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For people that enjoy meat, there are few dishes more flavorful and delicious than a well-cut, wonderfully seasoned, perfectly cooked steak. But for those new to ordering steak at a restaurant, it can be a confusing experience. Here is a beginner's guide to choosing the right steak at the steak house. When you pick up your menu at your favorite steakhouse, you might be a little overwhelmed with all of the descriptions of the different types of cuts available. The first step to eating good steak is knowing the cuts. The most popular cuts of meat you're likely to see on a steakhouse menu include filet mignon, sirloin, rib eye, T-bone, and porterhouse. Filet mignon is one of the finest cuts of meat and is taken from the tenderloin area, usually from a steer or heifer. Filet mignon is lean and delicious. A sirloin steak is a little more fatty and flavorful. Rib eye steak has the most fat and the most flavor. The difference between a T-bone and porterhouse steak is the size of the tenderloin. These cuts include the tenderloin and strip loin around the T-bone. Once you choose your steak, you'll be asked how you would like it cooked. The choices are: rare, medium rare, medium, and well done. Rare steak is cooked on the outside but the inside is uncooked and raw. Medium rare is cooked a bit more. Medium is cooked inside and out but still pink in the middle. Well-done is charred on the outside and cooked all the way through. Keep this in mind as you choose your next steak. Chicago Prime Steakhouse is an award-winning Schaumburg restaurant offering a large fine dining menu and a notable wine list. (http://chicagoprimesteakhouse.com)
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