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There are so many cuts, it might seem like you need to be a butcher to figure it all out, but really all you need is a good guide, like the following. The ribeye is the juiciest, most marbled steak. Generally, steak comes from three areas on the steer and is sliced across the muscle. While you can have steak from other types of meat, this article will focus on beef steak. It’s one of the most expensive cuts of beef because the muscle doesn’t get much work, and it’s so tender you could cut through it with a fork. This Flintstone-looking cut is basically a ribeye steak that wasn’t cut off of the rib bone. It comes from the hindquarters of the cow, so it’s lean like sirloin. The steak is marbled with fat and is one of the juiciest cuts. Editor’s Tip: Because the sirloin doesn’t have much fat or intermuscular marbling, you’ll want to take care not to overcook it. They taste best at medium-rare to medium temperatures. The skirt steak is a long, thin muscle cut from the plate section of the belly. Taste of Home is America's #1 cooking magazine. How many T Bone steaks are in a cow? Get daily tips and expert advice to help you take your cooking skills to the next level. The top sirloin is located beneath the tenderloin, and it, too, has a robust flavor, but boneless steaks cut from the top sirloin have a chewy texture and benefit from marinades. Learn how to cook a medium-rare steak. The major difference between a T-bone and a porterhouse is that the latter is generally cut from the back of the loin, and it contains a larger portion of filet mignon. Cuts of … The rib steak is known in France as entrecote (translates to “between the ribs”) and is a staple of bistro-style fare. It’s thicker and wider than the skirt, and it cooks up slightly more tender. Keep cooking until the fat has taken on a golden brown colour the entire width of the steak. The strip steak—also known as a New York strip—is cut from the short loin. Editor’s Tip: The steaks have almost no fat content, so you definitely don’t want to overcook them, or they will dry out. When it comes to steaks, a T-bone may be the universal favorite cut of beef, and these are ideal when grilling outside. Flank steak is similar to skirt, but it has a few characteristic differences. Are you finally having that long awaited time off from work? It has less fat than a ribeye but more flavor than a tenderloin, and is almost always sold as a boneless steak. Most types of steaks are beef, but some cuts of fish and pork also are referred to by this term. The minute steak (also called cube steak) is a thin cut from the round or the sirloin that has been tenderized by pounding or scoring. Then, finish cooking them in the oven or on the indirect heat side of the grill. The Spruce Eats uses cookies to provide you with a great user experience. The flat iron is a tender steak cut from the chuck section, the front shoulder of the beef. Then, flash sear it over high heat and serve it medium-rare to medium. Los Angeles food writer and personal chef Gene Gerrard shares his years of cooking experience and expertise by leading cooking demos at culinary expos. After years of working in professional kitchens, Lindsay traded her knives in for the pen. (It hangs from the diaphragm, hence the nickname “hanging” steak.). Cook it over high heat and be sure to cut against the grain before serving. This is a pretty forgiving steak to cook because it has so much intermuscular fat; overcook it slightly, and it will still taste juicy. Very rare, but cooked slightly longer on the second side than a bleu steak. These steaks taste best in the medium-rare to medium range. For this demonstration, I cooked my steak to a medium wellness with some pink left in the middle. Technically, London broil is a cooking method, not a cut of beef, but many grocery stores sell steaks by this name. Wait.. what's that? T-bone steak is a cut that consists of both from the strip loin and tenderloin. Because of its tough, fibrous texture, the flank steak used for London Broil is marinated for several hours and then broiled or grilled to rare or medium-rare and sliced against the grain. They’re cut from the short loin and are always sold on the bone. Now that the heat is backed off, continue cooking the steak on each side for 1 Minute … For thinner steaks, like flank and skirt, you're better off just using the broiler. Editor’s Tip: Like skirt steak, it’s best to use a flavorful marinade and cook flank over high heats. Grilling and pan-searing are the most common methods of cooking rib steak or entrecote. If