I love this little cheat sheet (below) from the Kansas City Steak Company. Brush up on the different cuts of steak and impress friends, family, clients, colleagues, neighbors, your grandmother’s cat and the mailman with your amazing skill and knowledge.

Or, just use it to help you decide what kind of steak you want to grill this weekend.

Super Trimmed Filet Mignon: A thick, boneless and extremely tender cut of beef from the tenderloin. Our filets are Super Trimmed, leaving only a perfectly aged, tender steak. Shop Now…   Kansas City Strip Steak: Also referred to as the New York Strip this cut of meat comes from the most tender section of beef, the Short Loin. The Kansas City steak was named for the city where it originated and is our pride and joy. Shop Now…   Ribeye: This cut is the perfect combination of tenderness and a rich, hearty flavor.The trademark of our Ribeyes is the ribbon of marbling that runs through the steak. Shop Now…   T-Bone: The T-bone is two steaks in one and consists of a T-shaped bone with meat on each side.The larger side contains a strip and the smaller side contains a filet. Shop Now…   Porterhouse: Like the T-bone, a Porterhouse is 2 steaks in one. The larger side of the Porterhouse contains a filet and the smaller side contains a strip. Shop Now…   Top Sirloin: The Top Sirloin is cut from the center of the Sirloin and is lean, firm and flavorful.Top Sirloin is a tender steak and is perfect for grilling. Shop Now…   Prime Rib: The Prime Rib is a large cut of beef that is perfect for roasting. The “Prime” in its name does not refer to the grading; rather it refers to the cut.  Prime Rib is the most tender of all roasts and is at it’s tender and juicy best when cooked to medium rare. Shop Now…    Beef Tenderloin: Also known as “the Chateaubriand”, this uncut filet mignon in roast form is decadently juicy and delicious. Shop Now…   Prime Only the top 1-2% of all beef can be labeled USDA Prime. Our Prime selections are wet aged in a controlled environment for the most tender results. Shop Now…

This month’s issue of Marie Claire includes an intriguing little ditty about the “No-Diet Diet” which purportedly includes chocolate cake and steak — or anything else you want to eat for that matter.

(CLICK IMAGE TO ENLARGE)

The article’s premise is that as long as you eat without distractions, chew slowly and stop when you are full you can eat whatever you want.

I’ll go with that.

Steak seemed to be a hot button for the author of this article. A gal after my own heart.

Hey, my diet has included steak for as long as I can remember so I’m glad to see the fashion mags getting on board.

But it’s really all about moderation, people. Don’t eat 12 T-bones in one sitting. Don’t regularly go to those steakhouses where they dare you to eat their 95-oz. Porterhouse. Yeah, they’ll give it to you for free — but you will pay for it later. Trust me.

Get yourself a nice filet, or ribeye or KC Strip, serve it with a reasonable side dish, pair it with some wine and you’ve got a great meal.

There are even heart-healthy choices certified by the American Heart Association. 

So, Marie Claire, you’re on to something. My hat’s off to you.

(Click here if you want to read the entire article.)

Now, if we could just get this magazine’s cover girl, Kate Bosworth, to eat some steak. Those alfalfa sprouts just aren’t doing it, babe.

This may fall into the TMI category (too much information), but I feel like we’re friends now.  So I can share.

This past Friday, my youngest son was diagnosed with juvenile diabetes. We spent three days in the hospital getting his blood sugar under control and learning, as parents, how to manage his diet, his multiple daily blood tests and insulin shots.

Boy, was this an awakening. My son is 3.

We also did a fair amount of crying.

My husband and I are now in charge of keeping our son’s insulin function running smoothly. This is quite a responsibility. And one I’ve taken for granted as just something that happens in my own body on its own.

I’ve become quite educated these past 4 days in the maze that is the diabetic diet. And, friends, I’m happy to tell you, steak is A-okay.

For the Type 1 diabetes my son has, he must adhere to a constant carbohydrate diet. Meaning he must eat between a certain range of carbs per meal or snack. Steak and meats are 0 carbs.

Yes!

That made me so happy to know that when my son is old enough, he can share the joy of a good steak with his old man and his mom. (His palate is not quite there yet. But if genetics have anything to do with it, he’ll be a huge steak fan in due time.) It really is funny the things that pop into your mind when you’re trying to wrap your head around what a startling diagnosis like this means.

You just want some normalcy. And you don’t want for your child to miss out on any of life’s joys.

And, speaking of steak, I dreamed of it every night in the 30 minutes of sleep I was allotted in between shots and blood work and vital signs and various other noises on the floor.

I spent the three days in the hospital avoiding the food, while smiling and encouraging my son to eat every bite of it. A big, juicy steak was all I could think of when I closed my eyes at night.

A woman cannot live on Dr Pepper and packaged peanut butter crackers alone.

We finally busted out of the hospital on Sunday night. And there are 4 sirloin steaks in my freezer calling my name.

I’m going grill them up this week and celebrate with my husband our being on the other side of a very trying time.

It’s good to be home!