
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 | |
| 🇧🇷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. |
Source this cut
Equipment
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