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Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude of flavors Filet mignon is one of the most expensive cuts on the menu because it plays well ...
Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
Friends, we made it! It's grilling season! Which means that it's time to talk about meat. While it isn't seasonal like fruits and vegetables, there are definitely times of the year when certain ...
Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the ...
Round steak, rump steak, or (French) rumsteak A cut from the rump of the animal. Can be tough if not cooked properly. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak ...
A little patience results in the juiciest steak. It doesn’t matter what cut of steak you're preparing – whether it’s a bone-in ribeye, porterhouse, or flank steak – letting the meat rest ...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.