Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. French butchers call it bavette, broil ribeye steak means “bib”. Flank steak is relatively long and flat cut, with significant graining.
Flavorful but chewy, it is characteristically cut thinly on the bias for ease of consumption. Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. This meat-related article is a stub. You can help Wikipedia by expanding it. Please help improve it or discuss these issues on the talk page. This article relies largely or entirely on a single source.
Relevant discussion may be found on the talk page. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the “eye of the ribeye”. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. In Australia and New Zealand, “ribeye” refers to a bone-in rib steak, while the boneless ribeye is known as “Scotch fillet” or “whiskey fillet”.