Steak

Guide Note

Steak refers to any cooked cut of meat, though it most often refers to beef. Beef steak can be made from any cut, with differences mostly in the tenderness of the meat. More tender cuts, such as filet mignon, tend to be more select and expensive.

Fast Facts

1. Can be Grilled, Fried or Broiled
2. Often paired with potato dishes or mushrooms
3. Usually served with french fries in France
4. Salisbury Steak is actually based on ground beef
5. Cube steak is usually from the round cut and pounded until flattened

• Flank Steak - Found under the loins near the rear, flank steak is less tender, but thin. It can be easily married and broiled or roasted.
• Filet Mignon - Also called "Chateaubriand", this cut comes from the tenderloin, a thin strip in front of the round.
• Rib Eye Steak - Cut from the rib muscle, this cut is frequently used to make prime rib. The cut is wedged between the chuck and the short loin.
• Porterhouse Steak - Also called a T-Bone Steak, porterhouse is a large cut of sirloin, including both a strip steak and a medallion of filet mignon.

As steaks are whole cuts of meat, they only need be fully cooked on their exterior to kill any possible bacteria. Steaks can be cooked to any level of doneness, but medium-rare is frequently preferable in American cuisine for a red center tender texture.