Michael Symon is the culinary king of Cleveland who has been winning awards for his innovative cooking since 1998. The chef specializes in meat and is skilled at cooking up a fine cut of beef, as evidenced by his restaurant Mabel's BBQ, and there is one steak cut in particular that he says reigns supreme.

If you love a steak that has plenty of delicious fat as well as tenderness, go with a bone-in ribeye, which Symon loves to cook using a reverse sear. "To me, [it's] maybe the king of steak," the chef says. "It has the perfect balance between tenderness and a good amount of marbleization and fat, which I love in a steak."

To reverse sear, Symon cooks the steak with aromatics like rosemary and garlic in a relatively cool oven until its internal temperature is just right from edge to edge. Then, he turns things up by getting a cast iron pan ripping hot and searing the steak quickly to obtain a beautiful crust, followed by a butter basting.