I shop at a small market that has been in business forever. They only sell club steak which looks like rib eye to me but doesn't have the flavor of rib eye. The elderly butcher told me they are the same and rib eye should be called club steak. I'm confused as all the local large supermarkets sell both and rib eye looks more desirable.
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What is the difference between club steak and rib eye?
- Thread starter ellieh
- Start date
michael-in-phoenix
Well-known member
It depends entirely on who you pose the question to, as far as I can tell. Here's a link...
...to an article that describes club steaks, delmonico steaks and rib eyes pretty extensively, but there still seems room to wiggle on the definition.
Michael
http://www.steakperfection.com/delmonico/Steak.html
...to an article that describes club steaks, delmonico steaks and rib eyes pretty extensively, but there still seems room to wiggle on the definition.
Michael
http://www.steakperfection.com/delmonico/Steak.html
I thought club was a loin steak, another name for strip, but it seems to be a cut similar
to the ribeye. I agree with Michael, they're called different things in different parts of the country, one reason meat is now supposed to be labeled as to what part of the animal it's from. Of course, a small butcher probably can do what he wants. Here's a link that discusses club as being similar (not the same) as rib.
Edited to say>>>>
However, I checked my Bruce Aidells "The Complete Meat Cookbook and he comments on confusing names, specifically Delmonico being either rib or loin. As for the club steak, under the heading of short loin (where T-bones come from) he states "A bone-in steak without any tenderloin attached goes by many different names: bone-in top loin, New York strip loin(that's what they are generally called here in my part of Florida), shell steak, strip steak, Delmonico steak, and club steak. Take the bone away and the top loin steak gets called everything but late for dinner. Depending on what part of the country you're from, it can be called a Kansas City steak, New York strip steak, boneless club steak, ambassador steak, veiny steak, or strip steak."
So that leaves you right back where you started, the butcher will call it whatever he likes, lol...but they don't seem to be the same thing in most cases.
http://www.culinarycafe.com/Meat_Dishes/Steak_Glossary.html
to the ribeye. I agree with Michael, they're called different things in different parts of the country, one reason meat is now supposed to be labeled as to what part of the animal it's from. Of course, a small butcher probably can do what he wants. Here's a link that discusses club as being similar (not the same) as rib.
Edited to say>>>>
However, I checked my Bruce Aidells "The Complete Meat Cookbook and he comments on confusing names, specifically Delmonico being either rib or loin. As for the club steak, under the heading of short loin (where T-bones come from) he states "A bone-in steak without any tenderloin attached goes by many different names: bone-in top loin, New York strip loin(that's what they are generally called here in my part of Florida), shell steak, strip steak, Delmonico steak, and club steak. Take the bone away and the top loin steak gets called everything but late for dinner. Depending on what part of the country you're from, it can be called a Kansas City steak, New York strip steak, boneless club steak, ambassador steak, veiny steak, or strip steak."
So that leaves you right back where you started, the butcher will call it whatever he likes, lol...but they don't seem to be the same thing in most cases.
http://www.culinarycafe.com/Meat_Dishes/Steak_Glossary.html