ATVPT

The rib eye, or ribeye, also known as the Delmonico or scotch fillet (Australia) is a beef steak from a cow's rib section. When cut into steaks, the rib eye is one of the most popular (and expensive) steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled") than other parts of the cow. This extra fat makes rib eye steaks and roasts especially tender and flavorful. Unlike a lot of steaks, the rib eye is often served bone-in, particularly at high quality steakhouses. In its uncut form, the rib eye is known as a rib roast.