Beef Steak Recipes
porterhouse steak
Porterhouse steak is a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip - the tenderloin of which is often served separately as filet mignon.
t-bone steak
T-bone steak is cut from the middle section of the short loin, and is similar to the porterhouse steak. It has a smaller piece of the tenderloin, which is usually grilled or pan-fried.
flank steak
Flank steak has a great flavor and should be sliced thin against the grain for maximum chewability. Use flank steak to make the classic London broil.
rib-eye steak
Rib-eye steak is made from the blade roast.
rib steak
Cut from the rib section, tender rib steaks can be purchased bone-in or as boneless rib-eye.
filet mignon steak
A filet mignon is a small round steak, weighing about 75g (3 oz), cut from the end of the fillet.
top round steak
Top round steak is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes.
tenderloin steak
Often considered the most tender cut of beef; tenderloin steak responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.
