In a video shared by Food Network, Michael Symon, the original Iron Chef and owner of several Cleveland restaurants, revealed that the ribeye is the absolute “king of steaks.”

The ribeye steak is a large cut that comes from the cow’s rib — the front of its backbone, to be specific — and it features a rich flavor with a good amount of marbling throughout.

Beyond its huge size, the ribeye also has what Symon believes is the perfect balance between fat marbling and tenderness, giving it the best texture and flavor of all steak cuts.

Unlike other cuts, the ribeye needs no extra seasoning, as it has its own flavor due to the intramuscular marbling of fat. Its high zinc and iron contents further add to its taste.

The ribeye is also a great cut for prolonged bouts of cooking. Thanks to its large size and fat content, it can cook for longer periods and still maintain a good taste and texture.

The cut is ideal for grilling, broiling, and frying, boasting numerous recipes that enhance its flavors without requiring hours of brining or a heavy crust of herbs and seasoning.