We break down the differences between our favorite steak cuts (including some lesser-known beef cuts). From tender steaks like filet mignon and ribeye to tougher cuts like flank and hanger steak, ...
Sirloin is a primal cut, further down toward the rump of the animal from the rib. Steaks cut from muscles get more work than ribeye, which also makes them a leaner choice for grilling.
or the tomahawk steak, which is a bone-in ribeye with a french-cut bone, where the meat is cleaned away from the bone largely for aesthetic purposes. The New York strip—which you may hear referred to ...
This only leaves the question: What are the best cuts of steak? Do you go for a melt-in-your-mouth filet mignon, or a hunk of ribeye that would draw the envy of your caveman ancestors? Or perhaps ...
It typically consists of a thin beef steak, usually a boneless cut such as ribeye or sirloin, seasoned with garlic, salt, and pepper, and cooked to medium or medium-rare. The steak is then topped ...
The city’s clubby chophouses, such as the Major Food Group’s The Grill and 4 Charles Prime Rib, are still routinely packed with customers looking for trophy cuts and three-figure côtes de boeuf.