Steaks

By dette

Steak cuts

Ingredients

• PRIME RIB-A boneless steak, may be called Delmonico. A particularly rich cut with lots of visible pieces of fat; very tender, almost silky texture, good flavor. You can buy it on or off the bone.
• STRIPSTRIP STEAK-Also called New York Strip, shell, or top loin. Lovely, meaty texture; medium rich, great flavor, Available on or off the bone.
• PORTERHOUSE- For people who want it all, this cut includes both a piece of strip steak and, on the other side of the bone, a good-size round of tenderloin.
• T-BONE- Like a porterhouse, but with a smaller piece of tenderloin. The strip is said to be more tender than on a porterhouse because it is close to the ribs, but some can't tell the difference.
• TENTENDERLOIN- Often served as an entire filet or as filet mignon (beef medallions). A very tender, lean piece of meat, with very mild flavor. Really benefits from a creamy sauce.

Preparation

Step 1

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