Beef Cuts

Sautéing

Choose a specific cut of beef for a detailed description.

Ground Beef

Ground Beef

Flat Iron

Flat Iron

Sirloin Steak

Sirloin Steak

Ribeye Steak

Ribeye Steak

Strip Steak

Strip Steak

T-bone Steak

T-bone Steak

Filet Mignon

Filet Mignon

Tenderloin Steak

Tenderloin Steak

Eye of Round Steak

Eye of Round Steak

Petite Tender Medallions

Petite Tender Medallions

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Ball Tip Steak

Ball Tip Steak

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Porterhouse

Porterhouse

Top Sirloin Steak

Top Sirloin Steak

Ribeye Filet

Ribeye Filet

Sirloin Filet

Sirloin Filet

Cubed Steak

Cubed Steak

Tri-tip Steak

Tri-tip Steak

Rib Steak

Rib Steak

Petite Tender Roast (Teres Major)

Petite Tender Roast (Teres Major)

Bone-in Strip Steak

Bone-in Strip Steak

Cowboy Steak

Cowboy Steak

Hanger Steak

Hanger Steak

Fajita Beef

Fajita Beef

Chuck Eye Steak

Chuck Eye Steak

Ground Sirloin

Ground Sirloin

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Coulotte Steak

Coulotte Steak

Beef Strips

Beef Strips

Strip Filet

Strip Filet

Ranch Steak

Ranch Steak

Denver Cut

Denver Cut

Top Blade Steak

Top Blade Steak

Ground Chuck

Ground Chuck

Ground Round

Ground Round

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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