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Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Please help improve it or discuss these issues on the talk page. This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the “eye of the ribeye”. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle.