Rib steak is a beef steak cut from the rib primal (ribs six through twelve), sold with the rib bone attached; when the bone is removed, the same cut is called ribeye steak. Both are well-marbled, and the fat self-bastes the meat during cooking, giving a rich, buttery texture and a robust, beefy flavor with a slight sweetness. It suits grilling, pan-searing, and broiling, where high heat builds a flavorful crust while the fat keeps the interior juicy, and it also holds up to braising and stewing. It pairs well with garlic, herbs, red wine, and mushroom-based sauces.