Rib eye steak
Rib eye steak
The Rib eye steak (pronounced: /rɪb aɪ steɪk/) is a popular cut of beef from the rib section of the animal.
Etymology
The term "rib eye steak" is derived from the location and appearance of the cut. It comes from the "eye" section of the rib, which is a reference to the circular, more marbled area of the cut. The "rib" part of the name refers to the fact that it is cut from the rib section of the beef.
Description
The rib eye steak is known for its rich, juicy flavor and tender texture. This is due to the high degree of marbling in the meat, which refers to the streaks of fat interspersed with the lean meat. When cooked, the marbling melts, infusing the steak with a robust flavor and ensuring it remains juicy and moist.
Preparation
Rib eye steaks are typically cooked by grilling, broiling, or pan-frying. They are often seasoned simply with salt and pepper to allow the natural flavors of the meat to shine through. However, they can also be marinated or rubbed with a variety of spices and herbs for additional flavor.
Related Terms
- Beef: The type of meat from which a rib eye steak is cut.
- Marbling: The streaks of fat in a cut of meat, which contribute to its flavor and tenderness.
- Grilling: A common method of cooking rib eye steaks, which involves applying heat from below.
- Broiling: A method of cooking that involves applying heat from above.
- Pan-frying: A method of cooking that involves cooking in a small amount of fat, usually in a frying pan.
External links
- Medical encyclopedia article on Rib eye steak
- Wikipedia's article - Rib eye steak
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski