For example, Chef Gulbro points out that bone-in ribeye that has had the meat and fat trimmed from the bone can also be considered a French-cut steak. "Some butchers may also call the Bavette or ...

and fatty when you hear "French," but this cut of beef is actually very lean. Because of this, the right marinade is crucial to get the best flavor and texture out of this steak. Chef K.C. Gulbro ...