Ribs 'n' Kabobs in Artesia serves 100% Zabiha Halal steaks: a 16 oz T-bone (with 24 hours notice), a New York Strip, and a rib eye as a weekend special. If you have been looking for halal steak in Los Angeles County or Orange County, all three come from the same HFSAA-certified kitchen as our ribs and kabobs. This guide explains how the cuts differ and how to order each one.
Ribs 'n' Kabobs is a family-owned, HFSAA-certified, 100% Zabiha Halal BBQ and grill restaurant at 18925 Norwalk Blvd, Artesia, CA 90701, serving Los Angeles County, Orange County and the rest of Southern California since 2014.
Why is halal steak hard to find in Southern California?
Steakhouses are everywhere in Southern California, but very few of them serve zabiha meat. A halal diner who wants a proper steak often ends up choosing between a steakhouse that cannot answer the halal question and a halal restaurant that does not serve steak at all.
Steak also asks more of a halal kitchen than ground meat does. A kabob can be made from many cuts, but a T-bone or a rib eye is one specific piece of the animal, and it has to come from a certified supplier like everything else. At Ribs 'n' Kabobs every steak is 100% Zabiha Halal, from hand-slaughtered beef, and the restaurant has been certified by HFSAA since it opened. There is no pork and no alcohol on site. Our post on our HFSAA certification explains what that means inside the kitchen.
Ribs 'n' Kabobs in Artesia serves three zabiha halal steaks: T-bone, New York Strip and a weekend rib eye.
Which halal steaks are on the menu?
| Steak | What it is, in general | How to order it here |
|---|---|---|
| T-bone | Bone-in steak with strip on one side and tenderloin on the other | 16 oz, 24 hours notice, two sides |
| New York Strip | The strip muscle on its own, usually boneless | On the steak menu |
| Rib eye | A well-marbled steak from the rib section | Weekend special |
T-bone
The T-bone is the steak most people picture when they hear the word. In general, it is a cross-section cut with a T-shaped bone in the middle, the strip on one side and a smaller piece of tenderloin on the other. That means two textures on one plate: the strip is firmer with a beefy flavor, and the tenderloin is softer.
Ours is 16 oz and needs 24 hours notice, so plan a day ahead. It comes with two sides.
The T-bone at Ribs 'n' Kabobs is a 16 oz zabiha halal steak that needs 24 hours notice and comes with two sides.
New York Strip
A New York Strip is generally the strip side of the T-bone on its own, without the bone. It is a good choice if you want a steak that is easy to cut and eat, with a solid, meaty chew. It goes well with mashed potatoes.
Rib eye
Rib eye is cut from the rib section and is usually known for its marbling, which keeps it juicy on a hot grill. We serve it as a weekend special, so it is not on the everyday menu. Our guide to halal daily specials in Artesia lists what the weekend usually brings.
How do I pick the right steak?
A few simple questions get you there.
- Do you want a bone? If yes, the T-bone. If no, the New York Strip or the rib eye.
- Do you want two textures in one steak? The T-bone gives you strip and tenderloin on the same plate.
- Is it a weekday or a weekend? The rib eye only shows up as a weekend special.
- Can you plan a day ahead? The T-bone needs 24 hours notice, so get in touch a day ahead through the contact page.
If you like beef but are not set on steak, the Dino Ribs and the Brisket Burnt Ends are the other big beef orders. We compare those two in beef ribs vs brisket.
How well done should a steak be?
That is your call, and the grill will cook to it. The usual doneness levels, from least to most cooked, are rare, medium rare, medium, medium well and well done. Thicker steaks like the T-bone hold their juices better at the lower end of that range, while some people simply prefer no pink at all, and that is fine too.
For food safety, the USDA's safe minimum internal temperature for whole cuts of beef, which includes steaks, is 145°F, followed by a three minute rest before cutting or eating. You can see the full chart on the USDA safe temperature chart. Resting also gives the juices time to settle back into the meat, which is why a good steak always sits for a moment before it reaches the table.
The USDA safe minimum for steaks is 145°F with a three minute rest.
What sides go with a halal steak?
Steaks come with sides, and the menu gives you plenty of room to build a plate. Some pairings that work well:
- Mashed potatoes for the classic steakhouse plate.
- Grilled asparagus or grilled corn for something off the grill.
- Garlic bread to mop up the juices.
- Green salad if you want to keep it light.
- Basmati rice or naan if you want the steak with a South Asian side.
The full list of sides is on the menu.
Visit us for a halal steak in Artesia
We are close to the 91 and 605 freeways, an easy drive from Long Beach, Cypress and Buena Park. Order the T-bone a day ahead and check the weekend lineup for the rib eye. Remember we are closed on Mondays.
Ribs 'n' Kabobs, 18925 Norwalk Blvd, Artesia, CA 90701.