Rib Eye Steak
Other names: Entrecôte, Delmonico, Scotch Fillet
How it’s sold: Bone in or boneless
Where it’s from: Upper ribcage, ribs #6-12. Ribeyes are basically a prime rib or standing rib roast cut down into individual steaks
What it looks like: Lots of fat marbling the meat and large pockets of fat interspersed throughout. The middle (central eye) has a finer grain while the outer section is looser and fattier.
What it tastes like: Ribeyes are deeply beefy and juicy, with plenty of fat to carry their flavor.