The ribeye steak is arguably the most sought-after cut of meat from the forequarter. Ribeyes come from the loin, the muscle resting along the animal’s spine. The loin is a muscle that rarely gets ‘worked’, so it tends to provide the most tender roasts and steaks. What sets ribeye apart from other steaks is its adequate marbling of fat. Letting this steak roast in the oven, on the grill, or in the pan under low heat for a while allows this fat to render itself into the meat. Ribeyes are, without a doubt, one of the richest steaks in terms of flavor and top the charts in tenderness as well.