3. T-Bone Steak
The T-bone steak comes from further back on the beef. It is easily recognizable by the t-shape formed by the bone. Food Network has an easy recipe for Pan Seared T-Bone Steak that can be ready in just one hour. This recipe calls for first searing the T-bone on the stovetop before transferring it to the oven for roasting.
2. Porterhouse Steak
The Porterhouse steak is a cut similar to the T-bone, yet containing more of the filet mignon portion of beef in addition to a strip steak section. Butter adds extra flavor to Katie Lee’s recipe for Cast-Iron Skillet Porterhouse Steak. Katie first sears the meat on the stove before cutting it into pieces, studding it with rosemary, and broiling it in the oven.
1. Sirloin Steak
The hip of the cow provides the cut of meat we know as sirloin steak. The Cattlemen’s Beef Board maintains you can enjoy this cut of meat grilled, pan-broiled, stir-fried, broiled, or smoked. It may not be as tender as other cuts of meat, but if you marinate it before grilling you can end up with a tasty meal. Allrecipes boasts a marinade recipe titled Best Steak Marinade in Existence. Soy sauce, lemon juice, olive oil, and Worcestershire sauce combine with spices to make this tasty marinade.