The Ribeye

Also Sold As: Beauty Steak, Market Stek, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte.

Where It’s Cut From: The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of theSpinalis muscle you’ll find in your steak—that’s the cap of meat that wraps around the fatter end of the steak.

What It Tastes Like: Highly marbled with a large swath of fat separating the Longissiumus from the Spinalis. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the Spinalis section will have a looser grain and more fat. Many people consider the Spinalis to be the absolute tastiest quick-cooking cut on the cow.

The Best Way to Cook It: Pan-frying, grilling, broiling. Because its copious fat is prone to causing flare-ups, grilling can be a bit tricky. Have a lid ready, and stand by with the tongs in case you need to rapidly spring into action and retrieve them from the depths of a fireball.