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Chateaubriand is a culinary enigma, where no one knows quite what the word originally meant. Is it a cut of beef or a method of preparation?| The Spruce Eats
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Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. The especially tender meat can be prepared in a number of ways.| The Spruce Eats
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Strip steak, or New York strip, is juicy, flavorful, and moderately tender. It is grilled, broiled, or cooked in a cast-iron skillet on the stovetop.| The Spruce Eats
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Prime is a USDA meat quality grade for the highest quality of beef, veal, lamb, and other meats, in terms of tenderness, juiciness, and flavor.| The Spruce Eats
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Chuck eye steaks, a budget-friendly alternative to tender rib-eyes, have a meaty beef flavor. Cook them quickly over high heat, such as on the grill.| The Spruce Eats
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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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Meat is expensive, and the most desirable cuts of meat are really expensive, but did you ever wonder why? The reason probably isn't what you thought.| The Spruce Eats
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Marbling refers to the white flecks of fat within a piece of meat. Marbling adds flavor. Some cuts naturally have more marbling than others.| The Spruce Eats
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Here's how to rest a steak and cook it to perfection--it's the secret to a juicy and delectable piece of meat.| The Spruce Eats
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The beef short loin includes most desirable steaks, such as T-bone, porterhouse, and New York strip. It is tender and juicy, with a mild beefy flavor.| The Spruce Eats
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Well-done steak is tough, dry and flavorless, but some people still prefer their steaks that way. Here's how to handle that situation.| The Spruce Eats
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Learn which beef cuts come from the rib primal—located under the front section of the cow’s backbone —and how to prepare them.| The Spruce Eats
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Flank steak is a long, flat cut from the abdominal muscles with a rich, beefy flavor. It is lean and used for fajitas, stir-fries, and as beef strips.| The Spruce Eats
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Moist heat cooking refers to various methods for cooking food with any type of liquid—whether it's steam, water, stock, wine or something else.| The Spruce Eats
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Dry heat cooking produces complex flavors and aromas. Grilling, pan frying, and roasting are all dry heat cooking methods.| The Spruce Eats