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Rib steak

Rib steak

Cut of beef with rib bone attached.

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 1,805 clicks on its links

  1. Beefsteak

    Flat cut of beef.

    21%

  2. Rib eye steak

    Beefsteak from the rib area.

    19%

  3. Tomahawk

    North American indigenous axe.

    15%

  4. Primal cut

    Piece of meat initially separated during butchering.

    9.8%

  5. Cut of beef

    Sections of meat from cattle.

    9.2%

  6. Filet mignon

    Cut of beef.

    6.5%

  7. Cotoletta

    Italian word for a breaded veal cutlet.

    6.3%

  8. Pork ribs

    Cut of pork.

    5.4%

  9. Entrecôte

    Cut of beef.

    3.7%

  10. Doneness

    Degree to which a piece of meat is cooked.

    2.3%

Readers come from

Share of the 2,375 readers arriving from another article

  1. Rib eye steak

    Beefsteak from the rib area.

    47%

  2. Pork ribs

    Cut of pork.

    8.5%

  3. Entrecôte

    Cut of beef.

    8.2%

  4. North Korean cuisine

    Culinary traditions of North Korea.

    6.2%

  5. Ribs (food)

    Cut of meat with bones from the ribs of an animal.

    6%

  6. Standing rib roast

    Cut of steak.

    3.2%

  7. Cut of beef

    Sections of meat from cattle.

    3.2%

  8. Beefsteak

    Flat cut of beef.

    2%

  9. T-bone steak

    Beefsteak cut with T-shaped bone.

    1.9%

  10. Meat chop

    Cut of meat served as individual portion.

    1.6%