The bone-in ribeye is the steak lover’s steak. Rich marbling runs through every bite and melts as it cooks, giving you deep, beefy flavor and a tender, juicy texture. Cooking it on the bone adds flavor and helps the meat stay moist, so it’s hard to go wrong whether you’re grilling, pan-searing in cast iron, or reverse-searing a thick cut. Season it with salt and pepper, let it rest a few minutes after cooking, and enjoy.