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  2. Rib eye steak - Wikipedia

    en.wikipedia.org/wiki/Rib_eye_steak

    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 called côte de bœuf (literally: "beef rib").

  3. Carpetbag steak - Wikipedia

    en.wikipedia.org/wiki/Carpetbag_steak

    It consists of an end cut of steak, such as scotch fillet or eye fillet. A pocket is cut in the meat via a small entry cut and then expanded internally, into which oysters are stuffed, and the opening closed with toothpicks or thread. As the dish is grilled, the flavour of the fresh oysters permeates the steak and blends with the juice of the ...

  4. Rib steak - Wikipedia

    en.wikipedia.org/wiki/Rib_steak

    When the bone is removed, Australians and New Zealanders call the resulting piece of meat a "Scotch fillet" or "whiskey fillet". In French cuisine , the rib steak (with bone attached, called côte de bœuf , literally: "beef rib") is a very popular dish and it is not uncommon to find French restaurants where a massive single côte de bœuf is ...

  5. 25 Best Steakhouses in America, According to Chefs - AOL

    www.aol.com/lifestyle/25-best-steakhouses...

    After drinks, Lynch recommends the wedge salad, shrimp cocktail, steak, potatoes, "mountains of wine," and finishing with brandy or Scotch. RELATED: Where to Get The Best Slice of Pizza in America ...

  6. Everyday Gourmet with Justine Schofield - Wikipedia

    en.wikipedia.org/wiki/Everyday_Gourmet_with...

    Roast Pork Scotch Fillet with Caramelised Onions (with Tom Niall, Butcher), Tuna Puttanesca, Macaroni Cheese Archived 14 May 2012 at the Wayback Machine, Crepes with Caramel Apples Archived 17 July 2011 at the Wayback Machine. 12: Tue, 17 May 2011: Hotcakes with Blueberries & Ricotta (Lucy Kelly, WeightWatchers), Hummus with Tuna and Sumac, Soy ...

  7. Entrecôte - Wikipedia

    en.wikipedia.org/wiki/Entrecôte

    Location of ribs and the entrecôte. Entrecôte (French pronunciation: [ɑ̃.tʁə.kot]) 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 [1] [2] corresponding to the steaks known in different parts of the English-speaking world as rib, rib eye, Scotch fillet, club, or Delmonico.

  8. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, [1] is cut from the loin of beef. Description

  9. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    Rib eye steak, also known as Scotch fillet, Spencer steak, and entrecôte the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted. Round steak, rump steak, or (French) rumsteak A cut from the rump of the animal. Can be tough if not cooked properly.