A ribeye chop is a cut of beef taken from the rib section of the cow. Ribeye chops contain a section of the rib bone as well as the ribeye muscle or “eye” of meat. They are sometimes also called rib chops or bone-in ribeye steaks.
Where Does the Ribeye Chop Come From on the Cow?
The ribeye chop is cut from the rib primal or rib section of the cow. This section is located between the chuck or shoulder primal and the short loin or mid-section primal. The rib primal extends from ribs 6 through 12 of the cow.
Within the rib section, the ribeye chop originates from the 6th through the 12th ribs. This section contains the longissimus dorsi muscle which forms the signature “eye” shape of the ribeye steak. When cut with the bone still attached, these become ribeye chops.
Characteristics of Ribeye Chops
Ribeye chops contain a portion of the rib bone, usually 2-3 inches long, with the signature ribeye muscle still attached. They are richly marbled with fat, which provides excellent flavor and juiciness when cooked. Here are some of the main characteristics of ribeye chops:
- Contains a section of rib bone with meat attached
- Cut from ribs 6-12 of the rib primal
- Contains the ribeye or spinalis dorsi muscle
- Generally 1-1.5 inches thick
- Well-marbled with fat throughout the meat
- Robust beefy flavor from ample fat content
- Tender texture yet with some chew from muscle fibers
The bone-in chops are ideal for pan-searing, grilling, or broiling. The bone adds extra flavor during cooking. Ribeye chops are considered one of the most flavorful and juicy beef cuts due to their extensive marbling.
Difference Between Ribeye Chop and Ribeye Steak
While ribeye chops and ribeye steaks come from the same part of the cow, there are a few differences:
- Ribeye chops contain a portion of the rib bone attached
- Ribeye steaks have the bone completely removed
- Chops are slightly thicker, generally 1-1.5 inches vs 3/4 to 1 inch for steaks
- Chops may have more exposed fat cap on the outside
- Due to the bone, chops take slightly longer to cook than steaks
- Chops are ideal for pan searing or grilling whole; steaks can be cut into individual portions
In terms of flavor, cooking qualities, and nutrition, ribeye chops and steaks are very similar. The main difference comes down to bone vs no bone and the slight variance in thickness. Either can make an excellent steak dinner.
Ideal Cooking Methods for Ribeye Chops
The bone-in ribeye chop lends itself well to cooking over high, dry heat. This allows the exterior to caramelize and become crusty while cooking the inside to the desired doneness. Recommended cooking methods include:
- Pan searing – Cook in a hot skillet with just a bit of oil until well-browned on both sides.
- Grilling – Grill over high heat, flipping once, until it reaches the desired doneness.
- Broiling – Broil in the oven 3-4 inches from heat, flipping halfway through cooking.
- Roasting – Roast in the oven at 375°F, which slowly cooks the meat while retaining moisture.
The bone conducts heat efficiently through the meat during cooking. Monitor temperature using a meat thermometer and remove from heat when it reaches 5°F below the desired doneness. The carryover cooking from residual heat will finish it to the perfect temperature.
Doneness Temperatures for Ribeye Chops
Here are the target internal temperatures for various degrees of doneness when cooking ribeye chops:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125°F (52°C) |
| Medium Rare | 135°F (57°C) |
| Medium | 145°F (63°C) |
| Medium Well | 150-155°F (66-68°C) |
| Well Done | 160°F (71°C) |
Use these temperatures as a guide, removing the chops just below the target temp. The residual heat will finish carrying them to the perfect level of doneness.
Seasoning and Sauces for Ribeye Chops
Simple seasoning really allows the flavor of well-marbled ribeye chops to shine. Just salt and black pepper is often all that’s needed. Additional seasoning options include:
- Steak seasoning rubs
- Minced garlic
- Fresh or dried rosemary, thyme, and oregano
- Chili powder or ancho chile powder
- Smoked paprika
For sauces, rich butter or cream-based sauces pair excellently with ribeye chops. Ideas include:
- Whiskey peppercorn sauce
- Red wine reduction sauce
- Gorgonzola or bleu cheese cream sauce
- Chimichurri sauce
- Garlic herb butter
The ample marbling provides plenty of beefy flavor that’s complemented by savory sauces.
Cutting and Serving Ribeye Chops
There are a couple options when it comes to cutting and serving ribeye chops:
- Serve whole – Prepare and cook the entire chop whole. Carve and slice once it has rested.
- Cut into portions – Slice the raw chops into individual steak portions before cooking. This can help them cook more evenly.
To carve cooked ribeye chops,
- Place the chop on a cutting board. Hold it firmly.
- Slice down along the bone to separate the meat from the bone.
- Slice the ribeye meat across the grain into thinner slices.
- Arrange slices on a plate and pour over any pan sauces.
