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Rib Eye
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. The ribeye is the state steak of Oklahoma. Terminology * In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". * In French cuisine, the ''entrecôte'' corresponds to the rib eye steak, while rib steak is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrecôte
''Entrecôte'' () is a French term for a premium cut of beef used for steaks and roasts. A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as Rib steak, rib, Rib eye steak, rib eye, Scotch fillet, Club steak, club, or Delmonico. The muscle group concerned is the ''longissimus dorsi'', which runs down the back of the animal adjacent to the vertebrae and above the rib cage, and continues into the hind quarter. Once past the rib cage into the area adjacent to the lumbar vertebrae, this muscle group is no longer called an "entrecôte"—at that point it becomes a sirloin/strip steak (UK/N.Am, respectively), or a ''contre-filet'' in French. Images Angus Organic Entrecote.jpg, Traditional ''entrecôte'', cut from the rib Contre-filet (strip steak).jpg, ''Contre-filet'', cut from the sirloin See also * Cut_of_beef, Cuts of beef by nation * Entrecôte Café de Paris References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Zealand
New Zealand () is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and List of islands of New Zealand, over 600 smaller islands. It is the List of island countries, sixth-largest island country by area and lies east of Australia across the Tasman Sea and south of the islands of New Caledonia, Fiji, and Tonga. The Geography of New Zealand, country's varied topography and sharp mountain peaks, including the Southern Alps (), owe much to tectonic uplift and volcanic eruptions. Capital of New Zealand, New Zealand's capital city is Wellington, and its most populous city is Auckland. The islands of New Zealand were the last large habitable land to be settled by humans. Between about 1280 and 1350, Polynesians began to settle in the islands and subsequently developed a distinctive Māori culture. In 1642, the Dutch explorer Abel Tasman became the first European to sight and record New Zealand. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steak Dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak. Beef Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks 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 (e.g. cube steak). * – some asado dishes use beef steak * * Bistecca alla fiorentina * * * * * * * * * * – term originally referred to the cut of beef used in the dish which is known as skirt steak. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delmonico
Delmonico steak () is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City during the mid-19th century. The term applies to the cut, not its preparation. In the mid 19th century it was Delmonico’s practice to serve whatever the butcher thought was best that night as its "Delmonico" steak. It was accompanied by Delmonico potatoes, a serving of mashed potatoes topped with grated cheese and buttered breadcrumbs and baked until browned. A Delmonico steak is often considered to be cut from the first 3" of the chuck eye. In practice, various other cuts of steak are called Delmonico, with regional variation in the United States. It may simply be any thick-cut steak. See also * List of steak dishes This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesesteak
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the United States city of Philadelphia, Pennsylvania. History The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread," according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but according to many accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled oni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Texas
Texas ( , ; or ) is the most populous U.S. state, state in the South Central United States, South Central region of the United States. It borders Louisiana to the east, Arkansas to the northeast, Oklahoma to the north, New Mexico to the west, and has Mexico-United States border, an international border with the Mexican states of Chihuahua (state), Chihuahua, Coahuila, Nuevo León, and Tamaulipas to the south and southwest. Texas has Texas Gulf Coast, a coastline on the Gulf of Mexico to the southeast. Covering and with over 31 million residents as of 2024, it is the second-largest state List of U.S. states and territories by area, by area and List of U.S. states and territories by population, population. Texas is nicknamed the ''Lone Star State'' for its former status as the independent Republic of Texas. Spain was the first European country to Spanish Texas, claim and control Texas. Following French colonization of Texas, a short-lived colony controlled by France, Mexico ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Network
Food Network is an American basic cable channel owned by Television Food Network, G.P., a unit of Warner Bros. Discovery, who manages and operates it as a division of the Warner Bros. Discovery U.S. Networks Group. The channel airs both television special, special and regular episodic programs about food and cooking. Cooking Channel (American TV channel), Cooking Channel, a network launched in 2002, is a spin-off of Food Network. In addition to its headquarters in New York City, Food Network has offices in Atlanta, Los Angeles, San Francisco, Chicago, Detroit, Jersey City, New Jersey, Jersey City, Cincinnati, and Knoxville. Food Network was established on November 23, 1993, 6:00 am as TV Food Network and on April 1, 1996, it adopted its current name. It was acquired by Scripps Networks Interactive who later merged with Discovery, Inc. in 2018, and WarnerMedia was merged with Discovery, Inc. to form Warner Bros. Discovery. , Food Network is available to approximately 70,000,000 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Coast Of The United States
The West Coast of the United States, also known as the Pacific Coast and the Western Seaboard, is the coastline along which the Western United States meets the North Pacific Ocean. The term typically refers to the Contiguous United States, contiguous U.S. states of California, Oregon, and Washington (state), Washington, but it occasionally includes Alaska and Hawaii in bureaucratic usage. For example, the United States Census Bureau, U.S. Census Bureau considers both states to be part of a larger U.S. geographic division. Definition There are conflicting definitions of which states comprise the West Coast of the United States, but the West Coast always includes California, Oregon, and Washington (state), Washington as part of that definition. Under most circumstances, however, the term encompasses the three contiguous states and Alaska, as they are all located in North America. For census purposes, Hawaii is part of the West Coast, along with the other four states. ''Encyclopædia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as Sofrito, ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine include Chicken as food, chicken, pork, Lamb and mutton, lamb and veal. Fish as food, Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes. History Antiquity Authors such as Strabo wrote about the aboriginal people of Spain using nuts and acorns as staple foods. The extension of vineyards along the Mediterranean seemed to be du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilean Cuisine
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous peoples in Chile, Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from German cuisine, Germany, the British cuisine, United Kingdom and French cuisine, France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of Chilean wine, wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Cuisine
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, Poroto, beans, and yerba mate, to Mediterranean cuisine, Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian Argentine, Italian and Spanish Argentine, Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as Argentine pizza, pizzas, pasta and Spanish omelette, Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond ''asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Entrecôte
''Entrecôte'' () is a French term for a premium cut of beef used for steaks and roasts. A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as Rib steak, rib, Rib eye steak, rib eye, Scotch fillet, Club steak, club, or Delmonico. The muscle group concerned is the ''longissimus dorsi'', which runs down the back of the animal adjacent to the vertebrae and above the rib cage, and continues into the hind quarter. Once past the rib cage into the area adjacent to the lumbar vertebrae, this muscle group is no longer called an "entrecôte"—at that point it becomes a sirloin/strip steak (UK/N.Am, respectively), or a ''contre-filet'' in French. Images Angus Organic Entrecote.jpg, Traditional ''entrecôte'', cut from the rib Contre-filet (strip steak).jpg, ''Contre-filet'', cut from the sirloin See also * Cut_of_beef, Cuts of beef by nation * Entrecôte Café de Paris References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
