Beef Cuts

Sautéing

Choose a specific cut of beef for a detailed description.

T-bone Steak

T-bone Steak

Ribeye Steak

Ribeye Steak

Ground Beef

Ground Beef

Flat Iron

Flat Iron

Strip Steak

Strip Steak

Filet Mignon

Filet Mignon

Sirloin Steak

Sirloin Steak

Tenderloin Steak

Tenderloin Steak

Ground Round

Ground Round

Fajita Beef

Fajita Beef

Bone-in Strip Steak

Bone-in Strip Steak

Porterhouse

Porterhouse

Petite Tender Medallions

Petite Tender Medallions

Top Blade Steak

Top Blade Steak

Coulotte Steak

Coulotte Steak

Cowboy Steak

Cowboy Steak

Ball Tip Steak

Ball Tip Steak

Ground Chuck

Ground Chuck

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Top Sirloin Steak

Top Sirloin Steak

Chuck Eye Steak

Chuck Eye Steak

Ground Sirloin

Ground Sirloin

Sirloin Filet

Sirloin Filet

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Denver Cut

Denver Cut

Petite Tender Roast (Teres Major)

Petite Tender Roast (Teres Major)

Tri-tip Steak

Tri-tip Steak

Strip Filet

Strip Filet

Ranch Steak

Ranch Steak

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Ribeye Filet

Ribeye Filet

Rib Steak

Rib Steak

Beef Strips

Beef Strips

Hanger Steak

Hanger Steak

Eye of Round Steak

Eye of Round Steak

Cubed Steak

Cubed 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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