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Tri-tip Steak_ Common Names: Tri-Tip Steak_ Description: Steaks cut from a tri-tip roast (typically a 3-pound roast). Lean, tender and boneless. Rich beef flavor and great value. Cooking Methods: Broiling Grilling Sauteing_ Choose a Different Cut_

Better Homes & Gardensfrom Better Homes & Gardens

How to Cook Tri-Tip Steak

Tri-tip steak, romaine lettuce, slivered onion, and spicy jalapenos are piled high on a piece of Texas toast! More of our best grilled steak recipes: http://www.bhg.com/recipes/grilling/Steak/grilled-steak-recipes/?socsrc=bhgpin080713texastoast=10

Denver Cut_ Common Names: Underblade Steak_ Description: Juicy, tender and well-marbled; has a rich, beefy taste. Flavorful and tender. Cooking Methods: Broiling Marinate before Grilling Sauteing_ Choose a Different Cut_

Filet of Rib_ Common Names: Filet of Rib_ Description: Boneless rib steak with rich, beefy flavor. Generally a thicker cut. Cooking Methods: Broiling Grilling Sauteing_ Choose a Different Cut_

Rib Steak_ Common Names: Rib Steak_ Ribeye_ Description: A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts. Cooking Methods: Broiling Grilling Sauteing_ Choose a Different Cut_

Cowboy Steak_ Common Names: Rib Steak Bone-In_ Ribeye Bone-In_ Description: A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts. Cooking Methods: Broiling Grilling_ Choose a Different Cut_

Beef Kabob_ Common Names: Beef for Kabobs_ Description: Commonly cut from the sirloin, but can come from any tender cut. Cooking Methods: Broiling Grilling Marinate before Grilling_ Choose a Different Cut_

Brisket_ Common Names: Beef Brisket_ Description: Rich, beefy flavor; typically sold boneless; available both fresh and corned. A less-tender cut, it becomes tender and delicious with long, slow cooking. Cooking Methods: Braising_ Choose a Different Cut_

Strip Steak_ Common Names: Kansas City Steak_ Manhattan Steak_ New York Strip_ Shell Steak_ Description: Lean, tender and full-flavored. Available boneless and bone-in. Quick-cooking. Fine-grained with sturdy texture. Cooking Methods: Broiling Grilling Sauteing_ Choose a Different Cut_

Filet Mignon_ Common Names: Tenderloin Steak_ Description: The most tender beef cut. Lean yet succulent, elegant and convenient. Buttery texture, subtle flavor and compact shape. Cooking Methods: Broiling Grilling Sauteing_ Choose a Different Cut_

Prime Rib_ Common Names: Ribeye Roast_ Description: Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout. Cooking Methods: Roasting_ Choose a Different Cut_

Filet of Strip_ Common Names: Kansas City Steak_ Manhattan Steak_ New York Strip_ Shell Steak_ Description: A thicker cut of strip steak. Lean, tender and flavorful. Prepare similar to filet mignon. Cooking Methods: Broiling Grilling Sauteing_ Choose a Different Cut_

Sirloin Tip Center Roast_ Common Names: Sirloin Tip Center Roast_ Description: The most tender in the round, this is a value cut. A smaller boneless roast with shorter cooking times. Very lean and nutritious. Cooking Methods: Braising Roasting_ Choose a Different Cut_

NYT Cookingfrom NYT Cooking

Grilled or Oven-Roasted Santa Maria Tri-Tip

NYT Cooking: Grilled or Oven-Roasted Santa Maria Tri-Tip

Flat Iron_ Common Names: Book Steak_ Butler Steak_ Lifter Steak_ Petite Steak_ Top Blade Steak_ Description: Well-marbled, tender and juicy; second in tenderness only to tenderloin and about half the cost. Boneless steak has excellent beef flavor. Cooking Methods: Broiling Grilling Sauteing_ Choose a Different Cut_

Brisket Flat_ Common Names: Brisket Flat_ Description: Brisket trimmed of fat. Great for smoking and also offered as a fresh cut or for corned beef. An excellent candidate for smoking. Cooking Methods: Braising_ Choose a Different Cut_

Chuck Roast_ Common Names: Description: Large, flat-shaped pieces typically cut 2 to 2 1/2 -inch thick. Requires moist heat cooking to soften and tenderize. Robust beefy flavor. Cooking Methods: Braising_ Choose a Different Cut_