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Five Popular Steaks |
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Type of Steak Source Qualities Best Cooking Techniques
Rib-Eye Rib Section Very tender, moist and boneless Grilling, broiling, pan-frying
Porterhouse Short loin behind the ribs, One of the best-tasting and most expensive Grilling, broiling, pan-frying
with meat from both the steaks. Contains a T-shaped bone but more
tenderloin and top loin tenderloin meat than the T-bone steak
T-Bone Center of the short loin, Very tender and flavorful, with a distinctive Grilling, broiling, pan-frying
just behind the ribs
T-shaped bone
Sirloin Lower torso and hip Tender Grilling, broiling, pan-frying
Top Round Back of the leg Least tender of the five, but marinating helps Marinating, then grilling or broiling; also good stewed or braised
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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