Entries on or related to steak

Steaks at butcher counter. piqsels.com / CC0 1.0

Tagged With: Steak

Arm Steak

This page first published: Feb 15, 2004 · Updated: Jun 11, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Arm Steak is an arm roast cut into steaks.It will have the round arm bone in it, hence some of the other names by which it is known which refer to the round bone (as opposed to meaning from the “round” part of the cow.) Cooking Tips Braising or Swiss Steak. Never try to grill,…

Tagged With: Beef Steaks, Steak

Ball Tip Steak

This page first published: Feb 21, 2004 · Updated: Jun 12, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Ball tip steaks can be cut from the ball tip roast by cutting the roasts at a right angle to the grain. Cooking Tips Moist heat, or cube for use as stewing beef. Some people will marinate this cut and then barbeque or grill it.

Tagged With: Beef Steaks, Sirloin Bottom, Steak

Beef Rib Steak

This page first published: Feb 14, 2004 · Updated: Jul 10, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Rib Steak Cap On © Denzil Green Beef rib steak is a steak with bone-in, cut from the rib area of the cow. It is essentially a beef rib roast, sliced up into steaks. The steak has good marbling, which produces a juicy, tasty steak when cooked. If you remove the bone, you have a…

Tagged With: Beef Steaks, Rib Steak, Steak

Beef Rib-Eye Steak

This page first published: Feb 13, 2004 · Updated: Jul 11, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

The rib “eye” is a part of the rib section that doesn’t get much exercise, which leaves the meat very tender. Steaks from the rib-eye are usually generous, hearty ones with good marbling which makes them very juicy. The definition of a “rib-eye steak” generally also supposes that the steak is boneless, though occasionally you…

Tagged With: Beef Steaks, Rib Steak, Steak

Bistecca alla Fiorentina

This page first published: Jun 19, 2005 · Updated: Feb 11, 2021 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Bistecca alla fiorentina is not a specific cut of meat but rather a method of cooking and serving steak in Tuscany, Italy.

Tagged With: Beef Steaks, Steak, Tuscan Food

Bistecca alla Panzanese

This page first published: Feb 4, 2006 · Updated: Jul 12, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Bistecca alla panzanese is an Italian cut of beef. Italians describe it as a steak cut from the heart of the thigh of a cow. In English, we’d describe this area of the cow as being the beef round. It’s not exactly like a round steak, however, because it’s a boneless cut. It can be…

Tagged With: Beef Steaks, Steak, Tuscan Food

Bottom Round Steak

This page first published: Feb 18, 2004 · Updated: Jul 11, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

A bottom round steak (aka “outside round steak”) is a beef steak cut from a bottom round pot roast. It is a tougher cut of meat, not suitable for grilling. But, it is very flavourful meat, and often inexpensive compared to other cuts, so it can be worth adding knowledge of how to cook with…

Tagged With: Beef Round, Beef Steaks, Bottom Round, Steak

Breakfast Steaks

This page first published: Jul 31, 2004 · Updated: Feb 4, 2021 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Breakfast steaks are beef steaks that are cut about 15 mm thick (1/16th of an inch), though you will see steaks labelled “breakfast steaks” that are up to 1 cm thick (1/2 inch). The idea is that you would have them at breakfast, but they can also be used for other things such as steak…

Tagged With: Beef Steaks, Breakfast, Steak

Cap On / Cap Off

This page first published: Feb 18, 2004 · Updated: Jul 10, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Sometimes, as can be the case with top sirloin steak or rib steak (as pictured here), a “cap” on the meat can refer to a top piece of less tender meat with some fat. Some fans swear this is the tastiest part of the cut. Othertimes, on a piece of meat such as beef or…

Tagged With: Beef Steaks, Steak

Chateaubriand Roast

This page first published: Feb 13, 2004 · Updated: Jul 10, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

A Chateaubriand roast is a tenderloin roast that has both ends removed, leaving the thickest, centre portion. It will weigh about 350 g (12 oz) and is meant to serve two people, though it will really do about 3 people who are lighter-eaters. As it is a very small roast, it is sometimes referred to…

Tagged With: Beef Roasts, Beef Steaks, French Food, Steak

Chef Style Prime Rib

This page first published: Apr 12, 2004 · Updated: Jun 12, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Chef Style Prime Rib is a Prime Rib Beef Roast that has had a bit extra preparation. It is meant for roasting. It is cut from the most desirable part of the rib cage of a cow. Chef Style is also referred to as “oven-prepared.” The entire beef rib cut, before it is cut up…

