Sprawling_Homeowner
Well-known member
Hanger steak? Flank steak? Tri-tip? Rib eye? Porterhouse? Filet mignon? Skirt steak?
For me, tri-tip (rump cap and called "picanha" by the Brazilians who eat it so heavily), followed very closely by rib eye. Skirt steak is very, very flavorful too... I only find it a bit labor-intensive because I tend to trim as much fat as I can and given it's a very fibrous cut, it's a lot of nitpicking with a small knife.
Got BBQs coming in the next few weekends. One of them is for family.... gonna throw some USDA prime tri-tip and USDA choice rib eyes on the grill. I can't wait.
For me, tri-tip (rump cap and called "picanha" by the Brazilians who eat it so heavily), followed very closely by rib eye. Skirt steak is very, very flavorful too... I only find it a bit labor-intensive because I tend to trim as much fat as I can and given it's a very fibrous cut, it's a lot of nitpicking with a small knife.
Got BBQs coming in the next few weekends. One of them is for family.... gonna throw some USDA prime tri-tip and USDA choice rib eyes on the grill. I can't wait.
