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From Filet to Chuck-eye: The Steak Quiz
by Staff
Steak can be prepared in many ways, and beef comes in all kinds of cuts. Do you know your rib-eyes from your T-bones? Take this quiz to see how much of a steak connoisseur you are.

In the United States, the word "steak" is most commonly used to refer to which sort of animal flesh?

  • beef
  • fish
  • chicken

Tenderloin is also known by what other name?

  • porterhouse
  • filet mignon
  • rib-eye

What is the most common cooking method for beefsteaks?

  • pan-frying
  • broiling
  • grilling

What is one of the shortcomings of skirt steak?

  • It is tough.
  • It lacks flavor.
  • It is overly fatty.

Why is the filet mignon cut thicker than most other steaks?

  • because it has a smaller shape
  • to maintain its tenderness
  • to maximize its flavor

True or false: Beefsteaks are almost always cut perpendicular to the grain of the meat.

  • true
  • false

Which cut of steak is often used to make beef jerky?

  • chuck steaks
  • cube steak
  • round steak

How is Salisbury steak created?

  • from connective tissue
  • from lamb
  • from hamburger

With regards to steak preparation, what is "swissing"?

  • trimming the fat
  • tenderization
  • marination

The Kansas City strip is more commonly known by what name?

  • beauty cut
  • Spencer
  • New York strip

Chuck-eye steak is often considered a more affordable version of which cut?

  • rib-eye
  • sirloin
  • prime rib

A dish called London broil typically uses which cut of steak?

  • round steak
  • sirloin
  • filet

True or false: A porterhouse steak is also called a "T-bone."

  • true
  • false

What is the minimum width of the tenderloin section in order for a T-bone to be classified as a porterhouse?

  • .75 inches (19 millimeters)
  • 1.25 inches
  • 2 inches

Why are some steaks dry-aged?

  • to add flavor via mold growth
  • to make them safer to eat rare
  • to make them more tender

Why can steak be served rare, unlike so many other meats?

  • It doesn't usually harbor human illnesses.
  • It has antibacterial properties.
  • It is just as risky to eat rare steak as any other undercooked meat.

For the best results, you should generally cook a ranch steak to what level of doneness?

  • well-done
  • rare
  • medium

Flank steak is cut from which part of the cow?

  • back
  • belly
  • neck

Delmonico is another name for which cut of steak?

  • New York strip
  • filet
  • rib-eye

Dry-aged steaks are usually aged for a minimum of how long?

  • three weeks
  • six weeks
  • nine weeks

What aspect of hanger steaks makes them so desirable to some diners?

  • the great flavor
  • the incredible tenderness
  • the color

"Butcher's heart" is another name for which steak cut?

  • bottom round
  • chuck-eye
  • ball tip steak

What often happens to round steaks when you grill them?

  • They dry out.
  • They fall apart.
  • They burst into flames.

From which part of the cow are sirloin steaks cut?

  • the back
  • the belly
  • the rib

Chicken-fried steak is made from which cut of meat?

  • Salisbury steak
  • cube steak
  • restructured steak

Rib-eye steaks are cut from which portion of the meat?

  • prime rib
  • sirloin
  • chuck

Rare steak is cooked to what temperature?

  • about 130 degrees Fahrenheit (54 degrees Celsius)
  • about 145 degrees Fahrenheit
  • about 150 degrees Fahrenheit

True or false: Bottom sirloin has plenty of marbling.

  • true
  • false

Top blade steaks are often called what?

  • prime rib
  • flat iron steaks
  • bottom sirloin

Which cut is actually considered a roast?

  • clod steak
  • prime rib
  • rib-eye