Steak

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.

• Flank Steak - Found under the loins near the rear of the cow, flank steak is less tender, and a thin cut. It can be easily marinated and then 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 usually only need be fully cooked on their exterior to kill any possible bacteria. Some steaks sold to restaurants and to consumers, however, are tenderized at the processor plant using a method that pierces the surface of the steak. This would allow contaminants of the surface of the steak to be forced inside, so to be absolutely safe, all steak should be cooked through.http://blogs.consumerreports.org/safety/2009/12/tender-is-the-steak-but-risky-too.html