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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
149
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Re: Grilled Steak, Which Cut???
Posted:
Oct 8, 2008 1:50 PM
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Hands down A Rib eye is our steak of choice! With good marbling, this is the best flavor and tender type of steak I have enjoyed, I ONLY like it on a grill and there is absolutely No need for any type of steak sauce.
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Posts:
939
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Re: Grilled Steak, Which Cut???
Posted:
Oct 1, 2008 1:02 PM
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I must say, the topic is confusing. Parts are labeled differently in different parts of the US- and then cut AND labeled differently once you get over seas (and run into cuts like a hanger steak). I studied it pretty extensively at school (and enjoyed Alton's episode w/the cow in the pasture), and still find my self having to stop and think for a while when I'm shopping in the store.
Basically, my theory is- find a few cuts that you know you like for each recipe/way of cooking- and then stick to that. Of course, knowing how to interchange them can be useful if the store is having a sale, etc... But, then again, if the sale is really good- I would say just buy it anyway and figure out how to cook it when you get home!
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Posts:
869
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Re: Grilled Steak, Which Cut???
Posted:
Sep 30, 2008 3:07 PM
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Thanks Alton, er..... I mean StB for the "beef cut" lesson....
Can't believe I got to be this old and am still relatively clueless on this topic.... Thanks.....
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Posts:
939
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Re: Grilled Steak, Which Cut???
Posted:
Sep 30, 2008 2:23 PM
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I agree- he's great. If I am ever lucky enough to get an adjunct job teaching food science (which I hope I do)- I totally plan to incorporate some of his shows into my lesson plan. You'd be surprised by how much of what he does is based off of food science curriculum (only much more fun)!
And thanks again for the compliment- now if only I could get my family to be in equal awe of my knowledge... 
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Moderator_Sky
Posts:
1,521
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Re: Grilled Steak, Which Cut???
Posted:
Sep 29, 2008 4:24 PM
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> Ha! I wish- my pay check would be much bigger....
>
> Oh- and in re-reading my original post, realized that
> I forgot to mention that in some areas a London Broil
> will be from a Top Round rather than flank. Usage is
> the same, though...
>
> And thanks for the compliment! It's always nice when
> that 10 years of schooling pays off!
I stand by my assertion. If you're not Alton Brown, then you must be related to him. LOL
Alton Brown is my hero - fyi. Watching him is what really got me interested in cooking more.
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Posts:
939
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Re: Grilled Steak, Which Cut???
Posted:
Sep 29, 2008 12:53 PM
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Ha! I wish- my pay check would be much bigger....
Oh- and in re-reading my original post, realized that I forgot to mention that in some areas a London Broil will be from a Top Round rather than flank. Usage is the same, though...
And thanks for the compliment! It's always nice when that 10 years of schooling pays off!
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Moderator_Sky
Posts:
1,521
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Re: Grilled Steak, Which Cut???
Posted:
Sep 28, 2008 10:11 PM
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> Yes, indeed. Flat Iron could appear as a shoulder or
> blade steak. It could be substituted w/skirt or flank
> steak. It is from the "chuck" or shoulder region of
> the animal. A Tri-Tip could also be called a bottom
> sirloin, culotte or california/santa maria steak. It
> is from the area of the animal between to the rump or
> round (bottom) and the flank (tummy). Either could
> also be substituted w/a London Broil cut (technically
> a thick cut flank steak- but often mislabeled).
> Regardless- all of the above cuts require marination
> for tenderness. The only cuts that are best simply
> salt and peppered and grilled are those from the loin
> region.
>
> Hope that helps.
St. Boisterous is Alton Brown in disguise, I just know it.
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Posts:
20
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Re: Grilled Steak, Which Cut???
Posted:
Sep 28, 2008 9:29 AM
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That sounds really GOOD
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Posts:
939
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Re: Grilled Steak, Which Cut???
Posted:
Sep 28, 2008 8:57 AM
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> am thinking that I will have to ask the "meat guy" in my grocery store about these cuts. Can't say that I recall seeing Flat Iron OR Tri-Tip... Perhaps they put it out there but label it something else...
Yes, indeed. Flat Iron could appear as a shoulder or blade steak. It could be substituted w/skirt or flank steak. It is from the "chuck" or shoulder region of the animal. A Tri-Tip could also be called a bottom sirloin, culotte or california/santa maria steak. It is from the area of the animal between to the rump or round (bottom) and the flank (tummy). Either could also be substituted w/a London Broil cut (technically a thick cut flank steak- but often mislabeled). Regardless- all of the above cuts require marination for tenderness. The only cuts that are best simply salt and peppered and grilled are those from the loin region.
Hope that helps.
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Moderator_Sky
Posts:
1,521
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Re: Grilled Steak, Which Cut???
Posted:
Sep 28, 2008 8:19 AM
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> We love the flat iron steak. I sprinkle with
> worcestershire sauce and put montreal steak seasoning
> on it. Grill it up. My son likes to put it in a
> salad.
Mmm, that sounds good. My in-laws hire a personal chef now and then and he has a roast recipe that works just as great on steaks.
You coat all sides of the meat liberally in Worcestershire Sauce, then a nice grind of fresh cracked black pepper, then a LIBERAL application of kosher salt. He said not to be afraid to be heavy-handed with the salt, as it brings out the flavor in the sauce and the meat.
Then you bake (if a roast) or broil (if a steak). I've not tried this on a grill though. I bet it would turn out amazing.
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Posts:
20
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Re: Grilled Steak, Which Cut???
Posted:
Sep 28, 2008 7:49 AM
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We love the flat iron steak. I sprinkle with worcestershire sauce and put montreal steak seasoning on it. Grill it up. My son likes to put it in a salad.
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Posts:
1,787
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Re: Grilled Steak, Which Cut???
Posted:
Sep 23, 2008 10:46 AM
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I like a ribeye steak but I LOVE sirloin. Through trial and error the best way I've found that works for us is to sear both sides of the steak on direct high heat then turn on the outside burners (turn off the inside ones) and grill until it reaches desired doneness on low indirect heat. I rub the steak with olive oil and add spices so when the meat sears it has a little "crust". Always let a steak sit for about 5 minutes before serving and remember that a steak will continue to cook while sitting so will be a bit doner when ready to serve.
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Posts:
869
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Re: Grilled Steak, Which Cut???
Posted:
Sep 13, 2008 10:00 PM
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Sky, you & me w/the Rib-Eye.... Thanks for the confirmation.... BUT, I am open to new options. Not so good at the grilling part yet, but willing to experiment.
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Posts:
869
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Re: Grilled Steak, Which Cut???
Posted:
Sep 13, 2008 9:57 PM
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juliee, thx much.... I am thinking that I will have to ask the "meat guy" in my grocery store about these cuts. Can't say that I recall seeing Flat Iron OR Tri-Tip... Perhaps they put it out there but label it something else...
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Posts:
1
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Re: Grilled Steak, Which Cut???
Posted:
Sep 11, 2008 2:24 PM
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We have a new favorite steak for the grill, the "flat iron steak". It is so tender and reasonably priced . Be sure and choose one that is well- marbled for super flavor. We live in the Pacific Northwest and purchase it at Fred Meyer's. Our other choice for grilling is tri-tip steaks or roasts. A little more expensive, but still more economical ( and better tasting) than going to a restaurant for steak! No need to marinate either cut, just use your favorite salt & pepper or seasoning blend.
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