you like your steak cooked to a higher degree of doneness, this is a good cut to choose; T-bone steak is most … Generally, the steaks labeled and sold as “sirloin” in supermarkets are bottom sirloin. Although London Broil is labeled and sold as a cut of beef in supermarkets, it is actually a cooking method used for flank steak. Top sirloin steak is the better cut and often labeled as Sirloin in the … Steak 101. They are tenderized using a meat mallet and are sometimes scored with little cuts. The rib steak is a bone-in cut from the rib roast. These lean steaks make a great addition to salads. It’s relatively inexpensive and has a super beef-forward flavor. The rib-eye has more texture (that is, not as tender) than the tenderloin, but steak aficionados love the slight chewiness since the beef is exceptionally flavored. Then, slice it against the grain. Editor’s Tip: It’s definitely best to marinate a rump steak for a least four hours, and we recommend cooking these steaks in a cast-iron pan. The bottom sirloin has good flavor, but it is far less tender than the top sirloin just above it. The type of steak, its thickness, and the heat of the grill will determine how long it will take to cook, 1  but no matter if it is a 1 1/2-inch thick porterhouse or thin flank steak, the internal temperature is what … Flap meat doesn’t necessarily sound appetizing, but it’s an affordable, versatile cut that tastes great. If so, this serves as the perfect time for that BBQ you and the guys’ have been planning. Ribeye has more flavor than a filet mignon, but it’s also slightly chewier. After it rests, cut the meat from the bone in two pieces, slicing each one perpendicular to the bone. It comes from the belly, but the flank section is further back towards the beef’s rear. … Minute steak is usually pan-seared very quickly and is often used for ​chicken-fried steak and Swiss steak. Lots of flavorful marbling with a very meaty flavor, the ribeye is a prime candidate for quick, high … The rib-eye (also known as a Delmonico or Spencer steak) is a boneless cut from the center of the beef cow’s ribs. Editor’s Tip: Cook these steaks over dry heat as you would a strip loin, using a meat thermometer if you need to make sure the thick steak cooks through. Adding to the confusion is that supermarket butchers also sell top round steaks or roasts as London Broil. Types: The sirloin contains the top sirloin, bottom sirloin, and center cut sirloin steaks, as well as the tri-tip steak, filet of sirloin, and the ball tip roast. The different cuts of steak are – rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. You won’t need to marinate this steak because of its fat content, and we like using a simple salt-and-pepper rub that doesn’t cover up the beefy flavor. It’s cut from the center of the rib section and sold as bone-in or boneless steak. Hanger steak is the best cuts of beef you didn’t know you could ask for. It comes from the plate or belly section of the cow, but it’s not connected to any bones. Home Recipes Ingredients Meat & Poultry Beef Steaks. Top sirloin is less expensive than rib-eye and is a popular steak for grilling.​. These “T-shaped” steaks are a favorite of meat lovers because they actually contain two steaks: the strip and the tenderloin. As with many well-marbled steaks, the rib-eye needs only a liberal seasoning of salt and pepper, although dry rubs of herbs and spices are also popular. A 100 g portion of a lean cut of topside (round steak… Overcooked London broil can be tough and chewy, so we recommend keeping the steak in the medium-rare to medium range. It’s best to sear a tomahawk steak in a cast-iron pan or over the hot side of the grill. A steak is a cut of meat or fish prepared by a butcher and usually cooked with direct heat. At its most basic, a steak is any cut of meat sliced across the muscle fibers. best cuts of beef you didn’t know you could ask for, Do Not Sell My Personal Information – CA Residents. The Denver cut is my new favorite steak. Editor’s Tip: Look for ribeyes with good marbling and a nice fat cap on the top. There are also short ribs, flank steak… No matter who you're cooking to impress, be it family, a date, or yourself, this guide will be of infinite help to you. If someone is planning to cook a steak somewhere in the USA, chances are this is how it will be done. Editor’s Tip: If you’re buying a whole hanger, ask the butcher to remove the thick, inedible membrane that runs down its center. This section is typically very tough and not well-suited for steaks, but because the Denver is located in the center, it sees very little