The New Steak: Recipes for a Range of Cuts plus Savory Sides
Web Watch has a friend who claims to be a “new-fangled vegetarian”: they will only eat vegetables after they’ve been processed by a cow.
Yes, nothing beats a good piece of steak that’s been rubbed and marinated just right and cooked on a hot grill on a summer day when there’s cold beer to be had for the grillmaster.
So let’s talk a little bit about the type of meat that you’ll want to serve up next weekend. First, you need to decide what type of meat you want to put onto the grill. You can always take a cue from the CATTLEMEN’S BEEF BOARD about what they’re saying are the TOP TEN SELLING CUTS OF BEEF for this grilling season.
- Boneless Ribeye
- Boneless Top Sirloin
- New York Strip
- T-Bone
- Bone-in Ribeye
- Bone-in New York Strip
- Bone-in Porterhouse
- Filet Mignon
- Boneless Tri Tip
- Boneless Chuck Eye Steak