Tagged With: Beef Steaks, Rib Steaks, Steak

Chuck 7-Bone Steak

This page first published: Feb 14, 2004 · Updated: Jun 11, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Many people feel that that is a tough cut of meat. If you really want to try barbequing or grilling it, as some people do, you may wish to use a meat tenderizing mallet to give yourself a fighting chance — some people say that marinating will yield little progress in tenderizing it. Literature &…

Tagged With: Beef Steaks, Steak

Chuck Eye Steak

A Chuck Eye Steak is made by a butcher by cutting a chuck eye roast into steaks. The meat is very flavourful, but can be chewy unless the right cooking methods are used. Cooking Tips Best braised, but you can try grilling, pan frying or barbequing them if you tenderize them first with a meat…

Tagged With: Beef Steaks, Steak

Chuck Eye Steak Boneless

Requires braising or moist heat. Some people who don’t mind a bit more elbow work at the table cutting through their steaks do grill, barbeque or pan fry this cut after marinating it. The marinating really doesn’t do much of anything, however. Language Notes Sometimes confusingly called a “Beauty Steak”, which is also a synonym…

Tagged With: Beef Steaks, Steak

Chuck Steak

Chuck steak is a general term for steaks cut from the chuck area. While less tender than some other beef steaks, they do contain a portion of the more tender rib eye that extends into the chuck area (especially if they are labelled “chuck eye.”) To keep them tender, they should be cooked on the…

Tagged With: Beef Steaks, Steak

Club Steak

This page first published: Feb 14, 2004 · Updated: Jul 11, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

A club steak (aka wing steak) is smaller than a T-bone or porterhouse steak, and rectangular shaped (in some regions, it is a triangular cut.) It is basically a strip steak, but, it will have a rib bone in it. Despite that, some people treat club steak as just a synonym for strip steak, though…

Tagged With: Beef Steaks, Club Steak, Steak

Cube Steak

This page first published: Feb 22, 2004 · Updated: Jul 13, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

A cube steak is a relatively thin steak cut from a tough area of the cow, often the chuck or the round. It is tenderized, either by: Hand-scoring it in both directions; Pounding it with a meat mallet; Putting it through a “cuber” machine which scores the meat. Whichever way (and the mechanical means is…

Tagged With: Beef Steaks, Steak

Delmonico Steak

This page first published: Feb 20, 2004 · Updated: Jul 11, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Delmonico steak was a famous, deluxe steak served at the exclusive Delmonico restaurants in New York in the nineteenth and early twentieth centuries. Since then, the term has been applied to so many different cuts of steak that it may no longer meaningful or reliable, though that doesn’t preclude debate over what it should mean….

Tagged With: Beef Steaks, Delmonico's Restaurant, Steak

Eisenhower Steak

This page first published: Jul 26, 2010 · Updated: Jul 12, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

The American President Dwight D. Eisenhower (born 1880, died 1969, president from 1953 to 1961) had a method of cooking steak that involved throwing it directly onto coals. “President Eisenhower’s favorite “eatin’ food is thick juicy steak, and next to eating it he likes best to prepare it. The Chief Executive is a skilled steak…

Tagged With: American Food, Beef Steaks, Military Food, Steak

Entrecôte

This page first published: Feb 14, 2004 · Updated: Jul 12, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Entrecôte is a steak cut from the rib eye section of the cow, between the 9th and 11th ribs. It is boneless, with little fat. It is popular in France and Europe. Very tender, this more expensive cut is relatively rare to come across in North America unless you ask a butcher to cut it…

Tagged With: Beef Steaks, French Food, Rib Steak, Steak

Eye of Round Steak

An eye of round steak is a small round, boneless beef steak. It falls under the category of “economical cuts of beef”, and for that reason is often overlooked by beef fans, which is unfortunate as it is also one of the tastier cuts of beef. Use it for braising, stir fries, chicken fried steak,…

Tagged With: Beef Round, Beef Steaks, Round Steaks, Steak

Filet Mignon

This page first published: Feb 13, 2004 · Updated: Jun 12, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

A steak cut from a Tenderloin strip. It is the most tender steak of all, and is certainly considered the most prestigious steak by most people. Take a trip to your local casino, and ask the people at the slots what they’re going to treat themselves with to eat if they win. Chances are, the…

Tagged With: Beef Steaks, French Food, Steak

Entries on or related to steak

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