From Filet to Chuck-eye: The Steak Quiz

Beefsteaks are prized for their flavor and nutrition. High-end steakhouses draw crowds with the best cuts.

Filet mignon, one of the best cuts of beef, is also called "chateaubriand" or simply "filet."

Grilling, whether over charcoal or gas flame, is one of the most popular methods for cooking a steak.

The fibrous nature of skirt steak is evident at a glance; it must be cut very thinly to counter its chewiness.

The shape of the filet makes it smaller than many steaks, so butchers compensate by cutting them into thick pieces.

Butchers slice the steaks perpendicular to the grain in most cases, but there are exceptions, such as skirt steak.

Round steaks are often too tough for many diners, so they're frequently used to create delicious beef jerky.

Hamburger is smashed into a steak shape in order to make Salisbury steak.

Swiss steak is so named because it is full of holes from the tenderizing process.

New York (or KC) strips typically have a strip of fat on one side and a full beefy flavor.

With its plentiful marbling and intense flavor, chuck-eyes are often an overlooked cut.

London broil isn't consistently applied to a specific cut, but when it is, it is often round steak, particularly in the U.S.

The unmistakable triangle shape of the T-bone includes a T-shaped bone running through the center. A porterhouse, however, will typically have more meat and less bone than a T-bone.

Any less than 1.25 inches and butchers must classify the cut as a T-bone instead of a porterhouse.

As the steak ages, the connective tissue breaks down, making it easier to cut and consume.

Unlike chicken, for example, steak doesn't create a haven for germs that make people sick. Proper handling, of course, is still required.

If you cook a ranch steak past medium, it may turn into a tough and inedible piece of shoe leather.

These steaks can be tough, so its important to slice them against the grain, otherwise you'll spend hours chewing your meal.

The heavily marbled rib-eye cut is known for its intense juicy, beefy flavor.

The minimum is about three weeks, and some will age for up to six weeks.

It is similar to flank steak and has full flavor that many people enjoy.

Ball tip steaks aren't as tender as some cuts, but they are cheaper and packed with beefy flavor.

These are very lean cuts that often dry out when cooks attempt to grill them.

Cut from the rear, sirloin steaks are typically divided into several other steaks, such as the top sirloin.

Usually made from top sirloin or top round, cube steaks are mechanically tenderized to make them more edible.

Prime rib, when not cut into rib-eye steaks, often contains a good amount of fat and may be served with the bones, too.

A rare steak has a temperature of about 130 degrees, whereas a well-done steak comes in at around 165 degrees.

Bottom sirloin is tougher and leaner than many of the choicer steak cuts.

Many people consider flat iron steaks to be second only to filets in terms of tenderness.

If it's cut before cooking, it's rib-eye; if it's cut after cooking, it's prime rib, a type of roast.