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First, a cut of beef whether a steak or a roast is a muscle. With rare exception, a roast and a steak can come from the same muscle. Some cuts of beef are tough and some are tender. While taste is often subjective, generally the more fat marbling a cut of beef has, the better the taste.

Place rolled flank on preheated grill and cook for 10 minutes per side. Remove from grill and let rest for 10 minutes before slicing.

Traditionally, a Philly Cheese steak is made with thinly sliced ribeye. Ribeye steaks tend to be a bit pricey.

Meat is mostly the muscle tissue of an animal. Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibres. Each cell is crammed with filaments made of two proteins: actin and myosin.

There are a variety of different types of steak, which comes from various parts of the cow. Here is an illustration: Rib: Rib Eye Steak. Loin: T-Bone, Porterhouse, Filet Mignon, New York Steak, Top Sirloin, Tri Tip.