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What Chefs Know Best: Chefs' Value Guide

Slide 7 of 26

Buy This Not That: Rib-Eye

Rib-Eye Not Kobe

"I prefer a well-marbled rib eye to Kobe beef," says Nancy Silverton of Osteria Mozza in Los Angeles. "People say we have the best steak in town, but it's the rub, not the cut, that they remember."

slideshow Recipes by Nancy Silverton

Illustration © Kathryn Rathke.

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