A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center portion of the rib steak, without the bone.
It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during its life. Its marbling of fat makes this suitable for slow roasting or grilling cooked to different degrees of doneness.