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Glossary: rib steak
This tender, flavorful beef steak is a boneless cut from the rib section (between the short loin and the chuck). If the bones are removed the result is the extremely tender rib-eye steak. Both should be quickly cooked by grilling, broiling or frying. See also beef; rib roast; Beef Chart, page 810.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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