See also beef.
Steaks are slices of fish or meat (usually beef) that are ready to be cooked in individual portions. Fish steaks are typically five- to-eight ounce cuts from larger fish like salmon, halibut or tuna. Beef steaks come in a wide variety of cuts that will be explained here. After a quick primer, you'll be ready to enjoy a juicy steak right off the grill or make fantastic steak fajitas or steak au poivre.
The most tender cuts of beef come from the cow's most lightly used muscles, especially the tenderloin, or short loin, along the upper back. More heavily exercised muscles from the animal's front (chuck) and rear (round) produce pieces that are tougher.
In addition to becoming familiar with the different cuts, always look for brightly colored, red to deep red steaks with moderate marbling (flecks or streaks of fat). USDA grades will also g
View BigOven's steak recipes