Our friends over at About.com are doing a poll asking readers, “What is your favorite steak?”

They have some choices for you — or you can add in your own.

Mine’s the ribeye. I love its texture and flavor.

Here’s what the poll looks like . . .

POLL: What is your favorite steak?
1) Filet Mignon
2) Flank Steak
3) Hanger Steak
4) New York Strip
5) Porterhouse
6) Rib Eye
7) T bone
8) Tenderloin
9) Tri-Tip Steak
10) Something Else (please specify in the comments)

It cracks me up that the 8 above turned into a smiley face. Subliminal message maybe? Perhaps SOMEONE wants the tenderloin to win.

Head on over to About.com and give them a piece of YOUR mind (just not a piece of your steak.)

You can’t let the other cuts win. Let your voice be heard, man!

Poll courtesy of About.com.

If you love steak, and especially if you’re a guy, you might like this little number.

It’s a wall calendar with, pardon the pun, beefcake/cheesecake photos of steak — if you like that kind of thing.

Confused?

Here’s April, for example:

Is that too risque? Nah. It’s steak, for goodness sake!

Just a little helpful hint for Father’s Day, graduations, whatever.

Who wouldn’t want photos of steak in various poses?

Get your calendars here.

You’re welcome.

Photo courtesy of tinyrevolutionarypress.com.

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.