The above mentioned sirloin steak is such a cut. More common, however, than the sirloin are the T-bone steak and the Porterhouse steak . Between the last two, there is only a small difference. In both cases the entrecote and the filet are not separated from the spinal cord and ribs. T-bone and Porterhouse cuts therefore always include a piece of entrecote and filet, or in American terminology, of the New York cut meat and the tenderloin.
Some local restaurants serve sizzling steaks.
In that case, the steak is served on a very hot iron plate, mounted an a board. If the steak is served directly after being grilled over fierce heat, the meat juice that still is in between the fibers appears as blood leaking from the steak as if the meat wasn't aged at all. But as the steak cools down while resting it makes sense to serve it on a hot plate. This consideration, however, seems of no importance to the local steak houses that serve the meat on hot plates . Whereas sauce with steaks is uncommon in the US, filet steaks are served with a sauce in French cuisine.