The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder.
Smith is correct, in Australia we call a sirloin steak a porterhouse. In America and Europe it's a different story. Luckily for us the United States Department of Agriculture (USDA) has defined exactly what a porterhouse is for them. Put simply, porterhouse steaks are T-bones, but a T-bone isn't a porterhouse.
While medium-rare and well-done steaks are America's most popular selections, men (26%) are more likely than women (20%) to choose a medium-rare steak. In contrast, women are statistically more likely to request a well-done steak (29%), compared to two in ten (20%) men.
Ribeye steak: A ribeye steak comes in both boneless and bone-in varieties. This cut of steak is best known for its juiciness, but depending on how you cook it, this steak can be very tender as well.
Lastly, the top steak cuts usually come from the loin since it tends to be so tender and flavorful. These usually consists of the T-Bone, Porterhouse, Rib Eye, Filet Mignon, and so on. Yes, these tend to be on the higher end of the price spectrum, but they are totally worth it.
Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.
Rib-eye: The chef's favourite.
The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye.
A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal.
The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.
If you're a ravenous meat monger, the porterhouse definitely wins out, but if you're looking to savor a delicious yet manageable meal for one, the ribeye may be a more suitable cut. All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high-quality cuts of meat.
Elsewhere, this cut of beef is called: Filet de bœuf (French) Fillet steak (English: UK, Ireland, South Africa) Eye fillet (English: Australia, New Zealand).
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.
Japanese Kobe Beef – $300 per pound
With strict grading processes and only 3,000 cattle making the cut annually to be called authentic Kobe beef, you can see why it is an expensive option. It's pretty rare to obtain on the regular, increasing its price, and making it one of the hardest meats to order online.
Blue steak, also known as extra rare steak or blue rare steak, is a steak that is lightly seared on the outside yet red on the inside. To achieve this, blue steak is cooked for a very short period of time. The result is a steak that is soft and tender, perfect for those that love that melt-in-your-mouth texture.
Generally, tougher cuts of beef, such as from the chuck or the round, will benefit from low and slow cooking, whereas tender beef cuts, like filet mignon and rib eye steaks, can be cooked over dry heat on a grill or in an extremely hot pan.
Sirloin is the rearmost cut of the loin region and the least tender of the two subregions (though arguably more flavorful). Sirloin is typically best for grilling and almost never used for slow cooking. Common cuts include sirloin steak, top sirloin, bottom sirloin, tri-tip roast and tri-tip steak.
However, according to Insider, there isn't any steak in the world like Wagyu beef from Japan: This expensive meat can sell for upwards of $200 a pound. Moreover, the Japanese government has strict controls over its production to ensure its quality and protect its value.
If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.
Global culinary icon Gordon Ramsay is known for his fiery personality, his hard-fought Michelin stars and his deep and abiding love of olive oil. Nearly every Ramsay recipe, from his early days on Boiling Point to Uncharted and the current critic's darling, Scrambled starts with "just a drizzle" of his beloved EVOO.