This only leaves the question: What are the best cuts of steak? Do you go for a melt-in-your-mouth filet mignon, or a hunk of ribeye that would draw the envy of your caveman ancestors? Or perhaps ...
or the tomahawk steak, which is a bone-in ribeye with a french-cut bone, where the meat is cleaned away from the bone largely for aesthetic purposes. The New York strip—which you may hear referred to ...