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Cuts like the filet mignon and the New York strip can be tender and may be best served with a brown-butter sauce. ... Cook the steak in a pan or on a grill to medium-rare to ensure the most ...
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
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It can also be cubed and stuffed in a baked potato with gravy and cheese. Alternatively, the tenderized steak may be cut into strips, breaded, deep-fried, and served for breakfast with eggs and toast or for other meals in a basket with fries and cream gravy. Known as "finger steaks" or "steak fingers", this is a popular dish in the state of Idaho.
Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
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Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.