In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.

The rib steak can also be prepared as a tomahawk steak which requires the butcher to leave the rib bone intact,[1] french trim the bone and leave it at least five inches long.

[2] It is considered a more flavorful cut than other steaks, such as the filet, due to the muscle being exercised by the animal during its life.

It is the marbling of fat that makes this suitable for slow roasting or grilling cooked to different degrees of doneness.

Marbling also increases tenderness, which plays a key role in consumers' rib steak purchase choices.