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What Part of the Cow is Ribeye?

What Part of the Cow is Ribeye?

Ribeye steak is one of the most prized and in-demand steaks in the world.

Ribeye is so famous because it contains a rich amount of marbling, and it is so flavorful. However, have you actually thought about where this beautiful steak comes from?

However, before we get to what part of the cow is ribeye, let’s talk about the name of this delicious steak.

What Is Ribeye Steak Called in America?

In the US, ribeye steak goes by several names. After all, it wouldn’t be a good steak unless it has a few aliases, right?

A ribeye can be called a bone-in beef rib steak, beef rib, or bone-in beef rib. However, ribeye can also be called a tomahawk steak, ribeye steak, or cowboy cut.

From here, the list of aliases only gets longer.

Ribeye steaks may also be called Beauty Steak, Spencer steak, Entrecôte, Scotch filet, Market Steak, and Delmonico Steak.

It seems like most parts of the country started to come up with their own names for ribeye steak.

For example, the Delmonico brothers, who are deemed the originators of New York strip steak, came up with the name Delmonico steak.

The tale goes as follows the owner of the restaurant wanted to make the menu more exuberant, so he began calling ribeye steak Delmonico steak.

The history of ribeye is a little unclear, but we can surmise it’s called a ribeye steak because it comes from the middle of the animal.

Furthermore, ribeye steak is considered the creme de la creme of the rib primal.

Grilled Ribeye Beef Steak, Herbs And Spices On A Dark Table

What Part of the Cow Ribeye?

In short, ribeye steak is fabricated from the rib primal. The rib primal is a large chunk of beef that sits on top of the cow’s ribs.

The rib primal also includes the rib’s bones.

Ribeye steaks can be carved from any ribs on the ribcage.

However, the ribs closer to the front end of the ribcage are fattier. Therefore, these steaks are very flavorful.

In contrast, steaks cut from the back end of the ribcage are leaner, which means they are not as flavorful.

Nevertheless, steaks cut from the back end of the ribcage do have a firmer texture. 

Typically,ribeyes are carved between the sixth and twelve ribs. This section contains a healthier amount of intramuscular fat than cuts such as tenderloin, sirloin, or Denver steak.

The intramuscular fat is responsible for the strong, robust beefy flavor associated with ribeye steaks.

Additionally, when ribeye steaks are seared in a hot cast-iron skillet at high temperatures, the rich fat content helps the ribeye stay moist and tender.

Ribeye steaks consist of 2 different muscles: the longissimus Dorsi and the spinalis Dorsi.

The spinalis Dorsi houses the fat cap, while the longissimus Dorsi houses the meatier part of the steak.

Ribeye steaks are very large compared to other steaks. Each ribeye steak can weigh about 9-12 ounces and be 1-1 1/2 inches in thickness.

When purchasing ribeye steaks, always aim for a steak that is 1- 1 1/2 inches thick. 

If the ribeye steak is less than 1-inch in thickness, it will cook at lightning speed, leaving you with a dry steak. 

How Many Ribeye’s Are in a Cow?

It is only natural to wonder how many ribeye steaks are in a cow since we are talking about what part of the cow this irresistibly delicious cut of beef comes from.

There are about 14 ribeye steaks on each cow. Although it may seem minimal, 14 steaks are a lot compared to other cuts of beef.

For example, each cow has a little over 2 pounds of filet mignon, while each steer has two briskets.

Is Ribeye Steak the Same as Prime Rib?

Ribeye steaks are carved from the same rib primal as the prime rib. A prime rib can be fabricated into 7 steaks.

However, the difference is that ribeye steaks are cooked on the grill or on the stovetop.

Ribeye steaks can also be reverse-seared by baking them in the oven, then seared in a cast-iron skillet. Ribeye steaks are also served whole.

In contrast, prime rib is also cooked whole, but it is roasted in the oven.

However, a prime rib is way too large to feed one person, so it is served in slices.

What Is the Best Cut of Ribeye Steak

The spinalis is definitely the best cut of ribeye steak. The fat cap is the part of the ribeye that every steak lover craves.

The cap is located right above the eye primal. However, a partition of fat separates the spinalis from the longissimus dorsi. The cap boasts beautiful marbling. 

Furthermore, it is where most of the tender flavor of the ribeye lies.

Medium Rare Grilled Beef Steak Ribeye On Rustic Cutting Board

Is Ribeye Steak Expensive?

Whether or not ribeye is expensive depends on how you look at it. Compared to cuts such as filet mignon and tenderloin, ribeye is inexpensive. 

However, compared to cuts like sirloin and the eye of round steak, ribeye steaks are expensive.

Ribeye steaks can cost $12.99-$14.99 per pound.

How To Cook Rib-eye Steak

When it comes to cooking ribeye steak, hot and fast is the way to go.

Therefore, grilling, broiling, or cooking it in a cast-iron skillet are the best ways to cook ribeye steak.

These methods give ribeye a beautiful rich brown crust while the inside remains moist and juicy.

Brush your ribeye steaks lightly with olive oil. Then preheat your portable pellet grill or cast-iron skillet.

It’s important to get the grill or pan super hot before adding the steak, as it will create a rich crust.

Place the ribeye steaks into the pan or grill and cook them for 3-5 minutes per side.

Remove the ribeye steak from the pan or grill when it reaches a temperature between 130°F-135°F for a medium-rare ribeye.

Make sure you monitor the ribeye steaks’ internal temperature with an infrared thermometer.

Let the ribeye steaks rest for 5-10 minutes before you serve them.

Final Thoughts

Ribeye steaks are definitely one of those steaks that everyone loves. It is delicious, juicy, moist, and has the most beautiful marbling.

Now that you know what part of the cow brisket is, you can savor and appreciate every delicious bite the next time you cook brisket.

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