Cut & Taste

The eight most common steaks found on Chicago menus

1. T-BONE
porterhouse with less meat on the filet side

2. FILET MIGNON
small, round, tender boneless cut from the short loin
a.k.a. tenderloin

3. BONELESS RIB EYE
cut from outside the rib section
a.k.a. Delmonico

4. BONE-IN NEW YORK STRIP
cut from top loin; left on the bone for more flavor
a.k.a. bone-in Kansas City strip, Delmonico, bone-in top loin, New York strip loin

5. NEW YORK STRIP
boneless cut from the top loin
a.k.a. Kansas City strip, sirloin, strip steak, strip loin

6. BONE-IN FILET MIGNON
result of splitting the bone on a porterhouse steak
a.k.a. Chicago cut

7. PORTERHOUSE
strip and filet separated by the bone in the middle

8. BONE-IN RIB EYE
rib-eye cut with the backbone left on
a.k.a. cowboy steak

Photograph: Anna Knott