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A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.