Prime ribeye steaks are one of the most flavorful and juicy cuts of steak. They offer a rewarding meal every time. Mr. Steak also loves and often cooks—for large gatherings of friends—prime rib roasts.
What’s the difference between a prime rib and ribeye steak? And which is better? We asked Mr. Steak to answer all of your burning questions for our Prime Rib Vs. Ribeye Steak School Special.
Prime ribs and ribeye steaks come from the exact same primal cut of beef. A section of the cow called the “primal rib section. ” Its one of the nine primal cuts of beef. The primal rib section resides on the forequarter of the cow under the front of the backbone.
How the butcher cuts and cooks a ribeye and a prime rib is what makes them different. When you slice a whole prime rib into individual steaks you get ribeyes steaks. So, a USDA prime ribeye is a raw, prime “rib steak. “.
Rib steak and ribeye are two of the most prized cuts of beef. They both come from the rib section one of the nine primal cuts of beef. While they share some similarities, there are important differences between rib steak and ribeye in terms of cut appearance, flavor, nutrition, cooking methods, and texture.
Rib Steak Features
Rib steak, sometimes called bone-in ribeye, is cut from the rib primal section of the cow, usually from ribs six through twelve. It contains a large T-shaped bone in the center of the steak. The meat is well-marbled with streaks of fat that melt during cooking for enhanced tenderness and moisture.
Having the bone intact provides extra beef flavor as the bone marrow, collagen, and fat melt into the meat during cooking. It also slows down cooking time compared to boneless ribeye. The bone makes an attractive presentation with that classic steakhouse look.
Ribeye Characteristics
Ribeye comes from the exact same part of the cow as rib steak but is boneless. It’s cut from ribs ten through twelve, the most tender and flavorful part of the rib section. It has abundant marbling like rib steak that creates a buttery, rich taste and tender bite.
Since ribeye lacks a bone, it cooks faster than rib steak. It’s more prone to overcooking if not monitored closely The boneless ribeye is easier to portion and serve than rib steak with its large bone
Major Differences Between Rib Steak and Ribeye
While rib steak and ribeye share the same rib primal origin and exceptional marbling, there are some notable differences:
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Bone – Rib steak contains a large bone while ribeye is boneless. The bone impacts cooking time, flavor, and presentation.
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Cooking – The bone makes rib steak cook slower than ribeye for more even doneness. Ribeye’s lack of bone means it can overcook quicker.
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Flavor – Rib steak has a robust, beefy flavor from the bone marrow and fat. Ribeye tastes richer and fattier from its plentiful marbling.
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Texture – Rib steak tends to be chewier near the bone but very tender overall. Ribeye has a super tender, almost buttery texture throughout.
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Cost – Rib steak’s bone makes it slightly less expensive per pound than boneless ribeye in most cases.
Comparing Marbling and Fat
Both rib steak and ribeye are heavily marbled cuts, meaning they contain thin streaks of fat interspersed through the meat. This intramuscular fat gives them their renowned tenderness and juiciness when cooked.
However, the distribution and amounts of fat differ somewhat between the two cuts:
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Rib steak may have slightly less marbling overall since some fat is attached to the bone.
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Ribeye has more fat concentrated in the signature large center eye of meat.
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The fat ring around the ribeye’s center creates superior tenderness and flavor.
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Ribeyes from the chuck end (ribs 10-12) often have the most abundant marbling.
While rib steak and ribeye do have high saturated fat, they remain good cuts for followers of the keto or Paleo diets. Choosing grass-fed beef can further improve the nutritional profile.
Nutrition Profile
Rib steak and ribeye deliver a powerhouse punch of nutrition including:
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Protein – Around 22 grams per 3-ounce serving to support muscle growth and recovery.
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Iron – Between 15-20% of the RDI to prevent anemia and aid circulation.
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Zinc – Roughly half of the RDI to boost immunity and wound healing.
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B Vitamins – For converting food into cellular energy.
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Omega-3 fatty acids – To balance blood lipids and decrease inflammation.
Ribeye typically contains slightly more iron and zinc than rib steak since it lacks the density of a bone. However, both make excellent additions to a nutrient-dense diet.
Choosing the Right Cooking Method
Due to its tender texture and richness, rib steak and ribeye should be cooked using high-temperature, fast methods:
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Grilling – Creates a nicely charred exterior to seal in the juices. Hot and fast over direct heat avoids drying out.
