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There’s a reason why ribeyes are often considered the most exciting steak to cook. Besides being tender and flavorful, each bone-in ribeye consists of three distinct portions: the eye, the cap, and the ribs. The eye is the center of the ribeye, the same muscle that extends into the strip loin/NY strip. As seen in this video, when trimmed up it has a similar shape as a tenderloin. The bones on a rib roast (know as back ribs) come from the same area you’ll find pork baby back ribs. They’re far less popular than beef short ribs which have more meat, but are incredible when cooked low and slow. Lastly we have what is truly the holy grail of beef, the ribeye cap (or spinalis dorsi). This is typically pound for pound the most expensive cut and for good reason. Located on top of the ribeye, it’s what I consider to be the most flavorful cut on the cow and the texture is unbeatable. They usually only come as the cherry on top of a ribeye, but if you call around, some shops offer them separately.
