Club Steak:
Sometimes called Delmonico, after the famed 19th century New York dining club that specialized in this steak, the club steak is triangular, smaller than a T-bone, but with the same large "eye" section. It is cut from the short loin, next to the rib end, and when cut properly; it is a delicious and tender steak. You can tell the quality by looking at the steak's "eye"--the meat should be fine in texture with delicate marbling; avoid cuts that seem coarse or contain fat chunks.
Filet Strip:
Filet strips are removed from the short loin before any other steaks are cut. A whole filet strip can be broiled and then cut into individual portions, or covered with pastry and baked, as in Beef Wellington.
Porterhouse Steak:
This is one of the most popular steak cuts! A porterhouse is basically a New York Strip and a Tenderloin together in perfect harmony!
The porterhouse got its moniker when it was first served in the drinking houses where porter, ale, and stout were featured.
Rib Steak:
Rib steaks have an excellent flavor and, of course, come from the rib section.
Strip Steak:
When the tenderloin strip has been removed from the short loin, New York strip and Kansas City strip are the most popular names. These steaks can be cut in any thickness you wish; but I find the perfect cut to be 2 inches.
Sirloin Steak:
The sirloin is a large steak, which makes it suitable for families or parties. Usually cut from 2 1/2" to 3 1/2" thick, with a small amount of wedge bone. Any sirloin steak is tender, delicious, and excellent when broiled in the oven or barbecued.
T-Bone Steak:
This steak is easily identified by its T-shape bone. The T-Bone is similar to the porterhouse, but with a smaller section of tenderloin and a smaller tail, with a fine-grained shell. The perfect cut is between 1 to 3 inches thick. Broiling is the best cooking method.
Tenderloin Steak or Filet Mignon:
The popular name for this steak is filet mignon and it is TENDER and LEAN. Nothing more to say regarding a Filet Mignon!
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