Steak

Ribeye is my favorite cut of beef. It’s fatty and tastes beefy in a slightly gamey way. Plus, in my opinion (and Jeffrey Steingarten’s, too), the best part of the entire cow is on the ribeye (see figure 1).² The Spinalis dorsi—also called the lifter or the rib cap—is the narrow strip of super marbled meat on the other side of the “rib’s-eye” from the bone. Always choose the ribeye with the biggest lifter.