Pico Rico wrote:
> "A Moose in Love" > wrote in message
> ...
> All steaks need to be dry cooked; not always though.
> 1. The worst cut in the world: Eye of round. What do you do with
> it? I do mine over dry heat; meaning not over a grill, but in a pan.
> It's important to use lots of fat. Sometimes, depending on where the
> steak is cut from, the steak can be very edible. The eye of round I
> think is one muscle, but that muscle has spots which are more tender
> than others. 2. Rib eye; enough said. Don't mistake a rib steak for a
> rib eye. The rib eye is a muscle that's taken from the center of the rib
> steak. I don't like rib steak. I do however love prime rib roast.
> 3. Tenderloin. The best part of the tenderloin is cut from the
> center. The ends are good. The whole cut must be stripped from the
> silver skin. 4. Inside round: Another chewy thing. It's edible as is,
> but a good
> Frenching doesn't hurt.
> 5. Top Sirloin: Very good, but there is gristle in there and one
> needs to know what it looks like in order to remove before cooking.
> 6. Outside Round: No thanks. That cut is only good for braising. Never
> mind the dry heat crap.

Most of the above are good roasts but should never be used as steaks.


> 7. Of course the whole loin is good: Rib steak(so so), T-Bone,
> Porterhouse, Strip loin(aka New York Sirloin).
> 8. Flank steak: Never had it, although I've been assured its good
> when cooked quickly to medium rare and sliced across the grain.

Flank is good but hanger is more tender.


> 9. Hanger Steaks: Never had them, but correct me I'm wrong, this
> steak comes from the chuck eye.
> 10. Skirt steak? WTF is that? I sometimes wonder if it's part of
> the flank steak?

Hanger and Skirt are the same, and it's from the belly, hanging loosely
below the flank AFAIK.


> 11. Tube steak.

I never heard of it, except as slang for a male organ.


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