Carnes

Boneless ribeye steaks

Boneless ribeye steaks
Popularity 2 recipes

Used in multiple popular recipes

Ingredient Information

Name

Boneless ribeye steaks

Category

Carnes

Popularity

2 recipes

Status

Inactive

Description

Boneless ribeye steaks are cuts of meat obtained from the lower part of the animal's ribs, typically from beef or pork, from which the bone has been carefully removed to facilitate cooking and consumption. These steaks are usually tender and juicy, ideal for grilling, pan-frying, or baking, allowing them to absorb marinades and seasonings evenly.

The origin of this cut is universal in beef and pork, but its popularity and cutting methods may vary by region. In Latin American cuisine, this ingredient is valued for its intense flavor and versatility in both traditional and modern dishes.

Properties: Boneless ribeye steaks are an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, essential for energy and muscle repair. As they contain no bone, their preparation is quicker and more practical, ideal for recipes that require even cooking and an elegant presentation.

Synonyms in Spanish (Latin America): filetes de costilla deshuesados, bistec de costilla sin hueso, chuletas sin hueso (more common for pork), or simply "filetes de costilla." The name may vary depending on the country, but it generally refers to the same cut prepared for easy consumption.

Nutritional Properties

5mg
zinc
0g
fiber
60mg
sodium
2.6mg
iron
7.5mg
niacin
330mg
potassium
0g
sugars
250
calories
26g
protein
80mg
cholesterol
17g
total fat
2.5mcg
vitamin b12
0g
carbohydrates
7g
saturated fat

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