The Various Cuts of Steaks
By: Sheri Wetherell
Published: May 24, 2011

Flank (a.k.a. London Broil), Hanger, Skirt Steak
	These types of steaks, cut from the underside, are tough and sometimes quite fatty (as with skirt steaks), but they are wonderfully full of flavor. They are best cooked medium-rare and sliced thinly across the grain, as in the photo above of Garlic and Parsley Grilled Flank Steak.
Filet Mignon
	A boneless steak cut from the tenderloin. They have a nice mild flavor and are great with sauces such as a Madeira or Roquefort.
New York, Kansas City, Strip, Delmonico (depending on where you live)
	A tasty boneless or bone-in top loin steak. This New York Steak Au Poivre recipe is a classic preparation.
Rib Eye
	This steak, sold boneless or bone-in, has a nice fatty center which cooks up juicy and full of flavor. Try this delicious Rib-Eye With Chanterelles recipe.
T-Bone
	A bone-in New York steak with the filet mignon attached. When it's cut extra thick it's known as a Porterhouse. Here's a tasty T-Bone Steak and Wild Mushroom Medley.