Strictly speaking, a beefsteak should be cut from the head or thick end of the trimmed fillet, it may also be cut from the sirloin without offending against this rule since the name being English does not define exactly from which part of the carcase it should come. It should be cut about 2 cm (⅘ in) thick.
Beefsteaks may be prepared according to any of the recipes for Entrecote in addition to the following.
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