Understanding the Beef

Porterhouse: is monster cut is taken from the large end of the short loin. It can weigh in at 2+ pounds.

It’s the perfect steak for sharing because it’s actually two steaks in one. On one side of the bone you have a fi let mignon, and the other is a strip steak.

T-Bone: Smaller than the porterhouse, the T-bone is cut from the narrow end of the short loin, so the section of let mignon is smaller. e favorite of many steak enthusiasts who like the avor the bone

imparts.

Strip: A classic steakhouse cut, the strip steak is cut from the center of the top loin. It’s even better if it includes a slice of the bone. ere are many regional names for this cut: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, sirloin club, and top loin. Delicious, no matter how you say it.

Rib-Eye: Many will tell you there is no better cut for the grill than the rib-eye, particularly with the bone attached (also called a rib steak). It’s super tender and rich in avor. It’s cut from the muscle behind the ribs.

Filet Mignon: Cut from the trimmed tenderloin, the let mignon is an especially tender, tasty morsel. Grill this cut quickly over high heat for best results.

Sirloin: is steak is cut from the section between the tender short loin and the tender round. Steaks are sliced from the top and the bottom; hence the names top sirloin and bottom sirloin. Most steak lovers prefer top sirloin steaks—they are more tender and juicier than bottom sirloin steaks. A dip in a good marinade helps the bottom sirloin become more tender and avorful.

Tri-Tip: An extremely avorful and popular cut of bottom sirloin. Because of its size, it straddles the fence between a steak and a roast. is cut is uncommon in the northern and mid-western states, but a staple in the west and southwest. Sear it rst, and then grill it over indirect medium heat. Slice it thinly for sandwiches or tortilla wraps. It also goes by the names tip roast and sirloin bottom butt.

Flank: One of the lowest-fat steaks, it’s cut from the lean ank. It has almost no marbling, so it bene ts from a good marinade to make it avorful. inly sliced, it is fantastic in grilled fajitas.

Skirt: Also cut from the ank, this thin and inexpensive cut should be grilled quickly over high heat. Slice it across the grain of the meat for the most tenderness.

Flatiron: is at steak, shaped like an old-fashioned iron, is cut from the shoulder. It’s not common but it is gaining popularity. It tends to be a little tougher than a rib-eye or strip steak, but its avor is deeper.

Remove a thin line of gristle running down the center of the steak before grilling.

Steak Boot Camp

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