4 (-Worldwide-)

List by: itisclaudio, created: 29 May 2020, updated: 29 May 2020 Public: Users can add dishes

A steak is a cut of beef that is tender enough that can be cooked relativity quickly rather than slow cooked. The cook has temperatures that go from rare to well done. The steak comes from any muscle in the cow and there are different kids of steak based on what part of the cow the muscle is located. The rule of thumb is the muscles that are used the most will be more linear or tougher and the once …

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1. Strip Steak

New York Steak, New York Strip Steaks, Ny Steak, shell steak, Kansas City steak, sirloin steak (-Worldwide-)

The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Wikipedia

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2. T-bone Steak


T-bone or Porterhouse is a “T-shaped” steak that actually contains two steaks: the bigger size is the strip stake and the smaller size is a piece of the tenderloin. They’re cut from the short loin and are always sold on the bone. The major difference between a T-bone and a porterhouse is that the latter is generally cut from the back of the loin, and it contains a larger portion of filet mignon.

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3. Rib Eye Steak

Ribeye, Cowboy Steak (American)

The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. Wikipedia The rib eye comes boneless or with the rib bone still attached (in which case it's frequently known as a cowboy steak). And while the bone might make it harder to navigate your knife and fork, gnawing on gristle and crispy fat is undoubtedly the best part of the steak-eating experience. Speaking of which, it's that abundance …

(Added by: itisclaudio)

4. Hanger Steak

Butcher's Steak (American)

A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. The reason for this was because the general populace believed this to be a crude cut of meat, although it's actually …

(Added by: itisclaudio)