CarneAtlas

Ribeye

Beef · Rib
GrillRoast
Raw Ribeye — Beef Rib cut
Also called
🇬🇧Scotch fillet🇦🇷Ojo de bife🇫🇷🇧🇷🇮🇹Entrecôte🇪🇸Entrecot🇩🇪Rib-Eye🇪🇸Chuletón🇺🇸Prime rib🇺🇸Tomahawk steak

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

CountryNameNotes
🇺🇸United StatesRibeyeprimary
🇬🇧United KingdomScotch fillet
🇲🇽MexicoRibeyeThe English term is widely used in Mexico
🇦🇷ArgentinaOjo de bifeA cornerstone of Argentine asado culture
🇫🇷FranceEntrecôte
🇪🇸SpainEntrecot
🇧🇷BrazilEntrecôte
🇮🇹ItalyEntrecôteBoneless ribeye is sold under the French loanword in Italy; bone-in is 'costata'.
🇩🇪GermanyRib-EyeLoanword used at retail; 'Hochrippe' refers to the whole bone-in rib roast.

Similar cuts

New York strip
New York stripapproximate

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.

Rib capapproximate

Anatomically attached — the rib cap is the spinalis dorsi muscle that sits on top of the longissimus dorsi (the main ribeye muscle). On a bone-in roast or whole ribeye it's part of the same cut; sold separately, it's the prized outer crescent removed from the eye.

Aguja norteña
Aguja norteñaapproximate

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

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank

Classic recipe

Dry-Aged Ribeye with Roasted Bone Marrow12 min

The ribeye is the king of steakhouse cuts — heavily marbled from the spinalis and longissimus muscles, and self-basting…

View full recipe →

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More Rib cuts

Asado de tira

Prime rib

Tomahawk steak

Chuletón

Rib cap

All Rib cuts →

Sources

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