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Rib-eye steak is cut from the lean core of the fore rib of preferably young animals. In Australia and New Zealand it is called Scotch fillet. In some other countries like Germany it is sometimes called Delmonico steak. Rib-eye shows a visible nucleus of fat which is called the eye of the steak. When cut 2 cm thick it weighs about 200 g.

Rib-eye steaks are grilled or fried. Just as the Prime Rib steak a Rib-eye should not be cooked too long, as it gets tough when it is well done. For the same reason it should be served hot and immediately after its preparation.


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