The Picanha is a prized, Brazilian-style cut that boasts luxurious marbling and a fat cap that guarantees rich, beefy flavor. Also known as the Sirloin Cap or Rump Cap, it is perfect for the grill and can be prepared many ways: enjoy individual steaks, recreate the Brazilian steakhouse experience with delectable slices carved from skewers, or slice your Picanha into bite-sized pieces that are the ultimate steak lover's treat.
One 3 to 4-pound Picanha is ideal for people. A roast that can do it all! Easily recognized by its triangular shape, this boneless roast is lean, tender and boasts a rich, beef flavor.
It is a very versatile choice, terrific for serving to a diverse group of diners because the shape of the roast means you have the option of offering rare or medium-rare slices from the wide end and more well-done slices from the narrow end.
Great for grilling, you can also oven-roast or broil a tri-tip. You can even cook it in a slow cooker with just a little broth or wine for flavor. The special occasion roast, a tenderloin roast is also known as Chateaubriand or Filet Mignon roast.
Incredibly tender, lean and succulent, a tenderloin roast is perfect for grilling or oven-roasting. Guaranteed to impress and a tender delight to carve, a tenderloin roast is perfect for 4 - 6 people.
Also known as a top round roast, a London broil is lean, flavorful, versatile and economical. It takes a marinade beautifully and is great for grilling or broiling if you like your beef cooked no more than medium — slice it thinly against the grain to keep every bite tender.
A slow cooker is another great option if you prefer your meat more well done or for busy weeknights. A 2-pound London broil roast will serve 4 - 6 people.
Nothing says, "Let's celebrate! Also known as a ribeye roast or simply a rib roast, this impressive cut of beef is always a crowd pleaser and perfect for the holidays. Available bone-in or boneless, a rib roast is best oven-roasted and will take a few hours, which leaves the cook free to prepare the rest of the meal — or visit with family and friends. Your wait will be richly rewarded with intense, savory flavor and a fine, tender texture that's sure to please one and all.
This large roast can weigh in at 6 to 8 pounds and will easily serve 10 - 12 people. Looking for a roast that will impress your family and friends but is easy to cook?
An eye-of-rib roast is the answer. With all the flavor of a great ribeye steak and the wow-factor of a prime rib roast right out of the oven, this well marbled roast is cut from the center of the rib, so it has no bone or cap — just the deep, rich, beefy flavor of a prime rib roast and a remarkably tender, juicy texture.
If you're wondering how to prepare eye-of-rib roast, no worries. Just follow the link below to find the perfect eye-of-rib roast cooking time. This impressive roast also gives you the freedom to cut each slice to please your guests.
All that's left is to enjoy their applause! Use code ShipEarly. Total purchase price does not include shipping, handling or sales tax. Not valid on gift cards, gift certificates or prior purchases. Cannot be combined with any other offers. Expert Tips. Cuts of Steak. Filet Mignon There are so many reasons Filet Mignon is such a popular steak! How to cook Filet Mignon. Boneless Ribeye Steak A steak lover's dream!
How to cook Boneless Ribeye Steak. Top Sirloin Steak Top Sirloin Steak is a lean cut, the top sirloin is meaty, packed with flavor and ideal for grilling, pan-searing and broiling in the oven. How to cook Top Sirloin Steak. How to cook Strip Steak. Flank Steak This is a very flavorful, very lean cut. How to cook Flank Steak. T-Bone Steak Always a favorite, a T-bone steak delivers the best of all worlds: a meaty strip steak on one side of the bone, and a portion of filet mignon on the other.
How to cook T-Bone Steak. Porterhouse Steak. Skirt Steak Loaded with intense flavor, the skirt steak is great grilled then sliced thin against the grain. How to cook Skirt Steak. Flat Iron Steak A flat-iron steak is incredibly versatile.
How to cook Flat Iron Steak. Bone-In Ribeye Also known as Cowboy Steak, Cowgirl Steak or Tomahawk Steak, a bone-in ribeye offers all the delicious qualities of the boneless ribeye steak: tender, richly marbled and deeply flavorful. How to cook Bone-In Ribeye. How to cook Bone-In Strip Steak. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.
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It's probably important to point out that few cuts of steak are genuinely nasty. Some are better than others, sure, but most have some kind of purpose and there aren't many that you ought to genuinely avoid at any cost.
