Ribeye

Scotch fillet (AUS) · Rib-eye (UK) · The steakhouse flagship — from the Rib primal.

The ribeye is the steakhouse flagship: cut from the rib primal between ribs 6 and 12, its heavy intramuscular marbling and the rich spinalis cap deliver the most indulgent eating on the steer. Boneless, bone-in, or frenched as a cowboy steak — the naming changes by country, the muscle doesn’t.

What It's Called

• United States: Ribeye, Rib steak (bone-in), Cowboy steak (frenched bone-in), Delmonico
• Australia: Scotch fillet (boneless), Rib fillet, Cube roll (whole muscle)
• United Kingdom: Rib-eye steak, Fore rib (roast)

How to Cook It

• Grill: High heat; render the fat, rest generously.
• Pan-sear + baste: Cast iron, butter, garlic, thyme — the classic.
• Reverse-sear: Best for 1.5 in+ cuts: low oven to 115°F, then sear.

Signature Dishes

Steakhouse ribeye, Steak frites, Bistecca-style sharing steaks, Steak sandwiches (shaved)

Marterra’s most-requested program. Specify boneless or bone-in, lip-on or lip-off, portion weight, and grade — from USDA Choice through full-blood Wagyu. Whole cube rolls available for in-house cutting.

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