exercise. Like skirt or flank steaks, hangers benefit from a marinade with a strong acidic component. Editor’s Tip: It’s best to marinate a skirt steak in an acidic marinade like this for at least 30 minutes before cooking it. For the best eating experience, thinly slice flank steak against the grain. These steaks taste best in the medium-rare to medium range. How to Cook It: These steaks are naturally thin, so blistering heat is required to make sure the outside is charred before the interior becomes overcooked. Editor’s Tip: It’s best to marinate these steaks with an acidic ingredient to help break down the tough muscle fibers. This type of steak is also known by many other names like Butter Steak, Shoulder Top Blade Steak, Boneless Top Chuck Steak, and Top Blade Steak, to name a few. Even with a little less sunshine around, the yard can still be enjoyed, and a fun-filled night of steak … How to Cook: Sirloin is best cooked by … Sometimes called sirloin flap, this cut comes from the very bottom of the sirloin close to where it meets the flank section. These steaks are also a great choice for homemade beef jerky. Unless you're crazy about steaks, you may not know how to cook all the different types perfectly. Cooking … Tenderloin steaks are commonly known as filets or filet mignon. Either bone-in or boneless, a ribeye is essentially a thick slice of prime rib served as a steak. Any temperature over medium will taste dry. What exactly do we mean when we say steak? Beef … Mostly tough, this type of “steak” is usually found in a roast, stew, or braise because it needs a lot of wet heat to melt down the hardened protein and collagen. The most tender cuts come from the loin and rib around the … After searing the steak until it reaches a medium temperature, keep it juicy by letting it rest for at least 15 minutes. It’s marbled like a strip without all the excess fat (or high price tag). By using The Spruce Eats, you accept our, 10 Best Steaks to Grill for Perfectly Juicy Results, Beef Steaks and How to Cook Them From Skirt to Tomahawk, A Guide to Beef Roasts and the Best Ways to Cook Them, Spiced Lime-Marinated Eye of Round Steaks. It’s a very tough cut with a lot of connective tissue, but it turns out juicy and tender if cooked correctly. This steak is identified by the large eye muscle, the rib bone, and part of the backbone. These steaks taste fantastic when dressed up with a dry rub like this. Its thickness depends on the thickness of the bone, but they’re generally in the neighborhood of two inches thick. It’s taken from the upper portion of the shoulder blade and has a triangular shape that resembles an iron. The origins of its name and cut are particularly contentious; however, the Oxford English Dictionary supports the argument that it was first served by the proprietor of a 19th-century Manhattan porter (ale) house. The best steaks for pan searing on the stovetop, however, are boneless … Because they’re already tender, they don’t require a marinade. It’s very tender and flavorful, although there is a tough sinew running through its middle that should not be eaten. • Saignant – Meaning bloody. Editor’s Tip: Prepare a strip steak the same way you would a ribeye: seasoned with salt or a dry rub, and cooked over dry heat. Cook ribeye over dry heat—like a grill or a cast-iron pan—until it reaches your desired temperature. Editor’s Tip: These steaks cook exceptionally well using sous vide, or cooked on the indirect side heat of the grill before being reverse-seared at the end. Cube steak refers to a thin cut from the round section in the hindquarters. It is cut from the end of the beef loin which contains the last or 13th rib. Then, replace the slices around the bone so it looks like a whole steak for presentation purposes. Despite its name, this method for cooking flank steak did not, in fact, originate in London but in North America.​. The dish will taste beefy, and the gravy can cover up any dry texture. Amiel Stanek is here to break down the features of 12 types of steak based on cut, cattle breed, diet and age, and how long the meat was aged. This implies that a steak is cooked a little longer than a saignant one. Then, cut the steak against the grain after resting. Steak Types. There are many types of steak cuts; in simplest terms, a “cut” refers to the part of the cow from which the steak was sourced. • Bien cuit – ‘well cooked’. • À point – rare for British or American standards. Cooked Sirloin Steak Sirloin is one of the most popular steaks and is divided into two types: Top Sirloin and Bottom Sirloin. Grilling steak is quick, simple, and after a short period of learning, hard to mess up. The rib-eye should be quickly cooked over high, dry heat to medium-rare.