Beef Cuts

Stir Fry and Saute

Choose a specific cut of beef for a detailed description.

Ribeye Steak

Ribeye Steak

Strip Steak

Strip Steak

Filet Mignon

Filet Mignon

T-bone Steak

T-bone Steak

Sirloin Steak

Sirloin Steak

Flat Iron

Flat Iron

Ground Beef

Ground Beef

Tenderloin Steak

Tenderloin Steak

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Hanger Steak

Hanger Steak

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Top Blade Steak

Top Blade Steak

Cubed Steak

Cubed Steak

Sirloin Filet

Sirloin Filet

Petite Tender Medallions

Petite Tender Medallions

Chuck Eye Steak

Chuck Eye Steak

Ground Sirloin

Ground Sirloin

Ribeye Filet

Ribeye Filet

Rib Steak

Rib Steak

Denver Cut

Denver Cut

Ground Round

Ground Round

Bone-in Strip Steak

Bone-in Strip Steak

Tri-tip Steak

Tri-tip Steak

Beef Strips

Beef Strips

Ground Chuck

Ground Chuck

Ranch Steak

Ranch Steak

Top Sirloin Steak

Top Sirloin Steak

Petite Tender Roast (Teres Major)

Petite Tender Roast (Teres Major)

Coulotte Steak

Coulotte Steak

Fajita Beef

Fajita Beef

Porterhouse

Porterhouse

Cowboy Steak

Cowboy Steak

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Strip Filet

Strip Filet

Ball Tip Steak

Ball Tip Steak

Eye of Round Steak

Eye of Round Steak

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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