A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In...

The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Ribeye steaks are mostly composed...

restaurant-quality steak results each time. French steak cuts as found on menus Entrecôte: rib steak, cut from the fore and wing end parts of the rib roast sections...

as Delmonico steak or chuck eye steak), chuck fillet (sold as chuck tender steak or mock tender steak), cross-rib roast (sold as cross-rib pot roast, English...

alternative cut removes the top end of the ribs for easier carving. Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles...

The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short...

600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry...

Historically, the rump steak was commonly used for this dish. Today, more commonly, the steak is an entrecôte also called rib eye, or scotch fillet (in...

steak & blades   Sirloin   Rump   Silverside   Topside Top rump   Fore rib Rib eye steak T-bone steak   Thick rib   Thin rib   Brisket (Skirt steak)...

fried in clarified butter with salt. Food portal List of steak dishes Meat on the bone Rib eye steak United States Department of Agriculture (November 2014)...

used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet. Chops are generally cut from pork, lamb, veal, or mutton...

steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak...

Short ribs are ribs of beef either served singly or several as a plate. A rib steak from beef is a popular choice used in many cuisines. Pork ribs, including...

expensive alternative to rib steak). Short ribs are particularly popular in Chinese, Japanese, Jewish and Korean cuisine. Short ribs generally require long...

thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly...

Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized...

of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are...

A steakhouse, steak house, or chophouse refers to a restaurant that specializes in steaks and chops, found mainly in North America. Modern steakhouses...

Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper,...

In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin...

A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness...

restaurants, it has become the leader in the range of dishes, ahead of rib steaks, grills or fish. In Mexico, burgers (called hamburguesas) are served with...

Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a...

cut of beef used for steaks and roasts. A traditional entrecôte is a boneless cut from the rib area corresponding to the steaks known in different parts...

Oklahoma. It has been nicknamed Oklahoma tenderloin, Oklahoma prime rib, or Oklahoma steak. It is also sometimes served in Tennessee and Texas. The dish is...

Sherman began adding the deli's smoked meat pickling spices to his own rib and liver steaks. Soon the customers began asking for the same. Due to its popularity...

Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed...

Delmonico steak (/dɛlˈmɒnɪkoʊ/) is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City...

Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan)...

A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and...