There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Guide to Steaks
Steaks are retail cuts of meat from the wholesale sides of beef. The expensive, most tender steaks come from the short loin, while the less expensive cuts are located between the short loin and the round. Premium cuts of steak are tastiest when grilled. Add this to my Recipe Box.
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Filet Mignon Steak
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Filet mignon is an expensive, boneless cut of beef. It comes from the smallest end of the tenderloin, and it is very tender. Most filets are cut between 1 1/2 inches to 3 inches thick. The best methods to prepare a filet mignon are by quickly broiling, grilling or sauteing.
New York Strip
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The New York strip steak comes from the top loin of the beef. It does not have a bone. New York strip is also called a Delmonico steak, Kansas City strip, or strip steak. It is a versatile cut of beef for broiling, grilling and sauteing.
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Porterhouse Steak
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The porterhouse steak comes from the short loin and includes a portion of tenderloin and top loin. It is a premium cut of beef and among the most expensive of steaks. This is bone-in cut of beef is best served grilled.
Rib Steak
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The rib steak and rib-eye steak comes from the rib section of the beef, located between the short loin and the chuck. The rib steak is bone-in; rib-eye is boneless. Both varieties are tender.
Sirloin
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The sirloin is located between the short loin of the beef and the round. The sirloin is cut into a range of steaks, including pin bone, round steak, or wedge bone as well as a variety of roasts. It is available with bone-in or boneless, and it is a flavorful, tender cut of meat.
T-Bone Steaks
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The T-bone steak includes a T-shaped bone separating the small tenderloin from the top loin. It is located in the center of the short loin. The T-bone is similar to the porterhouse, but has a smaller portion of the tenderloin.
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