Cutting across the grain makes the steak more tender and easier to chew.
Nutrition Information of Ribeye Chops
Ribeye chops are a nutritious beef option. A 3 oz (85g) serving contains around:
- Calories: 245
- Protein: 17g
- Fat: 20g
- Carbs: 0g
- Vitamin B12: 2mcg (33% DV)
- Zinc: 5mg (45% DV)
- Selenium: 18mcg (33% DV)
They provide high quality protein and important nutrients like zinc, selenium, iron, and B vitamins. The fat content makes them more calorie-dense than leaner cuts of beef.
Cost and Availability of Ribeye Chops
Ribeye chops come from a prized section of the cow and are considered a high-end steak option. As a result, they tend to cost more per pound than other cuts of beef:
- Ground beef: $4-$6 per lb
- Sirloin steak: $7-$9 per lb
- Ribeye chops: $12-$16 per lb
- Filet mignon: $18-$25 per lb
Their availability may depend on your location and butcher. Ribeye chops are less common than ribeye steaks but are carried by high-end butcher shops and gourmet grocery stores. Higher demand and more limited supply also contribute to their higher price point.
How to Store Ribeye Chops
Raw ribeye chops have a shelf life of just 3-5 days in the refrigerator. Follow these tips for proper storage:
- Use fresh chops within a few days of purchasing for the best quality. Or freeze for longer storage.
- Wrap tightly in plastic wrap or butcher paper to prevent freezer burn if freezing.
- Freeze in a single layer on a tray before transferring to a bag to prevent them sticking together.
- Store fresh or thawed ribeye chops on the lowest shelf of the fridge where it’s coldest.
- Cook frozen chops directly from frozen – no need to thaw first.
- Cook or refreeze within 3-5 days for maximum freshness and shelf life.
With proper storage techniques, ribeye chops can last in the freezer for 4-6 months before quality starts to decline.
Food Safety Tips
Follow these food safety guidelines when handling raw ribeye chops:
- Cook to a minimum internal temperature of 145°F for food safety.
- Trim and discard any discolored portions before cooking.
- Rinse under cold water and pat dry before seasoning or marinating.
- Keep raw meats refrigerated and tightly wrapped or in a sealed container.
- Wash hands, utensils, and cutting boards after contact with raw beef.
Popular Recipes Using Ribeye Chops
Ribeye chops are ideal for quick, simple pan searing or grilling. But they also work nicely in composed dishes like these:
Grilled Ribeye Chops with Chimichurri Sauce
This Argentine sauce made with parsley, oregano, garlic, and olive oil offers a fresh, herby topping for succulent grilled ribeye chops.
Cast Iron Seared Ribeye Chops with Roasted Potatoes
Pan-seared ribeye chops make a stellar dinner paired with crispy roasted potatoes or vegetables.
Coffee and Chili Rubbed Ribeye Chops
A savory coffee-chili spice rub adds complex, deep flavors to richness of ribeye cooked over a live fire.
Garlic Rosemary Ribeye Chops with Balsamic Glaze
Rosemary and balsamic glaze complement the bold beefiness of ribeye beautifully when cooked to medium rare perfection.
Blackberry Balsamic Ribeye Chops
The tang of blackberry balsamic reduction contrasts with the fattiness of ribeye for a gourmet restaurant-worthy dish.
Frequently Asked Questions
Are ribeye chops the same as ribeye steaks?
Ribeye chops and steaks both come from the rib section and contain the signature ribeye muscle. The main difference is rib chops have a portion of the rib bone attached, while steaks have the bone removed.
Is a ribeye chop better than a ribeye steak?
It’s largely a matter of personal preference. Some enjoy the extra flavor from the bone in chops. Others find steaks easier to portion and cook evenly without a bone. The quality of the meat itself is generally comparable.
How thick should I cut a ribeye chop?
For pan searing or grilling, a thickness of 1 to 1 1/2 inches is ideal. Thinner chops cook faster but can dry out more easily. Thicker chops will have a better ratio of seared exterior to perfectly pink interior.
Can you cook a ribeye chop from frozen?
Absolutely. There’s no need to thaw ribeye chops before cooking. Cook frozen chops a little longer, using an instant read thermometer for doneness. The bone conducts heat efficiently even when frozen.
What is the best way to cook ribeye chops?
Pan searing, grilling, and broiling are excellent cooking methods that impart flavor through browning while cooking the chops to the desired doneness. Slow roasting at around 375°F also produces incredibly tender and juicy chops.
Conclusion
With their tender beefy texture, ample marbling, and hearty rib bone, ribeye chops are one of the most prized and flavorful cuts of steak. Their richness pairs perfectly with butter or pan sauces. While costing more than other steaks, ribeyes provide a supreme dining experience that steak connoisseurs love to indulge in.