Bone-In Ribeye - $22/lb

The one, the ONLY, ribeye…prized by carnivores and the occasional meat dabbler alike. You have some people who equate their “foodie-ness" with how rare they cook their steak, but I recommend that you cook a ribeye not too too rare to ensure that the fat is properly rendered. But if you like to eat unrendered, waxy fat, be my guest!

If you're a meat nerd like me and like to know the anatomical muscles that make up a steak then keep on reading. There are actually two parts to a ribeye. The “eye” in the middle of the steak is part of the loin or the longissimus dorsi muscle. Then, there is the “cap” on the outside. It’s that bit that starts to separate and dangle off when you cook a ribeye and I think it’s one of the single best bites on the whole cow. This cap is also called the deckle or the spinalis dorsi.

• Cooking Methods: Grill, Skillet, Skillet-to-Oven