The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak. Because of abundant marbling throughout the meat of this cut it is loaded with flavor and remains tender during cooking. This steak is best grilled (ask anyone) and will remain tender up to medium, though it is still good at medium well.