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.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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