Serves: 5
Type of Steak Source Qualities Best Cooking Techniques
Rib-Eye Rib Section Very tender, moist and boneless Grilling, broiling, pan-frying
Porterhouse Short loin behind the ribs, One of the best-tasting and most expensive Grilling, broiling, pan-frying
with meat from both the steaks. Contains a T-shaped bone but more
tenderloin and top loin tenderloin meat than the T-bone steak
T-Bone Center of the short loin, Very tender and flavorful, with a distinctive Grilling, broiling, pan-frying
just behind the ribs
T-shaped bone
Sirloin Lower torso and hip Tender Grilling, broiling, pan-frying
Top Round Back of the leg Least tender of the five, but marinating helps Marinating, then grilling or broiling also good stewed or braised
This Five Popular Steaks recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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