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In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.

Beef steaks encompass a dizzying array of cuts. From the fatty and thick ribeye, which is perfect for grilling, to the small and lean breakfast steak, many types of beef fall under that umbrella.

Some cuts have a lot of marbling, or fat woven throughout the piece of meat. A fat cap, which is a thick outer layer on the meat, also adds flavor to different cuts. Here's how I cook different ...