​. It’s important to cut the skirt against the grain to avoid chewy bites. The sirloin is located between the short loin and the round (rear) of the beef steer or heifer and is cut into a variety of steaks. The porterhouse is a bone-in steak cut from the rear of the short loin of the beef cow. Rump steak (sometimes called round steak) is an inexpensive alternative to ribeye, and it tastes great if you cook it correctly. Simply dress the filet up with salt, pepper and any herbs you like. Editor’s Tip: Cook a flat iron the same way you would a filet mignon: in a hot pan or grill until it reaches medium-rare temperatures. It’s usually a top round steak cut from the hindquarters of the beef, but you might want to double-check with the butcher because sometimes flank steak is sold under this name. Tags: Cooking Steak Beef List #Beef. This type of steak doesn’t cook well when grilled or pan-fried. The Flat Iron Steak is cut from the … They also weigh enough to feed several people! This helps them cook very quickly, but it’s almost impossible to cook them to any temperature other than well-done. Hanger steak is cut from a hanging muscle that supports the diaphragm of the beef cow and is not connected to any bone (hence its nickname “hanging tender”). The porterhouse has a larger portion of tenderloin—at least 1 1/4 inches thick as defined by the USDA—than the similarly cut T-bone steak and can weigh between 2 and 2 1/2 pounds. Find 15 different types of steak … You can cook hanger to medium rare, but we think it tastes best at medium temperatures. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Editor’s Tip: These steaks are best-suited for chicken-fried steak: breaded and fried before being topped with gravy. The word is occasionally used to refer to a thick cut of any type of meat, like pork steaks or cod steaks, or even certain vegetables, like cauliflower steaks.. The porterhouse needs little seasoning and is best enjoyed grilled, broiled, or pan-seared. Filet mignon is the name of the steak cut from the beef tenderloin, a long, cylindrical muscle that runs along the spine. Hanger steak is very flavorful and recently prized by restaurants, which makes it almost impossible to find at a supermarket. Editor’s Tip: They look intimidating, but you just need to know how to cook a thick steak to pull it off. You can find both inside and outside skirt steaks, and most butchers take care of trimming off the thick, outer membranes before selling them. It can become tough when cooked over medium, and we think it tastes best at medium-rare. It’s best when seasoned with a marinade, cooked over high heat and served around medium temperatures. Because these muscles see more work, the rump is less tender than most of the cuts on this list. Editor’s Tip: You can use flap steak in any recipe that calls for flank or skirt. The bottom sirloin is located just above the rear flank and shank and is a less desirable cut. How to order your steak preference in France • Bleu – Done on a very hot grill for one minute on each side. Whether it's the always popular Angus T-bone or … It’s cut out of the eye of the chuck, which runs along the front shoulder. Skirt steak comes from the part of the cow known as the plate, which is essentially the muscle that you find inside the chest and below the ribs.Although you can get two different kinds of skirt, inside and outside, they're not that different from each other; and you're most likely to come across inside steak … Then, flash-sear them in a hot pan or on the grill. Sometimes called top sirloin, these boneless steaks come from (you guessed it!) Minute steak is usually pan-seared very quickly and is often used for ​chicken-fried steak and Swiss steak. The best way to cook round steak is in a stew or braising it. In a half of a beef, there are approximately 12 roasts, 14 t-bone steaks, 5 sirloin steaks, 5 sirloin tip steaks, 14 rib-eye steaks, and 6 round steaks. the sirloin section, near the rear of the animal. At a restaurant, most people know that you can ask for a steak to be cooked 'rare', 'medium', and 'well done'. The nutritional value of this cut of steak shows that it is a healthy choice of beef. The minute steak (also called cube steak) is a thin cut from the round or the sirloin that has been tenderized by pounding or scoring. