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The Best Of Beef: Top 10 Steak Cuts
Posted on: December 1, 2016 at 23:01:52 CT
JeffB MU
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http://www.bodybuilding.com/content/the-best-of-beef-top-10-steak-cuts.html
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Porterhouse
This particular steak is considered the "king" of steaks mainly because it's actually two steaks in one. On one side you have a New York strip, and on the other is a rather large filet mignon. The porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion. It comes best when grilled, but can also be sautéed, broiled, or pan-fried.
T-Bone
This steak is named after its T-shaped bone. It's similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak.
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Filet Mignon
This is the most tender cut off the cow. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness. ...
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Porterhouse
This particular steak is considered the "king" of steaks mainly because it's actually two steaks in one. On one side you have a New York strip, and on the other is a rather large filet mignon. The porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion. It comes best when grilled, but can also be sautéed, broiled, or pan-fried.
T-Bone
This steak is named after its T-shaped bone. It's similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak.
...
Filet Mignon
This is the most tender cut off the cow. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness. ...
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The Best Of Beef: Top 10 Steak Cuts - JeffB MU - 12/1 23:01:52