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Breakfast Steaks



Breakfast Steaks are beef steaks that are cut about 1/16th of an inch thick (15 mm), though you will see steaks labelled "breakfast steaks" that are up to 1/2 inch thick (1 cm.)

The idea is that you would have them at breakfast, but they can also be used for other things such as steak sandwiches.

Cooking Tips

Meant to be pan-fried.

See also:

Beef Steaks

Arm Steak; Ball Tip Steak; Beef Rib-Eye Steak; Beef Rib Steak; Beef Steaks; Bistecca alla Fiorentina; Bistecca alla Panzanese; Bottom Round Steak; Breakfast Steaks; Cap On / Cap Off; Chateaubriand Roast; Chef Style Prime Rib; Chuck 7-Bone Steak; Chuck Eye Steak Boneless; Chuck Eye Steak; Chuck Steak; Club Steak; Cube Steak; Delmonico Steak; Entrecôte; Eye of Round Steak; Filet Mignon; Flap Steak; Flat Bone Sirloin Steak; Hanger Steak; London Broil; Minute Steak; Onglet à l'échalote; Onglet en Sarment; Philadelphia Cheese Steak; Pin Bone Sirloin Steak; Pittsburgh Rare; Pope's Eye; Porterhouse Steak; Round Bone Sirloin Steak; Round Steaks; Round Tip Steak; Rump Steak; Salisbury Steak; Sauce Diane; Shoulder Steak; Sirloin Steaks; Sirloin Tip Steak; Skirt Steak; Steak au Poivre; Steak Diane; Steak Tartare; Steak; Strip Loin Steak; Sushi del Chianti; T-Bone Steak; Tartarmad; Tenderloin Steak; Top Blade Steak; Top Round Steak; Top Sirloin Cap On Steak; Top Sirloin Cap Steak; Top Sirloin Steak; Tournedos Rossini; Tournedos; Tri-Tip Steak; Under Blade Steak; Wedge Bone Sirloin Steak

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Citation

Oulton, Randal. "Breakfast Steaks." CooksInfo.com. Published 31 July 2004; revised 26 June 2009. Web. Accessed 09/26/2016. <http://www.cooksinfo.com/breakfast-steaks>.

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