I'm a huge fan of the bone-in rib eye as it is more flavorful than is the tenderloin. But in either cut, look for gat marbling as this will enhance both the texture and flavor of the meat. It also make the meat more tender.
If you're looking for flavor, ask for the rib-steaks closest to the chuck as they get a little more exercise, and hence have more flavor than those that run further from the chuck (shoulder). Suprizingly, the second most tender cut on the carcass isn't the rib-eye, but rather the petite steak, cut from the chuck. It is recognized by its small size, good marbling, and a thin line of gristle that runs through the center from end-to end. It is very flavorful and tender, but small in size, typically, no larger than a 1/4 pound or less. And, best of all, it's a cheap steak because few people know what it is. But I still love the bone-in rib steaks above all others.
Seeeeeeya; Goodweed of the North
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