T-bone steak is a unique cut of beef with two steaks in one. On one side of the bone is a tender, mild-flavored piece of tenderloin; on the other side is a full-of-beef-flavor strip steak. As you might imagine, having…
Strip steak is thick, tender, and lean, making it just right for the grill. Buy it bone-in or boneless; either version will yield a steak that’s full of flavor with a firm bite. Want to know how to grill it…
Cut from the plate section of a cow, skirt steak is long and thin compared to other steaks. You might hear it compared to a hanger steak or flank steak because their appearances are similar. Skirt steak can be tough…
Picanha steak comes from the top of the rump area of the cow, which is why it’s sometimes referred to as a rump cap. This piece of steak has a fat cap that covers its full length and typically stays…
Sirloin steak comes from a non-exercised area of a cow, up near the back portion of the animal. This cut is nice and tender when cooked, but most fans really love it for its bold, beefy flavor. The grill seems…
When you use the right grilling techniques, grilled steak is one of the most delectable proteins you can put on your plate. Although flank steak is a thinner cut that can dry out easily, it’s just right for the grill,…
Grilled has long been one of the most popular ways to enjoy ribeye steak. This yummy cut of steak is tender and full of flavor, and the grill only enhances its texture and taste. In fact, some say that the…
Top sirloin steak comes from the sirloin subprimal near the rear of the cow. Butchers divide this cut into two sections, the top and bottom. Naturally, top sirloin comes from the upper section which tends to be more tender than…
Nutrition might not be the first thing you think of when you’re digging into a big plate of T-bone steak. This steakhouse favorite is huge, beefy, and tasty, making it a menu staple. But if you’re on the path to…
Flat iron steak comes from the chuck area of the cow, right where the shoulder sits. Interestingly, it used to be practically unusable in the steak industry because of how muscular it is. After all, this area of the body…
Strip steak is a primary option on most steakhouse menus, fitting right up there with ribeye, T-bone, and porterhouse. Interesting fact: Strip steak is also included in T-bone and porterhouse steaks, taking up one side of the bone while tenderloin…
Porterhouse is, by far, one of the most eye-catching steaks you can put on your plate. That’s probably because it’s usually the size of a whole plate, leaving little room for anything else. It’s also an interesting cut that includes…