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Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude of flavors. ... Grill and slice the tri-tip sirloin steak against the grain.
This cuts through the muscle fibers, shortening them to the length of the slice. The shorter fibers are much easier to chew, resulting in a perfectly tender steak.
Also known as: butcher’s steak, hanging tenderloin. Best for: pan-searing. How to cook it: Hanger steak is best when marinated in an acid (like citrus or vinegar) and seared over high heat ...
Chateaubriand steak Usually served for two, center cut from the large end of the tenderloin. Chuck steak A cut from neck to the ribs, a cut of beef that is part of the sub primal cut. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". Club steak
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.
Raw blade steak, showing the gristly fascia membrane down the middle. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. [1] It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which is cut with the grain and eliminates the connective tissue that runs down the middle of this steak.
Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.