-in roast while the ribeye is the boneless steak cut from the same section; roasting on the bone imparts additional flavour.
The tomahawk is a ribeye with the full rib bone left intact; the meat is identical
The chuck eye roll is a continuation of the ribeye muscle into the chuck; aguja norteña is often described as a more affordable alternative to ribeye