These well-marbled steaks, taken from the steer's rib section, offer the perfect balance between the tough, full-flavored chuck and the super-tender but milder-flavored loin. Rib eyes taken from the rib end closest to the chuck consist of a number of different muscles. Rib eyes taken from the end closest to the loin, do too, but include a bigger portion of the prized eye meat and are often pricier.

Molly Stevens, author of All About Braising (W. W. Norton, 2004).