Then came the steaks, a porterhouse for one and a rib eye.

The rib eye also made a good showing, although the chef's interpretation of medium rare was too close to purple.

The rib eye, with its wonderful crust, was also running with juices.

Just as bad was the grilled rib eye, which contained so much sinew that we gave up.

On two occasions, the rib eye was not available.

I enjoyed the best rib eye I've had in years.

The rib eye, though, was thin and not nearly as impressive.

I pulled the rib eye steaks out of the broiler.

My rib eye was simply a great piece of meat, cooked with care and precision.

In February, the feedlot took a sonogram of his rib eye and ran the data through a computer program.