| Your Hint: | Name that STEAK: |
|---|
| Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet. | |
| A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish. | |
| Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin. | |
| A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted. | |
| A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced. | |
| A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin. | |
| Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored. | |
| A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas. | |
| A rib steak without the bone; prized among steak lovers for its marbling and flavor. | |
| The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor. | |
| Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak. | |
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Typing Challenge
