There are a number of steaks that may be taken from the loin of beef, ranging from the meltingly tender filet mignon to the flavoursome T-bone.
Chateaubriand Steak
A thick (2.5 cm or more) steak cut from the centre of the fillet, usually offered as a serving for two. It should be grilled or fried and served medium-rare - never well done.
Filet Mignon
Also known as tournedos, these steaks are taken from centre of the fillet; however, they are not cut as thick as a Chateaubriand steak. Although they are the most tender steaks you can buy, they are not the most flavourful. Lard, tie and skewer to keep their shape and then cook by grilling or sautéing.
Porterhouse Steak
Cut from the thick end of the sirloin, the porterhouse steak is large and juicy and contains part of the fillet. Ask the butcher to trim off any excess fat, and then grill or barbecue.
Sirloin Steak
Also known as an entrecôte steak. This 2-4 cm thick, boneless steak is cut from the sirloin, and contains the lean, tender eye muscle. Cook by grilling or frying.
T-Bone Steak
A thick steak containing a T shaped bone with meat on each side. The larger side contains meat from the sirloin, whereas the smaller side contains the fillet. Grill or fry to cook.
Cooking Beef Steaks
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