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Claim Jumper: Prime Center Cut Filet. 629 calories, 45 g fat (17 g saturated fat), 804 mg sodium, 11 g carbs (1 g fiber, 1 g sugar), 41 g protein. At some steakhouses, the healthiest choice is ...
Calories: 760. Fat: 56 g (Saturated Fat: 23 g, Trans Fat: 2 g) Sodium: 1,410 mg. Carbs: 10 g (Fiber: 3 g, Sugar: 4 g) Protein: 55 g. At Texas Roadhouse, you can smother any steak in onions ...
Nutrition: Filet Mignon (Per 8-oz. Serving) Calories: 570. Founded in Chicago in 1978, Morton's has grown to more than 70 locations worldwide, vowing to provide "the best steak…anywhere," as the ...
e. In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale ...
The primary definition is "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal". Fish suitable for cutting steaks from might be called "steak fish". [5] An early written usage of the word "stekys" comes from a 15th-century cookbook, and ...
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. == 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 ...
Directions. Stir the soup and dressing in a 1-quart saucepan. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 15 minutes for medium or until desired doneness, turning ...
v. t. e. Top sirloin steak, topped with an onion ring. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).