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What makes #1 for many. The very expensive, hard to get, usda prime ribeye cap. Special treat for me and my family.
Wanted to sous vide prepare my favorite cut of meat, the cowboy or bone in prime rib eye steak, one i used was 2 inches thick. Steak explains how steaks are graded, the difference between a prime and choice grading, which cuts more important to buy vs choice. I had a hard time justifying paying someone else an extra $23 per pound to cut.
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The bbq pit boys show you "tips and tricks" to help easily serve up "best steak anywhere", rib eye steak.