We all have our favorite cuts of beef. Since most of the fat melts away from the meat during the grilling process, I usually prefer prime, and my “go to” cuts are T-bone or or N.Y. Strips.

From beefcake to knowing my cuts of beef - photo curtesy of Clive Arrowsmith and Ritz Magazine

From beefcake to knowing my cuts of beef – photo curtesy of Clive Arrowsmith

Flank steak and top sirloin have also been staples in my repertoire, but sometimes it’s good to break that rut and try different cuts during those glorious warmer grilling months.

Here is a great infograph from Pinterest on the subject…

The Science of a Great Steak

When I moved to California I discovered tri-tip. It’s full of great flavor that’s perfect for summer (or early fall) grilling, and easy on the wallet. I’ve also started experimenting with skirt steak (so members watch out for some new recipes coming soon), but in the meantime enjoy this Santa Maria Tri-tip recipe from my mini eBook, Party Accomplished.

Santa Maria Tri-Tip

Santa Maria Tri-Tip

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