Steak 101: The Ribeye

You know Ruth’s Chris Steak House serves sizzling steaks that are cooked to perfection — but do you know the differences between each cut of meat on our menu? Even if you are a frequent visitor to Ruth’s Chris, you may not know the history behind some of the superior cuts of steak that we serve. In our new blog series, Steak 101, the chefs at Ruth’s Steak House will educate customers on a new cut of meat each month. This month, we’re focusing on the ribeye. Read on to learn more about the history of the ribeye, how it got its name and more!

Ribeye Basics

When you order a ribeye steak, the “rib” part of its name probably gives away the fact that this cut of meat comes from the rib of the cow. Specifically, the ribeye is cut between the loin and the shoulder of the cow from ribs six through twelve. When this cut is served with more than one bone in it, it is referred to as a standing rib roast, which many home cooks enjoy serving for holidays and special occasions due to its impressive presentation and ability to feed a crowd. When it comes to the ribeye itself, the steak is sliced from one of the ribs of the roast. Although the terms are sometimes misused, a standard ribeye steak is boneless, whereas a cowboy ribeye still has the rib bone attached.

Origin of the Ribeye Name

The name “ribeye” was likely coined because this steak is found in the centermost part of the cow – the “eye” – and is the best portion of the rib steak with the bone removed. The boneless ribeye is sold under several different names here in the United States, such as:
  • Spencer Steak
  • Scotch Filet
  • Delmonico Steak
  • Entrecôte
  • Market Steak
  • Beauty Steak
All these names refer to the same steak but were coined in different areas of the country. The name “Delmonico Steak”, for example, was created by a New York City restaurant named Delmonico’s. Legend has it that the owner of the restaurant wanted to add a bit more pizazz to his menu, so he simply re-named the ribeye the “Delmonico” – and it stuck.

Enjoy a Ribeye at Ruth’s Chris

Here at Ruth’s Chris, you’ll find the ribeye a few different places on our menu:

16 Oz Ribeye

Our signature USDA Prime 16 oz Ribeye is cooked to perfection every time. It’s well-marbled for the best flavor and served sizzling in butter.

22 Oz Ribeye

You’ll find the 22 oz bone-in ribeye, another perfect cut of well marbled meat, on our menu under one famous name: The Cowboy Ribeye. Some theorize that the Cowboy Ribeye got its name when cowboys would eat this cut of steak with their hands, using the bone as a handle. Regardless of how the Cowboy Ribeye got its name, you are sure to enjoy this cut of meat every time. Yee-haw!

40 Oz Ribeye

If you’re in the mood for a bigger meal, or one you want to split with a dining partner, indulge in our 40 oz bone-in Tomahawk Ribeye. The Tomahawk Ribeye got its name from its shape; this cut of meat resembles a tomahawk, or a single-handed ax.. The Tomahawk Ribeye has ideal marbling and is often enjoyed with sides like mashed potatoes or lobster mac and cheese.

Ribeye Around the World

In other countries around the world, the ribeye steak is the same cut of meat as it is in the U.S., but the terminology around boneless and bone-in rib steaks differs a bit. The term “Scotch Filet” is interchangeable with the boneless ribeye steak here in the U.S. However, in Australia and New Zealand, a ribeye is a bone-in rib steak and a “Scotch Filet” is the boneless cut.

Treat Yourself to a Ribeye at Ruth’s Chris Steak House

Now that you have completed your course in “Steak 101: The Ribeye,” why not come in and reward yourself with one of our well-marbled, juicy and delicious ribeye steaks? We hope to see you soon at the Ruth’s Chris near you.