The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is left attached it is called a Rib Steak. Because of excellent marbling of the meat, this cut of beef it is loaded with flavor and remains tender during most any cooking process. This steak is best grilled or broiled and will remain tender up to medium though it is still good at medium well. Because of the excellent flavor, the Rib-Eye Steak does not require much in the way of seasoning above salting. It should be brought to near room temperature before cooking and salted liberally just before it goes on the grill or under the broiler.)
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