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Jan 29, 2007 09:07 AM

rib steak

It was a random christmas gift. It just says rib steak. I usually can't afford beef, so i don't know what it is.

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  1. Bone in steak, part of a Standing Rib Roast, aka Prime Rib. This will be one of the larger 7 ribs.

    1. Rib steak is a well-marbled cut (thus very tender) that is my favourite kind to grill, though you can roast it as well. Lucky you! How big is the piece?

      1. A rib steak is a very highly marbled, very flavorful cut of steak. Although it is not tender like a filet mignon, or even as tender as a sirloin or strip, its higher fat content yields a much stronger, beefier and more satisfying flavor. It is actually my favorite steak at prime grade, but even at choice grade it maintains much of its flavor. It works very well as a simple unadorned steak, maybe served in butter a-la ruth's chris, certainly cooked no higher than medium, preferably medium rare to rare. It will go great with a side of spinach or au gratin potatoes and a glass of full bodied red wine. I like my rib steaks with a hearty zinfandel or primitivo.

        1. Rib eye steaks are my all-time favorite! While my steaks cook, I melt a large pat of butter in a medium saucepan, add about 10 large, sliced mushrooms and a generous splash of Worchestershire sauce. Cook over medium heat until the mushrooms are dark, reduced in size and no longer rubber-y (is that a word?). Serve a large spoonful of mushrooms on top of each steak and you'll think you died and gone to heaven.