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…
Entries on or related to steak
Steaks at butcher counter. piqsels.com / CC0 1.0
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 au Poivre
Steak au poivre is classically served with French fries and leafy salad. The pepper gives the steak a zippy, spicy punch.
Strip steak
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…
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…
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…
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…