Also rib eye, rib-eye
A boneless cut of beef from the rib section (between the short loin and the chuck). This cut is well-marbled with the fat that makes beef tasty. The cut features a round cross-section of muscle (the "eye") which is under-exercised, making this meat very tender. It is prepared both as a roast and as steaks.
The ribeye steak is also known as the Delmonico steak, after the New York restaurant which popularized the cut.
Lori Alden. "Beef Rib Cuts." The Cook's Thesaurus. 1996-2003. <http://www.foodsubs.com/MeatBeefRibs.html> (26 May 2004)
Sharon Tyler Herbst. "rib steak." The New Food Lover's Companion, Second Edition. 1995.
<http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2759,00.html> (27 May 2004)
"Rib-eye steak." Foodnotes. 2002. <http://www.mycustompak.com/healthNotes/Food_Guide/Rib_Eye_Steak.htm> (27 May 2004)