My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's "butcher's butter" in the shop. It's spinalis dorsi in ...

This steak is noticeably more tender with a rich and buttery texture, much of which is likely due to the ribeye's high fat content. Its generous marbling keeps the steak juicy throughout cooking ...

The Secret to Cooking the Perfect Bone-In Rib Eye Steak, according to Chef Wade Wiestling, VP of Culinary for Mastro’s Steakhouse in New York City. Cooking a flawless bone-in ribeye steak takes ...