Bone-In Rib Eye Steaks with Chanterelles
"Bone-in rib eyes give you the most bang for your buck," says Thom Fox, chef de cuisine at San Francisco's Acme Chophouse. That's due to the cut's significant marbling (which makes it extra tender) and robust flavors. He tops his steaks with a pile of chanterelle mushrooms flavored with Dijon mustard and sweet Banyuls vinegar for a tangy kick.
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