The rib eye steak is cut from one of the fore ribs of the animal and in the UK is usually off the bone. The part of the rib cage that the steak is from allows it to be a lightly worked muscle making it tender and with a good fat content.
A great rib eye steak needs to be at least an inch thick, dry aged and with plenty of fat. Keeping to a big thick steak allows for the formation of a good “crust” on the outside with all the associated flavour whilst retaining some moisture in the centre. The fat content is what gives the rib eye it’s flavour and comes from the meat itself as well as the surrounding tissue. There should be a good marbling of fat running through the meat and a nice thick block of fat at one end of the steak.