Rib Eye

So a couple days ago I ventured into their rib-eye rounds. ❋ Unknown (2009)

I bought USDA choice rib-eye steaks on sale two weeks ago for $3.88 pound. ❋ Unknown (2009)

Morrow, 32, whose life has taken him to Texas and North Carolina, makes a pulled pork sandwich distinguished by a dry rub and crisp bits of shoulder meat, and a steak frites that pairs juicy rib-eye with a mess of hand-cut french fries. ❋ Unknown (2011)

Dacor, a California company, has what it calls a "simmer-sear" burner whose flame can go from melting chocolate without burning it to searing a rib-eye. ❋ Domenica Marchetti (2010)

The course trains ranchers, feedlot operators, butchers, chefs—anyone, really, who loves a good, thick rib-eye—in the fine art of promoting and defending red meat. ❋ Stephanie Simon (2011)

So, beef and all factory-farmed meat may be going from rib-eye to relic as we transition to a greener world... literally -- as in leafy, green vegetables. ❋ Organic Authority.com (2011)

Death pointed at the rib-eye steaks thawing on my kitchen counter and they shriveled, emitting a rank odor. ❋ Gita M. Smith (2012)

For the rib-eye test, a flame came up and enveloped the steak on the charcoal grill, which sparked concerns that a layer of PAHs was being deposited on the meat. ❋ Laura Johannes (2011)