ribeye


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ribeye

(ˈrɪbˌaɪ)
n
(Cookery) a cut of beef from the animal's rib section
References in periodicals archive ?
However, the stand-out item on the receipt was the huge "kobe ribeye" which cost him [euro]920.
From this brand, the chef chose the John Dee Premium grass-fed ribeye, tenderloin and sirloin; as well as the grain-fed John Dee Banksia, a Yearling beef brand with clean, fresh and pure flavors produced from best quality cattle.
? The Produce Hall, 24A Market Place, Stockport, SK1 1EU | theproducehall.com | Angkor Soul open now, Chaat Cart opens July 22 Ribeye Steakhouse, city centre Taking up a brand new space in the First Street development, Ribeye Steakhouse has opened its doors early in the month with a menu of halal steaks and a completely alcoholfree drinks menu.
The steaks were excellent--the choices ranging from Premium A5 Saga Wagyu to Australian John Dee Grain Fed Black Angus, USDA Prime Ribeye, and premium beef that had been dry-aged in-house-- and always cooked exactly as I asked.
? www.scotchkitchen.com Perfect ribeye steak with savoury butter INGREDIENTS SERVES 1 Scotch Beef ribeye steak 20ml rapeseed oil 2-3 knobs of butter Sea salt and black pepper (to taste) For the butter: 100g salted butter at room temperature 2 cloves of garlic 1-2tbsp horseradish sauce Handful of fresh parsley Black pepper (to taste) DIRECTIONS For the butter: Peel and finely chop the garlic and the parsley.
The farm-to-table ribeye. I have expensive tastes, and it's the most expensive thing on the menu.
The 800g tomahawk ribeye is the ultimate steak dinner, the retailer says, and looking at the mouthwatering picture above, who are we to argue!
coli, (https://www.kroger.com/asset/AuroraPackagingECOLIENG) Kroger  ((https://finance.yahoo.com/quote/KR?p=KR&.tsrc=fin-srch) KR ) has issued a recall of both bone-in ribeye steaks and boneless ribeye steaks because they may also be contaminated with E.
Meaty Decisions Ribeye is the clear top choice for consumers, whether they're purchasing bone-in or boneless meat, according to IRI.
The menu at Paru is designed by Back with dishes including Suzuki ceviche (sea bass with caviar and soy yuzu ponzu) and popcorn ebi (rock shrimp tempura with mango aioli) alongside a range of sharing seafood and vegetable skewers and plenty of meaty dishes such as black pepper wagyu ribeye.
The restaurant has an extensive offering of cuisines including cafe style selections, Thai and Chinese dishes and a fine dining menu with Jarret D'Agneau, Wagyu Ribeye, Lobster Thermidor and Norwegian Roasted Salmon, amongst other delicacies.
? BONE-IN ribeye steak, mac and cheese, creamed corn and creamed spinach were Patrick Reed's picks for the Champions Dinner.