Final answer:
When plating a Ribeye, the eye, or central portion of the steak, should face the center of the plate as it is considered the most appetizing part and makes for an appealing presentation.
Step-by-step explanation:
When plating a Ribeye for service, the part that should be facing the center of the plate is C. The eye. The eye of the Ribeye steak is the large, central portion of the steak which is known for its tenderness and rich flavor. As such, it is often considered the most desirable and appetizing part of the steak, which is why it should be presented facing the diner to make an appealing first impression. The belly or "first bite" and the fat cover or fat "cap" portion are not traditionally positioned facing the center of the plate for aesthetic reasons.