What is the Best Cut of Steak? Have you ever been intimidated by the long list of meat cuts on a steakhouse menu? How are you supposed to know what to order? If you’re left dumbfoundedly staring at the cowboy cut ribeye in a restaurant, you will likely find yourself lost in your kitchen at home.
Part of cooking the perfect steak is knowing how to distinguish the different kinds of cuts. It’s possible that you’ll prefer a different cut once you learn about the other options. You shouldn’t have to go into this adventure blindly. Here, we will cover the top 10 best cuts of steak. The flank steak is one of the most popular cuts of beef.
It comes from along the cow’s abdomen below the loin and sirloin. It’s a lean cut of meat that doesn’t have a lot of fat, so you won’t have to spend a lot of time trimming fatty pieces off. The flank steak has a lot of connective tissue and muscle fibers that can take away some tenderness. Even though the flank isn’t the most tender piece of meat, you can follow certain steps to preserve its tenderness. When it comes to cooking a flank steak, use high heat and quick cooking times. No matter if you’re cutting your flank before or after cooking, always cut it against its grain.
Rolling and stuffing work well with flanks if you want to experiment with different flavors and seasonings. The flank is a very flavorful piece of meat. Most people describe it as having a very beefy taste. A good marinade will add even more flavor. Flanks take very well to marinades if you’re looking to really liven up your dishes.