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Broiling – Can mimic grilling when outdoors isn’t an option. Cook 4-6 inches from heat.
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Pan or skillet searing – Use a heavy, preheated cast iron skillet to create a flavorful, browned crust.
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Sous vide – Cooks the steak evenly edge to edge without overcooking. Quickly sear after for texture.
Slow braising or stewing does not maximize the potential of rib steak or ribeye. The cuts are far better suited for high heat caramelization and char.
Serving Suggestions
Rib steak or ribeye pair wonderfully with robust flavors like:
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Compound butters with herbs, garlic, bleu cheese or chimichurri
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Red wine reductions or beef glazes
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Sauteed mushrooms or caramelized onions
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Twice baked potatoes or creamy potato gratin
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Sauteed greens like spinach or kale
Skip the steak sauce and let the incredible flavor of rib steak or ribeye shine through with just a bit of sea salt or cracked pepper.
Is One Better Than the Other?
Choosing between rib steak vs ribeye comes down largely to personal preference:
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Rib steak makes a dramatic presentation with its large bone and offers bolder beef flavor. It’s a classic steakhouse-style choice.
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Ribeye has a meatier look with its signature “eye” of marbling and melts in your mouth with superior tenderness. It’s easier to cook evenly.
While ribeyes do cost a bit more per pound, thick rib steaks can make up for it with their bone weight. There’s no wrong choice between these two delicious cuts of prime beef!
The Takeaway
Rib steak and ribeye may look different, but they come from the exact same part of the cow. Rib steak features a large bone that impacts flavor and cooking time. Ribeye lacks a bone for uniform tenderness and quicker cooking. Both share incredible marbling that makes them benchmarks for taste and texture. Sear them quickly over high heat and enjoy their rich, beefy flavor.
Ribeye – How is it cut & cooked?
A ribeye steak is a cut of meat from the same primal rib section as the prime rib. The butcher cuts it into individual slices and trims it before cooking.
You can make seven ribeye steaks from one prime rib. You don’t roast a ribeye steak slowly in the oven like you do a prime rib. The best way to cook a ribeye steak is to grill it on high heat, preferably medium-rare, 130°-140°F.
Your preferences may vary. Use a meat thermometer to gauge the internal temperature.
Prime Rib Vs. Ribeye – What About Flavor?
Prime ribs and ribeye steaks come from the same primal cut of beef. The difference in their flavors comes from the way one cooks them. Prime ribs slowly roast under low heat. This makes them more tender.
Ribeyes grill quickly over high heat, making them more charred. The bone-in ribeye and prime rib both offer extra flavor to the meat closest to the rib bone.
Comparing a Ribeye vs Prime Rib
FAQ
Is rib steak the same as ribeye steak?
What is another name for a rib steak?
Is beef rib a good steak?
Is boneless rib steak good?
What is the difference between beef rib steak and ribeye?
The main difference between a beef rib steak and a ribeye is the presence of the bone. A beef rib steak typically includes a portion of the rib bone, while a ribeye is a boneless cut. Both cuts come from the same section of the cow and offer similar flavor and tenderness. Are there any differences in cooking methods for beef rib steak and ribeye?
Rib steak vs Rib eye: Which is healthier?
Most red meat is loaded with vitamins and minerals that are excellent for heart health and other body functions. Red meat is a significant source of protein, which is necessary for muscle health and both of these steaks are loaded with protein in each serving. Steak is also a good source of vitamin B12, vitamin B6, iron, phosphorus and zinc. Rib steak has quite a bit of saturated fat, especially in fattier pieces, like the ribeye. Because sirloin steaks have less fat content than a ribeye, it’s safe to say that the sirloin is the better option if you are following a low-fat diet.
What is a beef rib steak?
A beef rib steak is a cut of beef that comes from the rib section of the cow. It typically includes a portion of the rib bone and is known for its rich flavor and tenderness. This cut is often referred to as a “rib steak” or “bone-in ribeye.” What is a ribeye? A ribeye is a specific cut of beef that is taken from the rib section of the cow.
What is the difference between cowboy steak and ribeye steak?
Meanwhile, the Rib Steak, also known as the Cowboy Steak, boldly flaunts its bone-in distinction. Apart from the ribeye muscle, it often includes a cap of meat, called the Spinalis muscle or Rib Cap, which adds to its majestic appearance. 2)Texture: Ribeye steak is considered a more tender cut of beef, with higher fat content than rib steak.