Ribeye

I have always liked prime rib roast which I only indulged in at banquets or when they served it baked with a rosemary and garlic crust at the Provo Temple.  Recently I have heard a lot about ribeye steaks which are supposed to be a nearly ideal form of beef in terms of tastiness and balance between protein and fat.  I purchased a pack of three ribeye steaks for what was supposed to be a very good price by still seemed quite pricey at $7.99 a lb.  They are the steak form of prime rib and quite delicious.  For the past two days I combined the steak I ate with lesser steaks on the first day and with some lamb breast today.  I think that more than one ribeye is too much for me to handle.  Tomorrow I will eat my last ribeye in solitary splendor and see if it will suffice.  I suspect it will.