All you meat eaters, staeak advice please!

During our for night stay we will be going to a steak house (Aj maxwells i think) i have been looking at some menus and there are so many different types of steak........aghh help! normally if there is steak on the menu that is what i have but in london I%26#39;am not offererd this selection, i normally have a fillet or if its a special occassion i have chataue briand (sorry for spelling) . I keep seeing porterhouse mentioned and ribeye, i know with steak like anything its personal preference but if someone could give me an idea s to the different cuts that would be great.thanks

All you meat eaters, staeak advice please!

culinarycafe.com/Meat_Dishes/Steak_Glossary.鈥?/a>

This link will fill you in to the different cuts of steak.

Enjoy.

All you meat eaters, staeak advice please!

Porterhouse is usually a very large cut of steak. It can also sometimes be referred to as a T-Bone because of the shape. One side of the steak is the filet cut and the other side of the bone is the strip steak.

Ribeye is usally my favorite because it is the most flavorful due to the marbalized fat in this steak. It can be served with or without the bone, depending on where you go. The steak is very very tender and flavorful on the outstide ring of the steak. While you work towards the center of the steak it becomes more hearty and filling.

Hope this helps.

Thanks that was exactly the kind of info i was looking for, i guess sometimes the names differ from place to place, i have not heard of a porterhouse but we do have t bone.

clear cream