Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

Its generous marbling keeps the steak juicy throughout cooking and adds a lot of flavor. F&W's guide to ribeye helps you cook this cut perfectly and offers ideas for rubs, bastes and other flavorings.

Beef cuts that will work well include chuck eye steak, rib eye, and even T-bone. You can also substitute pork shoulder steak. Make sure to press the steaks into the pan while searing to ensure ...

This cut is actually two steaks — the New York strip ... least 5 inches of rib bone extending from the meat, the Tomahawk is actually a rib-eye or cote de boeuf. The extra 5 inches of bone ...