It’s the same area from which prime rib roasts are cut.
Why it’s great: Steaks cut from the rib section are quite tender and streaked with fat, which ensures the meat will be ultra juicy when cooked and a pleasure to eat.
How to serve: Because rib-eye is tender and juicy it’s well suited to quick cooking methods, such as grilling, pan searing and broiling. A purist would simply season this fine cut with some sea or kosher salt and some freshly ground black pepper. However, you could certainly flavour it, to taste, with your favourite steak-seasoning blend, or top it with a rich sauce.