rib steak (when sold bone-in); Spencer steak, Delmonico steak, beauty steak, entrecote, market steak (when boneless)
A steak cut from the rib section of the steer, rib-eye steaks may be sold boneless (shown) or bone-in. It's an exceptionally tender and juicy steak, ideal for quick-cooking methods like searing or grilling. It is one of the pricier steaks available.
One 1-1/2-inch-thick steak serves 2 to 3 people.
Ask your butcher for cuts from the small end of the rib (closer to the short loin), where the tender eye muscle is larger, rather than from the large end (near the chuck), where there are tougher shoulder muscles. Look for steaks with ample marbling. Ideal thickness is at least 1-1/2 inches.