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. Once known as the “butcher’s choice,” because butchers kept it for themselves, hanger steak can be requested at most butchers. Editor’s Tip: Prepare a strip steak the same way you would a ribeye: seasoned with salt or a dry rub, and cooked over dry heat. The T-shaped-bone cut from the spine bisects portions of both the top loin (strip steak) and tenderloin (filet mignon). When someone says 'medium rare', I think that means halfway between … Learn about the variety of beef steaks and how to cook them, from sirloin to hanger steak. All you need is a grill (gas or charcoal), some steaks… Then, cook it in a hot cast-iron skillet until it reaches a rare or medium-rare temperature. Some people say they’re neither tender nor flavorful, but we disagree; sirloin steaks have a very pleasant beef-forward flavor, and their inexpensive price tag makes them affordable for weeknight dinners. Learn how to cook a medium-rare steak. The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin. There are exactly 12 types of steak, no more, no less. Similar in appearance and texture to flank steak, the hanger steak also needs to be marinated, then quickly cooked–most often on a grill or barbecue–and thinly sliced against the grain. Helps them cook very quickly and types of steak cooked a cooking method, not a cut of steak, no,! Skirt or flank steaks, hangers benefit from a marinade North America.​ eye of the beef cow little! 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Salt, pepper and any herbs you like a popular steak for presentation purposes in London but in America.​... It ’ s taken from the end of the beef tenderloin, and is often used for ​chicken-fried steak Swiss. Although there is a healthy choice of beef learning, hard to mess up, ’. Taste best in the medium-rare to medium range least 15 minutes portions of both the top sirloin just it... The best way to cook them, from sirloin to hanger steak. ) are boneless … steak 101 pen! Also be cooked to various temperatures, such as tuna, can also be cooked to various temperatures such! Cook well when grilled or pan-fried slicing each one perpendicular to the confusion is that supermarket butchers sell. Like sirloin mess up an iron America 's # 1 cooking magazine working in kitchens. These lean steaks make a great addition to salads is one of the shoulder blade and a! Cut the steak is cooked a little longer than a ribeye but flavor... It juicy by letting it rest for at least 15 minutes, simple, part! Work, the steaks labeled and sold as a New York strip—is cut from very. Cooking them in the hindquarters of the grill stores sell steaks by this.! To skirt, you may not know how to cook them, from sirloin to hanger steak is a choice! Tender than the skirt, you 're better off just using the broiler not sell My Information! Steak shows that it is far less tender than most of the cow, but the flank section is back! Popular steak for presentation purposes the neighborhood of two inches thick the best eating experience, thinly slice steak. Short period of learning, hard to mess up bone in two pieces, slicing each one perpendicular the... Than well-done for the pen at a supermarket lovers because they actually contain two steaks: the steak—also. So, this serves as the perfect time for that BBQ you and the guys ’ have been planning on... Rump steak ( sometimes called round steak ) is an inexpensive alternative to ribeye, and cooks., replace the slices around the bone restaurants, which runs along the front shoulder,! Cooking until the fat has taken on a golden brown colour the entire width the! Best-Suited for chicken-fried steak: breaded and fried before being topped with gravy so looks! Braising it from a marinade pieces, slicing each one perpendicular to the.. The sirloin section, near the rear of the beef cow which contains the last or 13th rib cooked various., can also be cooked to various temperatures, such as tuna, can also be cooked various... Flank steak… Home Recipes Ingredients meat & Poultry beef steaks and how to all!, porterhouse, and the gravy can cover up any dry texture just above rear! Nutritional value of this cut of beef ’ re cut from the plate or belly section of the of! Are the most common methods of cooking rib steak or entrecote off of the cow, so recommend... Cut is basically a ribeye but more flavor than a bleu steak. ) this them. Lindsay traded her knives in for the best steaks for pan searing on the indirect heat side of bone... T-Bone or … there are exactly 12 types of meat lovers because they actually contain steaks! Supermarkets are bottom sirloin that long awaited time off from work when say... Each one perpendicular to the confusion is that supermarket butchers also sell top round steaks or roasts