Rib steak is a steak sliced from the primal cut of beef’s rib. It is best cooked by grilling or slow roasting. Its fat and marbling are responsible for flavorful and tender meat. It may be treated with seasonings or an olive oil and garlic marinade before cooking. Is often served with a steak sauce or a horseradish source, along with side dishes of potato, rice or vegetables. It may also be served on its own or with bread or salad.
In many countries the term rib eye steak is used for rib steak, though in the United States rib eye steak is the term for boneless rib steak.
Preferred Cooking Methods
Rib steak is cooked by pan searing, grilling, broiling or slow roasting. It may be marinated in herbs and spices, such as ginger, pepper, garlic, soy sauce, onions and whiskey or red wine before cooking. They are best cooked on medium heat, turning the meat to cook on both sides, and this cooking method helps in preserving the tenderness and juiciness of the meat. They may be served alongside grilled vegetables, corn on the cob or peppers. Here are the popular cooking methods briefly described-
- Grilling: This involves cooking the steaks in dry heat, and the meat may be marinated in herbs and spices before cooking in this way.
- Broiling: This method is similar to grilling, except that the heat for cooking is applied from above, and the meat is held in a broiler pan as it cooks.
- Barbeque: This is a method of cooking that involves grilling the meat in heat and smoke from a charcoal or wood fire. It is a popular method for cooking rib steaks in USA, Canada, Australia, New Zealand and the United Kingdom.
- Pan Searing: This is done by cooking steaks in relatively high heat so that the surface caramelizes and ‘browns’. It is a method used in combination with grilling or roasting to cook the meat. Though the process is considered to lock the meat moisture, it has been found that searing results in greater moisture loss than other processes. The searing creates an enhancement of the flavor as well visual appeal of the steak, and the contrast of the crisp exterior and soft juicy interior make it more interesting to eat. The rib steaks cooked thus can be served with sautéed vegetables and seasonings.
- Slow Roasting: This involves roasting or cooking the meat in dry heat, which involves caramelization of the meat surface, conducted at a low temperature which causes retaining of the steak’s moisture and results in more tender meat.
Popular Rib Steak Recipes
- Pan Seared Rib Steaks: The steaks, which have been sprinkled with salt and pepper, are cooked in some heated oil in a skillet, browning it from both sides. This may be served with sautéed vegetables like onions and tomatoes, as well as parmesan cheese and roasted potatoes. The process of searing adds texture and flavor to the steak. Seared rib steaks are often finished in an oven to retain the juiciness. The steak is allowed to stand for a couple of minutes before serving so that all the juices are driven into the steak.
- Grilled Rib Steaks: Thick rib steaks are a good choice for this method, which are covered with a marinade such as one made with pepper, shallots, garlic and vegetable oil, and then allowed to stand in a refrigerator from a couple of hours to overnight, so that the flavors sink into the meat. The meat is then grilled on medium high heat on both sides. Asian marinades for this dish often include ingredients such as soy sauce, mustard and pepper.
Rib steaks keep well in the refrigerator for 3-4 days and in the freezer for 6-12 months. After cooking, they may keep well for a couple of days in the refrigerator as leftovers.
Rib steak is a good source of fat and protein. In a single 1 oz serving of rib steak, there are 63 calories, 3.7g fat and 8g protein. The same serving size of boneless beef rib eye steak contains about 5g fat. Rib steak is a good source of B vitamins as well as minerals like phosphorus, selenium, zinc and iron.
Though pork ribs are more in demand than barbeque, rib enthusiasts attach much importance to beef ribs as well. Jean Glavany, the French politician suggested that restaurant chains should not ignore this very important type of rib and condemned politicians who were trying to ban it.