Yes, it’s true. You now can dress your wounds with look-alike cuts of beef.

Got a boo-boo?

Put a Porterhouse on it. Naturally.

Click here to give these to the ones you love. Show how much you care with beef bandages.

*Insert catchy jingle here.*

Photo courtesy of McPhee.com.

Okay, now this is awesome.

Our friends over at Science-of-Food.com have posted “The Big Steak List” which includes every which way for garnishing/cooking steaks imaginable. About 180 ways, actually.

It includes sauces, too. Oh, and a little introduction to further explain some of the terms used.

It’s a treasure trove to go back to when you’re in a rut, want a steak, but want something different.

Check it out!

The Big Steak List

Delectable steak photo courtesy of Ed Alcock at Travel.NYTimes.com.

Ooooo! Steak tips! Oooooo! Mushroom sauce! And what? Egg noodles?

I must have died and gone to heaven.

This is one of my absolute favorite meals. But I’ve never tried it with thyme or quite this way.

I can practically smell the onions, shallots and garlic cooking now. Can’t wait to try this one!

Little tip:  Wanna skip the cutting of the steak and ensure your beef is really, really tender? Try these already-sliced tenderloin tips.

Steak Tips with Peppered Mushroom Sauce

Adapted from Cooking Light January 2010

Yield: 4 servings

Ingredients

• 3 cups uncooked egg noodles
• Cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 (10-ounce) package presliced baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon Worcestershire Sauce
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free, less-sodium beef broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 fresh thyme sprigs
• 1 teaspoon fresh thyme leaves (optional)

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides.
3. Remove from pan; cover.
4. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes.
5. Add garlic; sauté 30 seconds. Stir in Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
6. Gradually add broth, stirring constantly with a whisk.
7. Add pepper, salt, and thyme sprigs.
8. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated.
9. Discard thyme sprigs. Garnish with thyme leaves, if desired.

Photo and recipe courtesy of ElizabethsEdibleExperience.Blogspot.com.