There's a reason steakhouses dot the landscape in every town in America - most of us can't resist the siren call of a juicy, perfectly cooked steak. What cut you choose for steak recipes depends on what you're looking for - and what you want to pay. <a href="/recipes/steak/flank/">Flank steak</a>, for example, has killer flavor but can be tough unless it's cooked and sliced correctly. <a href="/recipes/steak/filet/">Tenderloin</a> lives up to its "tender" label, but it's expensive, and can be a bit bland. <a href="/recipes/steak/ribeye/">Rib-eyes</a> have lots of fat marbled throughout, which makes them very tender and full of flavor - a great steak for <a href="/recipes/steak/bbq-grilled/">grilling</a>. A <a href="/recipes/steak/t-bone/">T-bone</a> (or <a href="/recipes/steak/porterhouse/">Porterhouse</a>) is another good choice, since they've got tenderloin on one side of the bone and a strip steak on the other. If you're on a budget, opt for flank steak (a quick sear is what you're looking for, then cut across the grain on the bias) or <a href="/recipes/steak/sirloin/">sirloin steak</a> (from just behind the short loin; sirloins are large, but thin and lean like flank steak). To get the most out of any cut, however, start with a very hot pan or grill to get a flavorful caramelized crust, then finish the steak to desired degree of doneness at a lower flame. Charred on the outside, pink and juicy within - steak perfection.
