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.

Sources:
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)

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