I love this.
Real? Photoshopped?
No idea.
All I know is I’d eat it. Salt and pepper, a few minutes on the grill and douse it with some Teriyaki sauce.
Mmmm. I’d start with Florida first. It looks ready to be cut into bite-sized pieces.
No offense, Floridians. It just looks tasty.
What do you think this is? A big ‘ol ribeye?
That’s very American, so we’ll go with that.
What cut do you think this is?
Photo courtesy of Wayfarersandwhiskey.tumblr.com.
It’s Friday. And sometimes all I want to do after a tough week is look at purdy pictures. And in the event you feel the same way, here you go…
Look at that thick, thick filet mignon and the huge dollop of garlic and herb steak butter.
I think I am in love.
Here’s another angle. . .
And finally, the meal in action. . .
These gorgeous works of art come to us courtesy of WhitsAmuseBouche.com where she gives us all the nitty gritty about this gorgeous filet meal. Check it out.
If this isn’t the best way to get your weekend started, I don’t know what is! Enjoy!
Photos courtesy of WhitsAmuseBouche.com.
Confused about what cut is what? What does it look like? Where does it come from?
Well, Beef.org has made it easy for all of us with this simple chart. Just click on it to enlarge.
Check it out to see what each cut looks like and how you can use it. Keep this on hand when you come across a new recipe and aren’t quite sure what cut is called for.
Happy studying!
Chart courtesy of Beef.org.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
