"A ribeye comes from the area between the loin and the shoulder, and is commonly known for its rich flavor and juicy texture, ...

Take note of the grain when slicing coulette steak, and slice against the long muscle fibers to reduce their chew to a single bite. The chuck is a large primal that spans the cow's front shoulder.

I use chuck steak (also known as braising steak ... First make the filling, put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer.