The ribeye can be considered one of the most traditional cuts of the ox. It is located in its central region: starting from the head, it is located between the first five vertebrae and ends close to the rump, which is already a rear meat in the animal.
It is so named because of its position opposite the filet mignon, which is just below it, separated only by a few vertebrae. In other words, we are talking about the central region of the ox carcass. Being a very large part (the rib steak is the longest cut of this meat), the presence of bones and a lot of fat in it is very natural, which makes it one of the softest and most flavorful parts, therefore most appreciated, which explains part of the his great fame in barbecues around the world.
In this text, we will understand the most important characteristics of the steak, the nutrients of the steak, its properties and pass some recipes with steak. Keep reading!
WHY IS RIB STEAK SO IMPORTANT IN THE KITCHEN?
Since the steak is the longest cut of the ox, as we said at the beginning, it is possible to take several subdivisions out of it, each one with its own characteristics – would it be an ox inside the ox itself? This makes this meat extremely versatile in the kitchen.
These divisions may seem confusing at first, first because they refer to the same part of the ox; second because, in each country, or even each region/Brazilian state, they may have different names, or even be cut differently, even when dealing with exactly the same piece. Let’s talk about them now, keep watching!
To start with, the most common division of the ribeye is into two main parts: what the Argentines call ancho, which are the five vertebrae closest to the head, and the chorizo, closer to the rear. But there are those who divide the piece into three parts: the ancho, the middle of the ribeye and the part closest to the rear, that is, the rump. We will explain each of them below.
- Ancho : called entrecôte in France and rib fillet in Brazil, it is the part of the steak in which the fat is more ingrained with the meat (a phenomenon called marmoreio), which makes it more tender than the chorizo, although the two taste exactly the same. In fact, it is the boneless cut that is called ancho; the boned part, which is cut crosswise, is known as the Prime Rib (this cut joins the fat and bone together). The meat between the bones is called banana in Brazil.
- Chorizo : unlike ancho, it is covered on the side by a layer of fat. It ends when it starts to intertwine with the rump and the filet mignon, which is where this layer of fat ends. What Argentines call the chorizo filet is this boneless part, but with a layer of fat (which here in Brazil is called ribeye in most parts of the country, except in some southern regions). When this meat comes with bone, it is called steak or chuleta.
- Back : this is when it starts to mix with the rump and, on the other side of the bone, with the filet mignon, already out of the fat layer. This is where you get what is known in the South as ribeye, the filet with mignon (cut into thin strips), the T-bone on one side and the Porterhouse on the other, as these are longitudinal cuts that join the end of the chorizo and the filet mignon.
BENEFITS OF STEAK
Talking about ribeye is talking about beef, that is, it has all the nutrients and properties found in beef. It’s rich in protein and vitamins, get this.
- Protein of high biological value : responsible for a large part of our weight, that is, it is essential for those who are growing.
- L-carnitine : acts on fat metabolism. Despite what it may seem, one of its properties is to attenuate hypertension and prevent inflammation in the organs of the cardiovascular system, as it improves blood glucose and cholesterol levels in type 2 diabetics and acts on weight loss.
- Creatine : increases muscle mass, and thus improves the mood and endurance for physical exercise.
- Glutathione and carnosine : antioxidant properties: help cell regeneration, delay aging and prevent disease, contributing to increased longevity. Its lack increases oxidative stress and general inflammation.
- Iron : one of the most abundant elements in meat, it is responsible for transporting oxygen from the blood to the cells. Its lack causes anemia.
- B12 (cobalamin): together with iron, it acts to transport oxygen from the blood to the cells. Furthermore, it protects the myelin sheath, a kind of cap that surrounds each of our neurons. Its absence can cause anemia and nervous system malfunction.
- E : responsible for skin regeneration.
- Zinc : is important in pregnancy, regenerates cells and protects against diseases such as Alzheimer’s, among other functions.
- Potassium : Improves the nervous system and makes bones stronger, among many other functions.
- Selenium : antioxidant functions.
- Magnesium : acts on the functioning of more than 300 types of enzymes.
The sirloin steak stands out for its softness and strong flavor. In the kitchen, it can be used on the grill, barbecue, to make grilled steak, roast beef, medallions, roast, etc. The recipes only require a little attention for each type of cut, as the characteristics will directly influence the result – for example, if she asks for a steak, the presence of the bone is essential, which helps in cooking. This warning is important, because in Brazil it is customary to sell all this part only as rib steak, without these natural cuts.
In addition, we are going to reserve a recipe for the steak cover, which is the cut located on the side of the steak, close to the longitudinal nerve and head. It is a layer of fat that can be used to prepare on the grill or to cook meats that need more cooking time because of the sauce, stews, minced meat, sautés, roasts and barbecues.
GRILLED RIB STEAK WITH HERB FLAVORED BUTTER
- 8 sirloin steaks (chorizo);
- Salt to taste;
- 1 minced chili pepper;
- 200g of salted butter;
- 1 tablespoon of oil;
- 1 tablespoon of chopped herbs (parsley, rosemary, basil).
In a bowl, at room temperature, mix the butter, oil and herbs. Put on plastic wrap and mold a cylinder. Close and freeze for 30 minutes.
Season the steaks with salt and grill on both sides.
To assemble the dish :
When serving, sprinkle pepper and parsley. Cut a slice from the butter cylinder to place on top of the steaks – the idea is that, when melted, the butter will flavor the meat.
GRILLED ENTRECÔTE STEAK WITH SALAD
- 2 entrecôte steaks;
- Salt and pepper to taste;
- 2 tablespoons of mustard;
- 1 spoon (dessert) of honey;
- 1 teaspoon of soy sauce;
- 1 mix of green leaves;
- 1 red onion;
- 1 persimmon tomato;
- Olive oil for watering.
Season the meat with salt and pepper.
In a small bowl, combine mustard, honey and soy sauce. Grease the steaks, and grill them on both sides. On each plate, assemble the salad with the green leaves, the onion cut into thin slices and the tomatoes in wedges. Season with salt, oil and pepper. Serve with red wine.
PRESSURE-ROASTED SIRLOIN STEAK COVER
- 1 kg of steak cover;
- Salt to taste;
- 1 large onion;
- 6 cloves of garlic;
- 1 small or medium large pepper;
- black pepper;
- 6 tablespoons of oil.
- Cut the meat into cubes, season with salt and pepper.
- Heat the oil in the pressure cooker, add the onion and, when it becomes transparent, add the garlic to brown with the onion.
- Add the meat and stir until it loses its red color; then close the pressure cooker, without adding water, cooking over low heat for 30 minutes.
- When opening the pan, check if there is still water from the meat itself. If not, add half a glass of water. Close the pan again and let it cook for approximately 20 minutes or until the meat is browned and cooked through. Do not increase the heat, because the secret is to always cook with a low heat, letting the meat taste in its own water.