1846 C. E. Francatelli 244 French beef-steaks..may..be garnished with..either of the sauces named for small rib steaks.
1922 J. Joyce iii. xvii. [Ithaca] 628 On the middle shelf..a small dish containing a slice of fresh ribsteak.
2000 S. Fallon & M. Rothschild (Lonely Planet Guide) 163 A rib steak in a rich brown sauce of Bordeaux wine, shallots, butter, herbs and bone marrow.