Filet Mignon

• The filet mignon steak dish is one of the most tender steak dishes in a steak restaurant. This cut is also called the tenderloin. The filet comes from a very under-used muscle along the cow's spine. Because this muscle is not used as much as a cut of beef from the leg or back, this tender cut of beef is very desirable. Most cuts of beef rely on the marble of fat to provide tender qualities.

  Dieters prefer to choose the Filet Mignon because of its lower fat content. Most restaurants will sear the filet in butter in a very hot skillet, then finish the filet in an oven till the internal temperature reaches 125 degrees Fahrenheit. The filet mignon should be eaten at medium rare to rare to enjoy its delicate flavor.

Prime Rib

• Prime ribs come from the lower end of the cow's rib cage. This highly desired cut of beef is usually low-roasted in an oven and served medium rare to rare. It is a very popular buffet item since it can be custom sliced for each customer.

  Prime rib can either be cooked with the bone in or without the bone. When cooked on the bone, the flavor is more robust and meaty. Prime rib is also a high fat cut of beef. This high fat content provides most of the flavor in the prime rib.

New York Strip

• New York strip is also called a shell steak, strip steak, Delmonico or Kansas City cut. This steak comes from the short loin section of the cow.

  Its fat content is between the tenderloin and the prime rib. This is one of the most popular steak dishes in most steak houses. The New York strip is most often seared in butter and then finished in the oven at very high temperatures. It is traditionally served rare to medium rare.

Popular Vegetable Sides

• The most popular vegetable sides on steak dishes are broccoli, asparagus, sauteed or creamed spinach, cauliflower and green beans. These sides are the most popular because they stand up to the hearty flavors of the steak.

  Broccoli, asparagus, cauliflower or green beans are most often steamed before serving. Other time, the broccoli, asparagus or cauliflower are roasted. Creamed or sauteed spinach most often includes plenty of chopped or minced garlic.

Popular Starch Sides

• Potatoes are the most popular starchy sides included in a steak dish. Potatoes can be baked, roasted, mashed or served au gratin style.

  Baked potatoes are rubbed with olive oil and sprinkled with kosher salt and fresh ground pepper. Roasted potatoes are cut into cubes, tossed in olive oil and herbs and roasted on high heat to get the cubes crunchy. Mashed potatoes are mashed with milk or cream, butter, salt and pepper. Potato gratin is a dish comprised of thinly sliced potatoes, milk, cheese, salt and pepper.