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A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people). Steaks can be cut from any of the primal cuts of beef, but the most desirable steaks are cut from the short loin and rib areas with names such as Porterhouse, T-bone, and rib-eye. They are very tender and juicy and are also quite expensive. Good steaks are also cut from the sirloin. They are not quite as tender as steaks from the short loin or rib, but they are also a bit less expensive. Steaks from the short loin, rib, and sirloin are best when grilled or broiled.
Steaks from the chuck, round, plate, and flank are very flavorful, but are a bit tough if not cooked properly. Most of the steaks from the chuck, round, plate, and flank benefit from being marinated before cooking. In fact, steaks such as the flatiron steak from the chuck and the skirt steak from the plate can be among the most flavorful, juicy, and tender steaks if they are marinated and grilled, but not overcooked. They are also a much better value than loin or rib steaks because they are economically priced.
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Sirloin Steak |
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USDA Nutrition Facts |
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| Serving Size 1 steak |
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| Calories 182 |
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| Protein 26g |
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| Total Fat 7g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 361mg |
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| Sodium 60mg |
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| Cholesterol 76mg |
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| Serving Size 1 steak |
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| Calories 141 |
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| Protein 20g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 355mg |
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| Sodium 60mg |
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| Cholesterol 57mg |
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| Serving Size 1 steak |
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| Calories 176 |
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| Protein 26g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 401mg |
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| Sodium 62mg |
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| Cholesterol 77mg |
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Steak, Beef term - Related Content |
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| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
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| A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish. |
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| The flavor of the roasted red pepper and basil pairs well with the beef tenderloin in this wonderful Italian style hors d’ oeuvre. |
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| Fresh ingredients and a mildly flavored marinade highlight these wonderful, easy to prepare wraps filled with grilled beef, onions, and peppers. |
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| A moist and flavorful way to prepare beef or lamb with tasty vegetables. |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". It is a bit tough, so it is best to braise it. |
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| The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into ... |
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| A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of ... |
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| A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak. A round steak may also refer to a cross cut steak ... |
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| The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut. Other names for the bottom round ... |
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