Ribeye might be better known than picanha in the U.S., but does that actually make it the superior cut of steak? Here's how ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

Some people swear by a porterhouse or a T-bone; some are die-hard for the New York strip; some won’t touch anything but filet mignon. But for me, the ultimate steak is the bone-in rib eye.

Whether you prize it or think it's completely overhyped, filet mignon makes you picture an expensive, candlelit dinner at a high-end restaurant (cliché points if it's Valentine's Day).

Filet mignon pairs well with many flavors ... the Tomahawk is actually a rib-eye or cote de boeuf. The extra 5 inches of bone can be cleaned of excess meat and then cooked over medium-high ...