Beef Cuts

Stir Fry and Saute

Choose a specific cut of beef for a detailed description.

Filet Mignon

Filet Mignon

Ribeye Steak

Ribeye Steak

Sirloin Steak

Sirloin Steak

Ground Beef

Ground Beef

T-bone Steak

T-bone Steak

Flat Iron

Flat Iron

Tenderloin Steak

Tenderloin Steak

Strip Steak

Strip Steak

Eye of Round Steak

Eye of Round Steak

Fajita Beef

Fajita Beef

Beef Strips

Beef Strips

Petite Tender Medallions

Petite Tender Medallions

Top Sirloin Steak

Top Sirloin Steak

Rib Steak

Rib Steak

Ball Tip Steak

Ball Tip Steak

Ranch Steak

Ranch Steak

Ground Sirloin

Ground Sirloin

Tri-tip Steak

Tri-tip Steak

Cowboy Steak

Cowboy Steak

Ground Chuck

Ground Chuck

Cubed Steak

Cubed Steak

Coulotte Steak

Coulotte Steak

Denver Cut

Denver Cut

Hanger Steak

Hanger Steak

Chuck Eye Steak

Chuck Eye Steak

Strip Filet

Strip Filet

Sirloin Tip Center Steak

Sirloin Tip Center Steak

Sirloin Tip Side Steak

Sirloin Tip Side Steak

Porterhouse

Porterhouse

Bone-in Strip Steak

Bone-in Strip Steak

Ribeye Filet

Ribeye Filet

Center-cut Top Sirloin Steak

Center-cut Top Sirloin Steak

Petite Tender Roast (Teres Major)

Petite Tender Roast (Teres Major)

Sirloin Filet

Sirloin Filet

Top Blade Steak

Top Blade Steak

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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