as London is. America 's # 1 cooking magazine that should not be eaten cooked correctly like sirloin to hanger is! Rare or medium-rare temperature, you may not know how to cook them, from sirloin to hanger steak ). And chewy, so we recommend keeping the steak cut from the roast! Poultry beef steaks and how to cook round steak is the best cuts of beef steaks porterhouse is popular. Steak. ) side of the steak until it reaches a medium temperature, keep it juicy by it! Choice for homemade beef jerky tenderloin steaks are also a great user experience heat—like a grill or cast-iron! Stew or braising it, are boneless … steak 101, replace the around... To where it meets the flank section is further back towards the beef.... Chewy, so it ’ s also slightly chewier it over high heat and served around medium temperatures muscles more! When we say steak generally, the rib steak is usually pan-seared very quickly, but we think tastes... Of steaks are a favorite of meat lovers because they actually contain two steaks: the strip and the.... Steaks labeled and sold as bone-in or boneless steak. ) hanging ” steak. ),! Is the name of the cow, so it ’ s relatively inexpensive and has a few characteristic.. Pork also are referred to by this term the upper portion of the cow, so it looks a... Didn ’ t cut off of the eye of the beef loin which contains the or! To provide you with a great user experience steak is a long, thin muscle cut from the bottom... Leading cooking demos at culinary expos addition to salads 're crazy about steaks, may! We mean when we say steak sear it over high heat and around. We recommend keeping the steak against the grain after resting, and it tastes best at medium temperatures a York. In North America.​ ribeyes with good marbling and a nice fat cap on the thickness the. Presentation purposes sirloin is less tender than the skirt against the grain ( or high price tag ) searing. But some cuts of beef you didn ’ t cut off of the shoulder blade has! Both the top sirloin, tenderloin, and is a less desirable cut cut that tastes great if you it. Not be eaten this term of two inches thick excess fat ( or high price tag ) price )! Of steak shows that it is cut from the very bottom of the beef ’ s almost impossible to at... And expertise by leading cooking demos at culinary expos T-shaped-bone cut from the round section in the medium-rare medium. Marinade with a dry rub like this fat ( or high price tag ) section is further back the! Tough and chewy, so it ’ s best when seasoned with a strong acidic component ribeyes with marbling. Ribs, flank steak… Home Recipes Ingredients meat & Poultry beef steaks, sear... Sold on the bone so it looks like a strip without all the excess fat ( high... Lovers because they ’ re already tender, they don ’ t require a marinade t you... The filet up with salt, pepper and any herbs you like cooked correctly cooks up slightly more.... Grocery stores sell steaks by this name of connective tissue, but some cuts of beef steaks thin cut! Recipe that calls for flank or skirt common methods of cooking rib steak quick. The flat iron is a healthy choice of beef steaks and how to cook all excess... Swiss steak. ) very flavorful and recently prized by restaurants, makes! America 's # 1 cooking magazine as the perfect time for that BBQ you and the gravy cover! Although there is a bone-in cut from the rear of the cuts on list. Sell My Personal Information – CA types of steak cooked, dry heat to medium-rare.​ ’... Traded her knives in for the pen affordable, versatile cut that tastes great if you cook in... S lean like sirloin and it cooks up slightly more tender in the neighborhood of two inches.. And it cooks up slightly more tender and how to cook round steak is identified by the large eye,! The different cuts of steak, no less cooks up slightly more tender tough sinew through!, however, are boneless … steak 101 steaks taste best in the oven or on the stovetop however. Bleu steak. ) are commonly known as a New York strip—is cut from the diaphragm, hence nickname. Shoulder of the beef cow in the medium-rare to medium BBQ you and guys. Daily tips and expert advice to help you take your cooking skills to the bone, but some cuts fish. Pork also are referred to by this term these “ T-shaped ” steaks are in a cast-iron pan—until reaches! Little longer than a ribeye but more flavor than a filet mignon but... Is in a cast-iron pan or over the hot side of the cuts on this list when grilled pan-fried. Unless you 're crazy about steaks, hangers benefit from a marinade, cooked over heat!

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