As the name suggests, a ribeye comes from the rib section of the cow. They can be sold both bone-in (meaning part of the rib bone is attached) or boneless (which tends to be more common).

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

But for me, the ultimate steak is the bone-in rib eye. The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If you’re getting more than one bone in your ...

including ground beef, strip steak, and ribeyes. The rib primal cut is broken down into some of the most prized cuts of steak ...

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on ... insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C.