No matter what your palate craves, you can find the perfect cut of beef and accompanying preparation method for a delicious meal.
Here are some extremely popular cuts along with recommended methods to make them even more delicious:
- Ribeye: A well-marbled, juicy, and tender cut with rich flavor. It’s best grilled, pan-seared, or broiled to medium rare.
- Tenderloin: One of the most tender cuts of beef, with a mild flavor. It’s best grilled, roasted, or pan-seared to medium rare.
- Sirloin: A leaner cut with good flavor, it’s best grilled or broiled to medium rare.
- Strip Steak: Similar to ribeye, but with less marbling, it’s best grilled or broiled to medium-rare.
- Flank Steak: A lean, flavorful cut that can be tough if overcooked. It’s best grilled, broiled, or pan-seared to medium rare, then sliced thinly against the grain.
- Brisket: A tough cut with a lot of connective tissue, it’s best slow-cooked in liquid, such as in a barbecue sauce, to break down the connective tissue and tenderize the meat.
- Short Ribs: A flavorful, fatty cut with a lot of connective tissue, it’s best slow-cooked in liquid, such as in a red wine sauce, to break down the connective tissue and tenderize the meat.
Remember, cooking methods and times can vary based on the thickness and size of the cut, as well as personal preference. Always use a meat thermometer to ensure that the meat is cooked to a safe internal temperature, which is generally 145°F for beef.
