A butcher weighs in.
Steak is never just steak.
Its a celebratory dinner, indulgent feast, over-the-top brunch, or a feel better home cooked meal.
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Steak is special, and each cut deserves to be served at its best.
Keep reading for tips on the best cuts of steak fordifferent cooking methods.
It holds up well to the flame and smoke, meaning you have balance at the end.
You’re not just eating flames.
Serve your grilled picanha sprinkled withhigh quality sea saltand chimichurri.
This can be done with a skirt steak.
This is where a ribeye shines, says Hall.
Hard sear your steak on both sides over medium-high heat, and then lower the heat.
The long ride in acast ironmeans incredible caramelization of the meat, says Hall.
However, you’re free to sous vide boneless steaks as well.
Flat ironsare a great choice, Hall says.
Done this way, I think it becomes more prized than a filet at a much lower cost.
Theres high marbling thats very well dispersed and gives room to a good amount of rich beef.
