Amazon · The cut itself
Find Ribeye or its closest English equivalent
Naming and trim vary by seller — check the listing against the guide above before you order.
Grass-fed ribeye steak
Also called
🇬🇧Scotch fillet🇦🇷Ojo de bife🇫🇷🇧🇷🇮🇹Entrecôte🇪🇸Entrecot🇩🇪Rib-Eye🇪🇸Chuletón↗🇺🇸Prime rib↗🇺🇸Tomahawk steak↗
Maggie Osterberg, CC BY-SA 2.5, via Wikimedia Commons — Ribeye-MCB-MaggieO.jpg
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.
Names by country
| 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 | |
| 🇧🇷Brazil | Entrecôte | |
| 🇮🇹Italy | Entrecôte | Boneless ribeye is sold under the French loanword in Italy; bone-in is 'costata'. |
| 🇩🇪Germany | Rib-Eye | Loanword used at retail; 'Hochrippe' refers to the whole bone-in rib roast. |
What to ask for
Shopping outside the tradition Ribeye comes from?
Source this cut
Select a primal to see its cuts
Classic recipe
Get this cut right
$$ · steak and roast doneness without guesswork
Stop pulling the ribeye a minute too late
Checking steaks, roasts, chops, and thick cuts quickly.
ThermoWorks Thermapen ONE
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
Want one useful cut guide each week?
Every Thursday: one cut like Ribeye, its names around the world, the best substitute, one dish, and one useful tool.
Free. No password. Unsubscribe anytime.
