Category: Steak

Only about 2-3% of a cow's total weight is the tenderloin, the muscle that contains filet mignon. But is filet mignon the psoas muscle? This delicate cut is, in fact, derived from the psoas major, the tender muscle running along the animal's spine.

According to nutritional data, a 12 oz portion of Outback Steakhouse's prime rib can contain between 57g and 69g of protein, depending on the specific preparation. This provides a substantial amount of high-quality protein for a single meal. The exact figure for how much protein is in Outback 12 oz prime rib can vary slightly based on the specific recipe, such as the classic or 'Outback style' preparation.

According to the American Heart Association, replacing foods high in saturated fat with unsaturated fats can lower heart disease risk. This makes choosing the healthiest fat to cook steak a critical consideration for both flavor and heart health, particularly for high-heat searing.

Over 20% of beef cattle in the United States are graded as "Prime" or "Choice," representing the top tier of quality cuts, which include both ribeye and filet mignon. But when faced with the choice, which is better: ribeye or filet mignon? The answer depends entirely on whether you prioritize melt-in-your-mouth tenderness or rich, beefy flavor.

Approximately 48% of American adults eat steak at least once a week, and for many, the debate over which cut reigns supreme is a serious one. While the filet mignon is prized for its lean tenderness, the ribeye is celebrated for its abundant marbling and rich, buttery flavor derived from its fat content.

While it's a common misconception that they are the same, a prime rib is not identical to a ribeye steak. Although they originate from the same primal rib section of a cow, their primary differences lie in the size of the cut, the cooking methods used, and the resulting texture and flavor. Understanding these distinctions can help you choose the best option for your culinary needs.

According to Omaha Steaks, the ribeye is cut from the rib primal section, which falls between the chuck and loin of the cow. This article will delve into what is ribeye steak made of and explore the key components that define its revered flavor profile.

Originating from the cow's short loin, a muscle that does little work, the strip steak is a naturally tender cut with a bold beefy flavor. This article explores the nuanced pros and cons of strip steak to help you decide if it's the perfect choice for your next meal.

According to the USDA, a whole cut of beef like steak is safe to eat at a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. This makes many people question: is it safe to eat a medium rare steak, or does the pink center pose a risk?

All fresh, unadulterated beef is naturally gluten-free. This means the inherent meat of a cowboy steak is safe, but its gluten-free status depends entirely on the preparation, seasonings, and cooking environment.