Here's are five cuts that the pros actually order.
of Little Cafe in New York City, likes this cut for its higher fat content. This cut is, you guessed it, taken from the cow's ribs. Although tasty, this option often runs more expensive than other cuts.
"A ribeye has a higher fat content that gives the meat more flavor and doesn't dry out as much as other cuts when you cook it, such as a filet which tends to be leaner," says Manalang."I also like the chew of a ribeye!"is also a fan."The cut comes from the rib section of the cow, which means that it has plenty of marbling throughout," says Golden."This marbling helps provide an intense level of flavor that you won't find in other cuts like sirloin.
Golden also shares that ribeye steaks are great for searing and grilling and are incredibly easy to customize."Ribeyes also pair well with a variety of sides, making it the perfect steak for any occasion," Golden adds.
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