Cut from the sirloin area of the cow, a flat bone sirloin steak has a flat, cross-cut bone from the hip in it. Occasionally, it may contain a small segment of another bone, which is a vertebra bone from the back. The cut contains meat from the following muscles: tenderloin, top sirloin, flap and tri-tip….
Entries on or related to beef steaks
Beef steaks. Ann1992 / Pixabay.com / 2017 / CC0 1.0
Hanger Steak
Hanger steak is a small cut (about the size of your hand). It is very popular in France, but available in North America only at specialty butchers. It is from the plate at the lower part of the diaphragm of the cow, between the loin and the last rib and attached to the bottom of…
Lip-On Ribeye Beef Roast and Steak
Lip-On Ribeye is essentially a Prime Rib roast without the bones. The “lip” that is left on refers to a two-inch (5 cm) piece of meat that is left on at the end of the ribeye muscle. The lip piece is largely fat, with some meat in it. Because it is largely fat, the overall…
London Broil
London broil is a cut of beef suited for a technique of cooking beef that converts a tougher cut of beef into more tender slices of cooked steak. The actual cut of beef can be Top Round Steak, Chuck Shoulder Steak, Flank Steak, Sirloin Tip, etc. American food writer James Beard preferred using flank steak…
Onglet à l’échalote
Onglet à l’échalote is hanger steak that is grilled, removed from heat, immediately sprinkled with finely-chopped shallots and let rest for 5 minutes before serving. The heat from the meat causes the shallots to sweat, transferring a subtle amount of the taste into the steak.
Onglet en Sarment
Onglet en Sarment is hanger steak that is grilled over dried grapevine branches. It is popular in the Bordeaux area of France.
Philadelphia Cheese Steak
A Philadelphia Cheese Steak is a sandwich roll that has beef and cheese in it. The Olivieri family in Philadelphia claims to be the first to have made the sandwiches, in the 1930s. The family still owns and runs “Pat’s King of Steaks” in Philadelphia. Their sandwich store was shown in the movie “Rocky.” Many…
Pin Bone Sirloin Steak
Cut from the sirloin area of cattle, a pin bone sirloin steak has in it the same T-bone that appears in the porterhouse and T-bone steaks. It also has, in a corner of the steak, an oval cross-section of a bone which is called the “pin bone”, which is the top of the hip bone….
Pittsburgh Rare
Pittsburgh rare is a term describing a degree of doneness for beef steaks. It is considered to be an internal temperature of 110 F (43 C.) The steak should be very charred on the outside, even having black bits on it, but very rare (as in blood red) and still quite cold on the inside….
Pope’s Eye
In Scotland, a Pope’s Eye is a beef steak cut from the Round at the top of the leg. Though it’s a pretty tough cut, it is sold for frying or grilling / broiling. See also main entry for “Beef Round.”
Porterhouse Steak
In North America, porterhouse is a very large, flavourful, juicy steak cut from the short loin and sold with a T-shaped bone in it. To be called a porterhouse steak, it has to have a portion of the tenderloin in it no smaller than 3 cm (1 ¼ inches) in diameter. This tenderloin portion in…
Round Bone Sirloin Steak
A round bone sirloin steak is cut from the sirloin area of the cow. In the steak there is a cross-section of a round bone.The steak is a cross-section of meat muscles including the bottom round (aka outside round), the tri-tip, the top sirloin and the tenderloin. The steaks cut in the sirloin are, in…
Round Steaks
Round Steak is a bit of a confusing term. Some people use it as a generic term to describe all the various steaks from the Round area, including Rump Steaks, etc. Full-Cut Round Steak A Full-Cut Round Steak is a steak cut across the Round that will contain some meat from various parts of the…
Round Tip Steak
Round Tip Steak is cut from the Round Tip Roast, which is cut across various regions of the primal Round region of a cow. It is a boneless cut. If the steak has been cut from a Round Tip Roast that has had the cap cut off (meaning the outside layer of fat, and some…
Rump Steak
What a rump steak is depends on where you are. North Americans have a completely different interpretation from the rest of the English-speaking world, and in France, it is completely different again, taken to higher levels of refinement. When you are looking at recipes for rump steak, it’s very important to suss out what audience…
Salisbury Steak
Salisbury steak (aka hamburger steak) is the American name for a seasoned beef patty made from ground beef. It is cooked and then served on a plate as the “main event”, as you would a cut of meat, with a side of potato (typically mashed) and with vegetables, and usually a sauce, typically gravy. The…
Sauce Diane
Sauce Diane is not the same as the sauce that is produced in making Steak Diane. Larousse Gastronomique (1988 edition) refers to it as a cream sauce flavoured with peppercorns and truffles. Escoffier in his Guide Culinaire, 1907, calls for cream, Sauce Poivrade, truffle, hard-boiled egg white, and says the sauce is for venison. In…
Shoulder Steak
Beef shoulder steak is cut from the area of the chuck just behind the arm roast/steak. It is very flavourful, but needs braising. Boneless. Cooking Tips Some people will barbeque, grill or pan-fry this after marinating overnight.
Sirloin Steaks
Several different cuts of steak are cut from the beef sirloin section Generally, the term “sirloin steak” is taken to be a sirloin steak with a bone in it, but boneless are also cut. American food writer James Beard wrote: “The sirloin is a short piece of meat that extends along the short loin to…
Sirloin Tip Steak
Despite its name, Sirloin Tip Steak is from the round area of the cow. It comes from the bottom tip of the Sirloin, which actually falls into the round area. It’s cut from a less-tender part of the same muscle as Sirloin Tri-Tip steak is (which actually does fall into the Sirloin area of the…
Skirt Steak
Skirt steak is a long, thin, flat, boneless, tough piece of meat that was the cow’s diaphragm muscle in the beef plate area. The coarse grain runs across the strip rather than lengthwise. The cut has abundant marbling, so it cooks up with good flavour. Traditionally, skirt steak has come from the flank, and it…
Steak
A steak is a piece of food that is cut into a thick slice. In the English-speaking world, it used to always be equated with a slice of beef, or failing that, fish such as tuna or salmon. Food historian Alan Davidson wrote, “Steak: a piece of meat (beef, unless otherwise indicated) or fish cut…
Steak Diane
Like Caesar Salad, there are so many variations of Steak Diane, and so many people saying “well, the way I like to make it….”, that it’s difficult to know what’s authentic anymore. In general, it’s a tender, boneless beef steak, usually cut from beef tenderloin, and generally about ½ inch (1 cm) thick, whether “naturally”…
Steak Tartare
Steak Tartare is a savoury dish made from raw beef that is ground or finely chopped. Occasionally unwary people order it, thinking it is steak with tartare sauce. Many people who do try it, don’t like it on account of the texture of the raw meat. It is popular in the Czech Republic, Slovakia, Poland,…