The best piece of beef for a steak is the tenderloin.
What is called a porter-house steak is the tenderloin, sirloin, and
other surrounding parts cut in slices.
A steak should never be less than three-quarters of an inch in
thickness.
It should always be broiled; it is inferior in taste and flavor when
cooked in a pan (_saute_), or other utensil, but many persons cook it
so, not having the necessary fire or utensil to broil; broiled or
_saute_, it is served alike.
The same rules are applied to steaks of venison, pork, etc.;
turtle-steaks are also prepared like beef-steaks.
A good steak does not need any pounding; the object of pounding a steak
is to break its fibres. A pounded steak may appear or taste more tender
to a person not knowing or never having tasted a good steak, but an
experienced palate cannot be deceived.