Although they both come from the same part of the cow, ribeye steak and a standing rib roast are cooked and eaten in very different ways. Ribeye steak, along with other steaks, is the second most-popular cut of beef served in American homes, with ground beef coming in first. A standing rib roast, on the other hand, is a special treat, served mostly at holiday meals and available at a much higher cost than ribeye steak.
Both ribeye steaks and standing rib roasts are tender cuts of meat from the rib section. They come from along the top of the cow's back, behind the neck and the less tender chuck. Behind the rib section is the most tender part of the cow, the tenderloin and top loin sections. The standing rib roast contains at least three ribs, while the ribeye steak is a boneless cut from the center, or eye, of the rib roast.
Because ribeye steaks come from the same place as a standing rib roast, both cuts contain the same nutrition in a 3-ounce serving -- 166 calories, with 2 grams of saturated fat and 3 grams of monounsaturated fat, 25 grams of protein,1.6 milligrams of iron and 4.7 milligrams of zinc. Both cuts also provide about 44 percent of your daily requirement for vitamin B12 and 22 percent of the requirement for B6.
Cooking Ribeye Steak
Individual ribeye steaks are best pan-fried, grilled or broiled, because they cook fairly quickly. The steaks are done in seven to 10 minutes on each side, depending on the thickness. Although the U.S. Department of Agriculture recommends cooking all steaks and roasts to an internal temperature of at least 145 degrees Fahrenheit for medium-rare, you can safely cook rare steaks to 125 degrees F, because any bacteria present are on the surface of the meat and will be killed by direct heat.
Cooking a Roast
Roasting adherents fall into two camps -- those who roast at high temperatures and those who don't. A roast cooked at 375 degrees F takes about for 18 to 20 minutes per pound. A low-temperature option requires browning the roast on the stovetop, then cooking it in a 200-degree oven for about 30 minutes per pound. In either case, let your roast rest for 20 to 30 minutes before carving, so the juices reabsorb into the meat.
- The Deluxe Food Lover's Companion; Sharon Tyler Herbst and Ron Herbst
- Cattlemen's Beef Board and National Cattlemen's Beef Association: Beef Market at a Glance
- Cattlemen's Beef Board and National Cattlemen's Beef Association: Ribeye Steak
- Cattlemen's Beef Board and National Cattlemen's Beef Association: Ribeye Roast Bone-In
- Cattlemen's Beef Board and National Cattlemen's Beef Association: Beef's Nutrients
- U.S. Department of Agriculture: Safe Minimum Internal Temperature Chart
- Saveur: Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri)
- Sunset: Standing Rib Roast
- The Science of Good Cooking; Editors at America's Test Kitchen and Guy Crosby
- Jupiterimages/Comstock/Getty Images