Rib eye, my favorite cut!

First off, let me tell why the "Rib eye" is my favorite cut, it gives you great flavor because it is cut from the roast that sits at the top of the rib primal. Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking. I prefer mine medium rare to ensure maximum flavor, with only using garlic salt & fresh ground pepper. You do not need any steak sauce if prepared correctly (especially A-1)! Why would you want to diminish the great flavor that the rib eye delivers, besides, it's a slap in the face of the person preparing your steak. If I am ever with someone that asks for A-1 I will slap you in the face with your steak & you will probably never be invited to my house again or asked to leave the steak house you are in. I could never understand why anyone would get their steak well done, it totally defeats the purpose & you lose all of that great flavor that the rib eye delivers & you might as well chew on shoe leather. If you don't want it medium rare, at least order medium this way there's still a warm pink center.

See the diagram below.

The rib eye or ribeye, also known as the Scotch fillet (in Australia and New Zealand), is a beef steak from the rib section.

I strongly suggest that at least once in your life that you go to a http://www.primesteakhouses.com/, there you will have the ultimate steak experience. Ask for a rib eye with good marble, you will not be disappointed unless you order it well done.

I also have a great love for wine, I suggest you pair this tasty cut of meat with a full bodied red wine. I prefer Bordeaux http://bordeaux.com/default.aspx?culture=en-US&country=CA but there are plenty of great wines out there. Argentina is producing some great Malbec's, Italy has great Super Tucan's & Barolo's, Australia, & can't forget about the good ol' U.S of A.

After a great meal like that go ahead & light up your favorite cigar, I prefer & suggest a fuller bodied cigar after a heavy meal like a Rocky Patel 15th Anniversary (http://www.rockypatel.com/) or a 601 Blue label (http://www.eobrands.com/)

Anyways, that's my take on Rib eye. The most awesome cut of meat, enjoy!