Anatomy of a T-bone...

Up close and personal, this is where the T-bone fits. The black line across the top of the two T-bones pictured here is the outside (top of the back) of the steer. You can see the T-bone in the schematic illustration higher up on this page as the topmost part labelled Rib.

Above the ribs, what you touch if you pat the steer's back, is the New York strip. Beneath the ribs is the tenderloin from which a filet mignon is often cut.

T-bone steaks cut closer to the shoulder are known as Porterhouse while those cut closer to the loin are just T-bones.



Steak Lexicon

Butcher or grocery store names in italics.

Strip steaks: top loin, sirloin, strip, shell, New York, Kansas City—chewy with beefy flavor; fat around perimeter. If you wish to pan-sear, these are the best, also excellent grilled over fire.
 
Rib steaks: ribeye, Delmonico, Spencer—fine, smooth texture and rich flavor. Noticeable fat marbling throughout steak. Excellent grilled over fire; pan-searing not advised as it will not properly dispose of large concentrations of fat in marbling (the fat ends up in the pan with the steak).
 
Tenderloin steaks: filet mignon, Châteaubriand, tournedos—very tender and extremely mild flavor. These are the leanest steaks. Filet mignon is frequently bacon-wrapped to enhance its flavor.
 
Chuck steaks: chuck, blade, chuck-eye, flat iron—flavorful, well marbled, less expensive, nearer the shoulder, more connective tissue. Very good grilled over fire.
Flat iron steaks: Over the shoulder and down the front from the chuck, the flat iron originates in a muscle group from which cross-rib roasts and two flat iron steaks are cut. The flat iron is gaining in popularity, in particular in the mid-West. While well marbled, the flat iron is surprisingly devoid of connective tissue.
Flank steaks: tougher, but usually sliced thin used for carne asada, pan-seared, stir fry and filled rolls.
 
Round steaks: Lean, flavorless, inedible dog food—should have been thrown into a grinder with fat to make hamburger.

Smoke point of fats

Safflower 450°F
Peanut 450°F
Canola 435°F
Corn 410°F
Olive 375°F
Rendered butter 350°F
Butter 300°F
   

Roast Lexicon

Butcher or grocery store names in italics.

Sirloin roasts: tri-tip—chewy with beefy flavor; fat around perimeter.
 
Rib roasts: ribeye, prime rib—fine, smooth texture and rich flavor. Noticeable fat marbling throughout roast. Excellent slow cooked to rare, medium rare, etc.
 
Short loin roasts: filet mignon, tenderloin—lean, very tender and mild flavor.
 
Chuck roasts: 7-bone, cross-rib, chuck-eye—flavorful, well marbled, less expensive, nearer the shoulder, more connective tissue. Very good as pot roast if properly and carefully cooked.
 
Round roasts: tip, round tip, bottom round, eye of round, rump—lean, flavorless, inedible dog food—should have been thrown into a grinder with fat to make hamburger.

Roasting meat, basic steps

1. Season meat (salt & pepper, overnight marinade or
        apply a rub of blended spices).
2. Sear meat in 450° skillet, 2 minutes per side.
3. Place meat on rack, roast to 375° until done
        (appropriate internal temperature).
4. Let rest 8 minutes per pound; do not cover (or tent).

Miscellaneous facts

Steak comes from Anglo Saxon steik, meaning "meat on a spit."
 
To clean cast iron skillet scrub with Kosher salt until clean, then discard—no water.
 
Papain doesn't tenderize just sitting there: you have to apply heat!
 
Cook marinated skirt steak directly on charcoal briquettes that have been "dusted" with a hair dryer.
 
Fajita comes from Spanish faja, meaning "girdle" or "strip."
 
Cooking hot and fast? Avoid names for cuts containing tri-tip, ball-tip and butt.

Steak cooking tips...

  1. Always look for marbling—USDA prime or choice (never select) certification.
  2. Remove steak from refrigerator at least 40 minutes ahead of cooking.
  3. Oil steak lightly so that seasoning will stick to it.
  4. Depending on the cut, tie it around to make it more uniform and cook more evenly.
  5. Season well with salt.
  6. Season with fine-ground pepper; coarse or cracked pepper prevent surface from touching the pan.
  7. Heat skillet over high heat for 5 minutes, then add oil, then add the steak.
  8. Sear on high for 2½ minutes per side; remove it from the pan.
  9. Turn heat down to low; add whole shallots plus un-husked, but smashed garlic; finally add butter.
  10. As soon as butter foams, begin basting the steak; add thyme sprig.
  11. Pull the steak out of the skillet at 115° not 125° because the steak will keep "carry over" cooking.
  12. Rest steak for one-half as long as it took to sear it.