Learn more about this beef cut here. Affordable, lean and versatile. Good for grilling or broiling. Extremely tender, well-marbled and flavorful and great for grilling.
Cut from the Top Blade. This is the most tender steak, lean yet succulent, with a fine buttery texture. This steak also meets government guidelines for lean. Learn more here.
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven. Learn more about this cut here. Versatility and rich flavor make it ideal for burgers, tacos or wraps.
Perfect for breakfast, lunch and everything in-between. This popular grilling cut is extremely versatile and flavorful. Ribeye's high fat content allows it to stay moist and tender on the grill. There are some technically objective ways to determine what makes a "good" steak — USDA grading being one of them.
But the best steak will vary from person to person based on how much marbling you like, what level of tenderness you prefer, and the temperature you want your steak cooked to. Below are the steak cuts more often favored for their different levels of marbling, fattiness, leanness, or some combination thereof.
Which one you pick comes down to what you value in a great steak. The tenderloin, or filet mignon, is among the most coveted steaks for its soft muscle and low fat content. While this steak, when cooked just right, will melt in your mouth, it has none of the flavor that rich marbling offers. It's a matter of tenderness versus flavor, but if tenderness is what you're after, a filet, served rare, is hard to beat. Boneless ribeye, or Scotch fillet, comes from the rib section and has a lot of flavor thanks to its heavy marbling.
On top of the high fat content, the soft muscle found in this cut keeps it exceptionally tender. The sirloin is a cut out of the hindquarter. It's leaner than the ribeye but juicier and more flavorful than the filet mignon.
Apart from being easy to overcook because it lacks fat , it's a happy middle ground in the world of steak. Also known as striploin, this cut is taken from the top of the sirloin and tends to be a more tender cut of the greater sirloin.
T-bones are cut with the sirloin on one side of the bone and the ribeye on the other, so you get two different cuts in one neat package. Because of the differing grains and consistencies of the meat on either side of the bone, these can be tricky to cook evenly.
A porterhouse is similar to a T-bone in that it has two different cuts on either side of the bone, but in this case, it's the filet on one side and the sirloin on the other. Flank steak, also known as bavette or London broil, comes from the underbelly, and comprises some of the hardest-working muscles on the cow. Remove the cap from the roast, cut into individual steaks and voila! Heaven on a plate. Rich and juicy, ribeye cap steak is exceptionally marbled and has a unique, melt-in-your-mouth texture.
Don't wait another moment to experience the ultimate ribeye cap steak! The Bistro Steak delivers robust, beefy flavor in a petite presentation, perfect for the Filet Mignon crowd.
Each 4-ounce bacon-wrapped Bistro Steak is ideal cooked on the grill, pan-seared or broiled in the oven. They are best prepared rare to medium doneness for optimal tenderness. Serve 1 or 2 Bistro Steaks per person, more for the serious steak lover! The Picanha is a prized, Brazilian-style cut that boasts luxurious marbling and a fat cap that guarantees rich, beefy flavor. Also known as the Sirloin Cap or Rump Cap, it is perfect for the grill and can be prepared many ways: enjoy individual steaks, recreate the Brazilian steakhouse experience with delectable slices carved from skewers, or slice your Picanha into bite-sized pieces that are the ultimate steak lover's treat.
One 3 to 4-pound Picanha is ideal for people. A roast that can do it all! Easily recognized by its triangular shape, this boneless roast is lean, tender and boasts a rich, beef flavor. It is a very versatile choice, terrific for serving to a diverse group of diners because the shape of the roast means you have the option of offering rare or medium-rare slices from the wide end and more well-done slices from the narrow end.
Great for grilling, you can also oven-roast or broil a tri-tip. You can even cook it in a slow cooker with just a little broth or wine for flavor. The special occasion roast, a tenderloin roast is also known as Chateaubriand or Filet Mignon roast. Incredibly tender, lean and succulent, a tenderloin roast is perfect for grilling or oven-roasting. Guaranteed to impress and a tender delight to carve, a tenderloin roast is perfect for 4 - 6 people.
Also known as a top round roast, a London broil is lean, flavorful, versatile and economical. It takes a marinade beautifully and is great for grilling or broiling if you like your beef cooked no more than medium — slice it thinly against the grain to keep every bite tender. A slow cooker is another great option if you prefer your meat more well done or for busy weeknights. A 2-pound London broil roast will serve 4 - 6 people. Nothing says, "Let's celebrate! Also known as a ribeye roast or simply a rib roast, this impressive cut of beef is always a crowd pleaser and perfect for the holidays.
Available bone-in or boneless, a rib roast is best oven-roasted and will take a few hours, which leaves the cook free to prepare the rest of the meal — or visit with family and friends. Your wait will be richly rewarded with intense, savory flavor and a fine, tender texture that's sure to please one and all. This large roast can weigh in at 6 to 8 pounds and will easily serve 10 - 12 people.
Looking for a roast that will impress your family and friends but is easy to cook? An eye-of-rib roast is the answer. With all the flavor of a great ribeye steak and the wow-factor of a prime rib roast right out of the oven, this well marbled roast is cut from the center of the rib, so it has no bone or cap — just the deep, rich, beefy flavor of a prime rib roast and a remarkably tender, juicy texture.
If you're wondering how to prepare eye-of-rib roast, no worries. Just follow the link below to find the perfect eye-of-rib roast cooking time. This impressive roast also gives you the freedom to cut each slice to please your guests. All that's left is to enjoy their applause! Use code ShipEarly. Total purchase price does not include shipping, handling or sales tax. Not valid on gift cards, gift certificates or prior purchases. Cannot be combined with any other offers.
Expert Tips. Cuts of Steak. Filet Mignon There are so many reasons Filet Mignon is such a popular steak! How to cook Filet Mignon. Boneless Ribeye Steak A steak lover's dream! How to cook Boneless Ribeye Steak. Top Sirloin Steak Top Sirloin Steak is a lean cut, the top sirloin is meaty, packed with flavor and ideal for grilling, pan-searing and broiling in the oven. How to cook Top Sirloin Steak. How to cook Strip Steak. Flank Steak This is a very flavorful, very lean cut.
How to cook Flank Steak. T-Bone Steak Always a favorite, a T-bone steak delivers the best of all worlds: a meaty strip steak on one side of the bone, and a portion of filet mignon on the other. How to cook T-Bone Steak.
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