The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. Any piece of meat with the bone left in has a slightly deeper flavor than if the bone is removed.
Preheat your grill or cast iron pan, and get a solid sear over medium-high heat. Then pop it into the oven for ~15 mins at 500°F to get the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.