A strip steak is a good quality boneless beef steak. Such cuts of beef are close to porterhouse or T-bone steaks, except the tenderloin piece has been “stripped” off. They range from 2 to 6 cm in thickness (1 to 2 ½ inches), though they can be thicker. They have good flavour and marbling. With…
Entries on or related to beef steaks
Beef steaks. Ann1992 / Pixabay.com / 2017 / CC0 1.0
Sushi del Chianti
Sushi del Chianti is raw beef, marinated in olive oil with herbs and spices, and put on skewers. It can be served raw, or slightly cooked. Sushi del Chianti is a take on either raw fish sushi, or steak tartare. The meat used needs to be very tender. History Notes Sushi del Chianti was popularized…
T-Bone Steak
A T-bone Steak is cut from the middle of the short loin. It is very similar to a porterhouse steak. They both contain a T-shaped bone and a small portion of the tenderloin; however the porterhouse has more tenderloin than does a T-bone. The diameter of the tenderloin piece in the T-bone steak must be…
Tartarmad
Tartarmad is a Danish version of steak tartare. It is an open-faced sandwich consisting of raw minced beef, seasoned with salt and pepper, served on a piece of dense, often black, rye bread. The sandwich is topped with grated horseradish, fresh rings of onion, and a raw egg yolk. It may be garnished with minced…
Top Blade Steak
A top blade steak (aka “flat iron steak”) is cut from a top blade pot roast by cross-cutting the roast in the middle, where there is a horizontal layer of connective tissue gristle. The steaks are then trimmed. Top blade steaks are sometimes oval shaped; other times, they have a shape more like the bottom…
Top Round Steak
A top round steak is a beef steak cut from the top round roast, which in turn is cut from the primal round region of a cow. See also: “beef round.” Cooking Tips This cut of beef requires slow, long moist cooking. Or, you can cut it into thin strips, and use in stir fry….
Top Sirloin Cap On Steak
A Top Sirloin Steak with the “cap” left on, the cap being a boneless, triangular piece of meat with fat that is a little chewier than the rest of the Top Sirloin Steak. Cooking Tips Dry heat cooking.
Top Sirloin Cap Steak
This is smaller than a Top Sirloin Steak because it is cut from it (at a right angle to the grain.) It is a boneless, triangular cut that is not always sold everywhere; sometimes it is just left on the Top Sirloin Steak. It will be a little chewier than the rest of the Top…
Top Sirloin Steak
The top sirloin steak is made from any of the four bone-in sirloin steaks by trimming the bones out. Top sirloin is not as tender or expensive as cuts from the short loin, but it is still a very good steak choice: one that many barbequers consider to have superior flavour, and one that butchers will…
Tournedos
Tournedos are basically Tenderloin Steaks, except they are Tenderloin Steaks that are always cut thickly from the centre of the Tenderloin Roast. Tournedos are very tender, very lean and very expensive medallions of meat. They are usually served with other embellishing ingredients, though, for what nature gave them in tenderness, it held back in flavour…
Tournedos Rossini
Tournedos Rossini is beef steak with foie gras. To make it, you start by making from scratch fresh, crisp rounds of sautéed bread the same width as that of the beef tenderloin cuts that you will be using. Small slices of beef tenderloin are sautéed about 2 minutes per side and placed on top of…
Tri-Tip Steak
A steak cut from the Tri-tip Roast. Cooking Tips There is a variation of the cut, which has no outside fat on it. But this is insanity. These steaks have less marbling than other sirloin steaks, so the danger is that they will dry out during cooking. They need to be cut at least ¾…
Under Blade Steak
An Under Blade Steak is cut from an Under Blade Roast and, like an Under Blade Roast, has to be cooked with moist heat.
Wedge Bone Sirloin Steak
Wedge bone sirloin steak is a steak cut from the sirloin area nearest to the round area of cattle. At the bottom of the steak, near the middle, there is a small wedge-shaped bone which is a cross section of the hip bone. The steak is a cross-section of meat muscles including the top round…