Then again, there is the beef round. It's a large primal cut of the cow, mainly coming from its rear leg and rump. It's made up of three parts — the top, the tip, and the bottom. Let's start with the top round. It's basically the most tender part of the round, though that's not saying much, and tends to be extremely tough and lean. This cut of beef is fantastic for roast beef or a slow cooker pot roast recipe your family will beg for. As a steak, however, it's next to useless.
It's way, way too tough, and is lean enough to make it basically devoid of flavor. The tip isn't much better. Otherwise known as sirloin tip, this lean, boneless cut might do you a good kabob or stew, but the connective tissue in there means that, unless you braise it, it's going to turn out all chewy and gross.
Finally, there's the bottom round — which includes the eye of round, a cut of meat The Splendid Table once called "one of the few unredeemable cuts of meat.
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 at the grocery store, since the outside is far more difficult to get hold of.
Skirt does have one or two things going for it. Mainly, the fact that it's genuinely quite flavorful — although, like the round, it's still best cut into thin slices than served as a full steak. This is because it's a very tough, muscle-heavy cut, meaning overcooking by just the slightest amount is going to make you very unhappy.
If you really must cook skirt steak, keep it rare or medium rare at the very most. Frustratingly, although they're fine to pan-fry, the long shape of the skirt makes it unwieldy to prepare and season, and a total nightmare to fit into all the but the largest pans. For many, skirt steak just isn't worth the fuss.
That said, you may find that this simple 3-ingredient steak marinade is all you need to elevate the cut of meat. Like skirt steak, the flank cut of beef comes from the underside of the cow — this time a little further back, right behind the plate. It's actually very similar to skirt steak too, with each having their own advantages and neither really being much better or worse than the other.
The main difference is that , while skirt steak is a flavorful, tough steak, flank steak is a slightly less tough, yet also more flavorful cut of beef. That's not saying much, however, and flank steak does still tend to be tougher than many other cuts.
Again, you're generally not going to want to cook flank as a steak at all unless you intend to serve it as thin slices, but they do at least marinade nicely.
As ever, remember to cut against the grain or you're in for a whole world of pain. All things considered, there's not a lot more to be said for this one. We can't really tell you which to go for if you've got a choice between flank steak or skirt steak — it probably depends on whether you prize taste over tenderness, or vice versa; but there's really not a whole lot of difference between the two. Either way, you're probably better off with something else.
The sirloin is one of the most famous cuts of beef, but it's actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. These different parts vary wildly in general quality, tenderness, and flavor. By and large, the bottom sirloin is the inferior cut of the three. The sirloin is the hip of the cow , with the bottom sirloin being taken from the upper hip section.
Now, the bottom sirloin is actually great for roasting, but it's generally not great for turning into steaks, unless — like the flank or skirt — you fancy slicing it up and marinating it. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky.
Bottom line: it's probably not going to be the worst steak you'll ever eat, but it definitely won't be the best, either. Otherwise known as the New York strip , the ambassador steak, the strip loin steak, the Kansas City strip, the club steak, the Omaha steak, or whatever other name you care to give it, the strip steak is a cut of meat that comes from the short loin, which is located in the top-center of the cow's body, just in front of the sirloin. Put more simply, the strip cut is what remains once you take the tenderloin away from the short loin.
Serve them together, and you've got a T-bone or Porterhouse steak — which we'll come on to in good time. Now, if you're after a middle ground between tender and tough, the strip steak is probably the steak for you. It's got a little chew to it, without being a nightmare to eat. It's also great for flavor and moisture, thanks to the marbling you'll find across the breadth of the cut. Sadly, however, this marbling does mean strip steak can be a little on the pricey side, and it's debatable whether that extra cost is really worth it, especially compared to some of the other arguably superior expensive cuts out there.
For the record, you can sometimes find bone-in strip steaks think of it like a T-bone without the tenderloin which are otherwise known as shell steaks or club steaks , and these versions pack some extra flavor. Always worth considering, but again, expect to pay a little more for the privilege.
One of the steaks you might not have heard of is the vacio steak , an extremely popular steak in Argentina but it's available here too. The vacio is a primal cut of the flank, but it's actually quite different from a flank steak.
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