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 ...

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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.

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 ...