of course have a vocabulary of their own: bring to a boil, simmer, remove from heat, a heaping tablespoon. You’d go crazy thumbing through a dictionary just to make sense of one recipe.
The rib eye or ribeye, also known as the Scotch fillet (in Australia and New Zealand), is a beef steak from the rib section. Meat from that section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef.
A cut of beef from the outer side of the ribs
(meat) cooked by dry heat in an oven
cook with dry heat, usually in an oven; "roast the turkey"
A cut of meat that has been roasted or that is intended for roasting
A dish or meal of roasted food
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
The process of roasting something, esp. coffee, or the result of this
Rib-eye steak, marinated in soy sauce, brown suger, paprika, cayenne, black pepper, onion powder, garlic