A bone-in ribeye, also called a Cowboy Steak, is what is used in the images of this recipe. During cooking, the bone takes longer to heat and cool down and this impacts the meat next to the bone. The meat by the bone can be 5 degrees cooler than the rest of the cut during cooking. The difference in temperature is important to keep in mind when checking the internal temperature for doneness. If using a boneless ribeye, you will follow the recipe and check the thickest part of the steak to determine the internal temperature.