Beef Cuts

Sautéing

Choose a specific cut of beef for a detailed description.

T-bone Steak

T-bone Steak

Tenderloin Steak

Tenderloin Steak

Ribeye Steak

Ribeye Steak

Filet Mignon

Filet Mignon

Strip Steak

Strip Steak

Ground Beef

Ground Beef

Sirloin Steak

Sirloin Steak

Flat Iron

Flat Iron

Fajita Beef

Fajita Beef

Petite Tender Medallions

Petite Tender Medallions

Top Sirloin Steak

Top Sirloin Steak

Porterhouse

Porterhouse

Coulotte Steak

Coulotte Steak

Cubed Steak

Cubed Steak

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Petite Tender Roast (Teres Major)

Petite Tender Roast (Teres Major)

Cowboy Steak

Cowboy Steak

Beef Strips

Beef Strips

Tri-tip Steak

Tri-tip Steak

Hanger Steak

Hanger Steak

Ground Chuck

Ground Chuck

Ground Round

Ground Round

Ribeye Filet

Ribeye Filet

Eye of Round Steak

Eye of Round Steak

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Ranch Steak

Ranch Steak

Sirloin Filet

Sirloin Filet

Ball Tip Steak

Ball Tip Steak

Ground Sirloin

Ground Sirloin

Rib Steak

Rib Steak

Strip Filet

Strip Filet

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Top Blade Steak

Top Blade Steak

Bone-in Strip Steak

Bone-in Strip Steak

Chuck Eye Steak

Chuck Eye Steak

Denver Cut

Denver Cut

Sautéing Tips

Sautéing is a fast, high-heat method that uses a bit of oil to cook food
Stir-frying is similar, but ingredients are sliced thin and stirred while cooking
Oil is hot enough just before it begins to smoke
These are quick and easy methods, where a meal can be prepared in one pan

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