The ribeye steak is cut from the rib. It may have a large rib bone or may be boneless. A ribeye steak is a tender and tasty cut of beef. Since it is a more tender cut, it should be cooked by broiling, pan broiling, or grilling. Broiling, a dry heat method, can be done by direct heat either

(a) by gas flame or electric coils in the range oven or portable unit, or
(b) over hot coals or charcoal, or
(c) in a hot, uncovered skillet on top of the stove.

Pan broiling is also a dry heat method similar to oven broiling, except that a heavy skillet is used on top of the range.

A ribeye steak one to two inches thick, cooked out doors on a charcoal grill will sharpen appetites by the pleasant aroma of outdoor cooking so provide extra large portions.