All meat lovers have their favorite go-to steak.
Or perhaps you go for a bone-inribeyeat yourfavorite steakhouse.
The picanha cut sometimes goes by other names, including culotte, rump cap, or top sirloin cap.
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“Picanha steaks are a flavorful cut of beef because of their fat cap,” he explains.
Haas shares that these cuts are ideal for grilling.
Brian Whalen, the executive chef ofJajain Cleveland, Ohio, echoes this suggestion.
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Wyatt Evans, culinary director ofJester Concepts, who ownsP.S.
Steakin Minneapolis, Minnesota, adds that this cut is often praised for its beefy flavor and tender texture.
Logan explains that this cut of meat is lean and works well served over a salad.
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Just confirm to be mindful when cooking it.
“It’s best cooked medium-rare or medium to avoid toughness,” advises Littley.
“It’s arguably the most tender cut on the cow.”
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“It’s heavily marbled and is a perfect cut to be served medium rare,” says Ingui.
“This is key because the more a muscle works, the better flavor it develops.”
Chef Ryan SchmidtbergerfromHancock St, a restaurant in New York City, also suggests this cut.
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“Flat Iron Steaks are my go-to at a butcher shop,” Schmidtberger shares.
“They are thick with lots of marbling that bring a beefy flavor like brisket to the plate.”
Baseball Sirloin
Here’s a cut of steakyou may not be familiar withthe baseball sirloin.
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Suppose you want to try out this “secret” piece of meat.
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