Steak out
This article was originally published in February 2012
How to cook five great steaks
The spectrum of steak is wide-ranging, from the prized and pricey filet mignon to the tough and oft-overlooked chuck. Here’s a breakdown of five basic cuts, with the best options for grilling, stewing or braising.
Top round
Cut from the top of the round (the rear leg) the top round is lean and somewhat tough. It’s best prepared by braising — browning it in fat then cooking it low and slow in a small amount of liquid. Try our recipe for Cozy Red Wine Braised Grass-fed Beef.
Best cooking method: braise, broil
Rib eye
A boneless cut from the rib section, rib eye is revered for its heavy marbling and flavor. According to PCC meat merchandiser Jared Mitchell, this tender cut is a nice choice for those who prefer their steak cooked medium-well as the high fat content protects against dryness. Try our recipe for Bistecca con Rosmarino e Aglio (Steak with Rosemary and Garlic).
Best cooking method: broil, grill, sauté
Flank
Taken from the underbelly, flank steak is extremely lean and therefore relatively tough. To counter the toughness, it’s best to marinate the steak to help tenderize it. Then grill it and thinly slice it across the grain. Flank is great for tacos and fajitas. Also try it in our recipe for Spicy Flank Steak Rolls with Smokey Blue Cheese.
Best cooking method: broil, grill
Top sirloin
Sirloin cuts come from the section in between the short loin and the rump. Top sirloin is boneless, flavorful and somewhat tender. It’s best marinated and can be grilled, broiled, sautéed or pan-fried. Try our recipe for Yum Neua (Thai Grilled Sirloin Steak Salad).
Best cooking method: broil, grill, pan-fry, sauté
New York
This cut comes from the most tender section of the cow, the short loin. A good New York doesn’t need much to achieve fantastic flavor: Add a little seasoning and throw it on the grill. Try our recipe for Grilled Garlic-studded New York Steaks.
Best cooking method: broil, grill, sauté