See also beef.
the finest cut of beef, filet mignon has a tender, melt-in-your-mouth
texture that can be cut with a fork. For steakhouse results at home,
brush your filets with a combination of melted butter and oil and broil
to medium rare.
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.
—Cut from the loin between the T-bone and rib
section, this steak is firm, tender and flavorful. It has a bone along
one side, but no tenderloin.
—This expensive boneless cut comes from the
small end of the tenderloin. Lean and especially tender, filets are
usually one to two inches thick.
—Taken from the underbelly between the rib and
hip, flank steak is long, thin and more fibrous. It's usually
tenderized with a marinade, broiled or grilled whole, and then thinly
sliced across the grain.
—This is a general term for any lean and less tender steak cut from the top round, sirloin or shoulder.
New York (Strip, Shell, Delmonico, Kansas City)
the short loin, this tender steak is like a
porterhouse without the bone and tenderloin.
—One of the best, most expensive cuts, this steak contains the most-tender meat from both the top loin and the tenderloin.
—Cut from the rib section, this steak is
tender and flavorful. When the bones are removed, it is sold as the
extremely tender rib-eye
—This cut is taken from the hind rump section. This tougher steak requires slow, moist cooking.
—This cut lies between the very tender short loin and
the much tougher round. When boneless, these steaks are sold as top
(more tender) and bottom sirloin
(less tender). Popular
bone-in sirloins include the pinebone, flat bone
and round bone
—Cut from the flank, skirt steak is the diaphragm
muscle, a long, flat piece of meat. Flavorful, but rather tough, this
cut must be cooked properly (either quickly grilled or braised
) for the
—This crosscut of beef includes parts from the top
loin and the tenderloin. It's similar to the porterhouse, but with a larger portion of choice tenderloin.
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