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Rib eye steak

Rib eye steak is a beef steak cut from the rib section of cattle.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated September 10, 2026|2 min read| Fact-checked

Rib eye steak is a beef steak cut from the rib section of cattle. It is usually boneless and is known for its marbling, tenderness, and rich flavour. In Australia and New Zealand, it is commonly called Scotch fillet.

Definition

Rib eye steak is a beef cut taken from the rib section of the animal. The same basic cut is often sold boneless as ribeye and bone-in as rib steak.

Anatomy and cut location

The ribeye is cut from the beef rib primal, which lies between the chuck and the loin. It commonly includes the longissimus dorsi muscle and the spinalis dorsi, often called the cap.

Characteristics

Ribeye steak is known for its marbling, which contributes to tenderness and a rich, beefy flavour. Because of these traits, it is often considered one of the most prized steak cuts.

Regional names

The cut is widely known as ribeye or rib eye in North American English. In Australia and New Zealand, it is commonly called Scotch fillet.

Key facts

  • Rib eye steak comes from the rib primal of beef cattle.
  • It is usually a boneless cut taken from the rib section.
  • The cut is valued for heavy marbling, tenderness, and flavour.
  • The ribeye includes the central eye and the outer cap muscle.
  • In Australia and New Zealand, the cut is commonly called Scotch fillet.
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Canadian context

Rib eye steak is a common retail and restaurant cut in Canada, where it is typically sold under the ribeye or rib eye name and may also appear in menus as a premium steak cut.

Frequently asked questions

What is rib eye steak?
A beef steak cut from the rib section of cattle, usually sold boneless and known for its marbling and tenderness.
Is rib eye steak the same as rib steak?
They are closely related: ribeye usually refers to the boneless cut, while rib steak is the bone-in version.
Where does rib eye steak come from?
It comes from the beef rib primal, located between the chuck and the loin.
Why is it called rib eye?
The name refers to the rib section and the central “eye” of meat in the cut.
What is another name for rib eye steak?
In Australia and New Zealand, it is commonly called Scotch fillet.
What makes rib eye steak popular?
Its high marbling gives it a tender texture and strong flavour, making it a popular premium steak cut.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Rib_eye_steak
    Supports: Basic definition; boneless rib steak from the rib section; alternate name Scotch fillet.
  2. Simple English Wikipedia — https://simple.wikipedia.org/wiki/Rib_eye_steak
    Supports: Rib section origin; tenderness and marbling; longissimus dorsi and spinalis description.
  3. Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/rib-eye
    Supports: Definition as beef cut from around the ribs.
  4. Merriam-Webster — https://www.merriam-webster.com/dictionary/rib%20eye
    Supports: Definition as meat lying along the outer side of the rib of a steer.
  5. BBC Good Food — https://www.bbcgoodfood.com/glossary/rib-eye-steak-glossary
    Supports: Cut from the main muscle attached to the spine; flavor and roasting context.
  6. Omaha Steaks — https://www.omahasteaks.com/blog/what-is-a-ribeye/
    Supports: Rib primal location; ribs six through twelve; muscles in the cut; prime rib comparison.