Steak

There is no fiber in steak. There is mostly fiber in plant products.

There is a cut of beef/lamb called spinalis dorsi. It also goes by the name of rib eye cap.

The lean portion of steak is muscle, but there is also fat and connective tissue. They are all types of "tissue", which is a more generic term.

maybe put in the micowave for about 3 mins or in the oven for a lil bit

would need the weight of the cows and how thick you want your steaks

A roll steak is a fairly thin steak that is stuffed with ingredients then rolled and baked. Is this what you are talking about?

It is just a steak cut into a heart shape. Became popular in the northeastern US around valentines day, for obvious reasons.

sure, you're eating it, cook it however you want

they specifically have 15 ribs on each side of there cages

You can but them online but any vegetarian store or just a specialty food market.

Add a hint of lime, onion, and bell peppers. Also a touch of sour wood honey.

teak

Depends on how well you want it cooked, but medium rare is approx. five minutes per side.

Theoretically, it can be done. But I strongly suggest that you don't, as it will not be a good steak at all. Realistically you need to allow the steak to thaw out and get up to room temperature before you cook it. This applies to all types of cooking, such as grilled, fried etc.

Filet Mignon - a cooked cut of tenderloin.

A1... I think anyway. Lea & Perrins is a unique steak sauce that has a taste similar to Worcestershire sauce. In my opinion, it is among the best. AI is still the standard for fancy, and casual dining. Another good, cheap, steak sauce is called "Sweet baby Rays" which (like the title) is very sweet. Mix Sweet baby Rays with some "red hot" hot sauce and you have the perfect sauce for sautaying steak, burgers, and chicken.

A medium steak is a type of cooking preparation. It should have a thick band of light pink through the middle but it should be more brown than pink. The sides should have a rich brown color and the top and bottom charred darkly (but no black). Its middle part should also be firm. Hope this one helps.

A western sizzling steak sauce contains all the spices in the pepper family - red, chyanne and Jalapino. Coupled with a nice pepper sauce of habinaro and or jalapino.

this sounds more hot than sweet it is very red kinda sweet

i don't know, doing science fair project on this; which soda can dissolve steak fastest... COKE, DR PEPPER, or SPRITE

No. In fact, they'd be quite dangerous.

I heard they use "Perfect Spice". Stuff was created by the people who formulated the Cornell's secret spices.

No, it comes from the T-bone. The long side of a T-bone is NY Strip, the short side is Fillet.

yup, they are fine

maybe because of the shape of NEW York????

Yes, but you can also cut steaks from venison (deer), buffalo, elk, etc.