We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.

This is a 12Oz Wagyu-Angus cross breed steak. Full of flavor and EXTREMELY tender. This product has been aged for 14+ Days to improve tenderness and flavor.

Recommended Doneness: Medium-Rate, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Source: Uruguay