Tanya Cauthen, teacher and owner of Belmont Butchery, and chef Maricel Gentile, Asian cuisine expert behind Maricel's Kitchen ...

As the name suggests, a ribeye comes from the rib section of the cow. They can be sold both bone-in (meaning part of the rib bone is attached) or boneless (which tends to be more common).

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on ... insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C.