What is the best and most expensive steak?
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In the United States cuisine, a bone-attached beef rib can be called "rib steak", "beef ri, "bone-in beef ri, "tomahawk steak", "bone-in rib steak", "ribeye steak" or "cowboy cut". ... In British cuisine, the terms cote de boeuf, and tomahawk steak, have been widely adopted to refer to the bone-attached rib steak..
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Although entrecote counts as the front part of the animal it is tender and marbled and suitable for frying or grilling. A piece of entrecote with the ribs left is called Rib-eye (or Rib eye, the "eye" is the lump of fat in the middle of a fine cut) or Cote de boeuf. Also known as Scottish fillet..
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