Tag Archives: tri tip

The ultimate guide to steak

August 8, 2018Uncategorizedamerican, americans, beef tenderloin, blue cheese, cooked steak, dry rub, filet mignon, filet mignons, flank steak, flank steaks, flat iron steak, flat iron steaks, garlic butter, high heat, new york, newyork, rib eye, rib eye steak, rib eye steaks, rib-eyes, ribeye, ribeye steak, ribeye steaks, ribeyes, significant marbling, skirt steak, steak bites, strip steak, strip steaks, t bone, t-bones, tri tipDennis Keohane

Meaty, beefy, juicy — steak is an American classic.

With so many varieties and cuts of steak, though, it can be hard to know what sets each cut apart. What’s the difference between top sirloin steak, for example, and NY strip steak? Why are ribeyes and porterhouses so widely regarded in the culinary world? What’s the difference between skirt steak and flank steak, and how do you slice those thinner cuts?

This guide demystifies the world of steak and gives you the knowledge and tools to expertly prepare any kind of steak at home. From Philly cheese steaks whipped up with shaved steak to a decadent sauce-doused filet mignon, you’ll know exactly what you’re doing when preparing either.

ButcherBox members receive many of these steaks in their monthly box. If you would like to sign up to get grass-fed, grass-finished beef delivered to your door, click here.

Top Sirloin Steak

Cut close to the round primal section of the cow, top sirloin steak is incredibly versatile. It’s rich like a roast but shares the texture and mouthfeel of a steak. You can grill it up to be served on its own or cube it and add it to stews and soups. It’s an economical cut of steak, making it great for everyday meals. Give this jerk-rubbed top sirloin with mofongo a try for a hearty, spicy meal.

Steak Tips

Incredibly tender, premium steak tips can be cut from tri-tip, coulotte, and sirloin. More pedestrian cuts come from various muscles but need a bit more help to be made into tender and juicy meals. They’re robust and meaty, and, at roughly one-inch a square, they make for some delicious hunks of meat. Try these braised in a soup or stew, or as full-flavored kebabs like this Dijon garlic smoked sirloin kebab dish.

Skirt, Bavette, and Flank Steak

Both skirt steak and flank steak are long, flat, and flavorful, while bavette steak is finely textured and flat. True bavette steak is hard meat cut to find in the U.S., despite its popularity across the pond. Flank steak is taken from the flank primal and is generally cut whole, and not divided into smaller portions. Skirt steak packs an even beefier flavor than flank steak, due to its connective tissue and fat content. Skirt steak is the default choice for fajitas, while flank steak responds well to marinating and grilling. Make sure to slice both thinly against the grain. For a good flank steak recipe, give this cilantro lime hickory grilled flank steak a try.

Shaved Steak

Looking to whip up a Philly cheese steak or a stir fry? Shaved steak is the ideal cut. Trimmed from the rib section, shaved steak is tender and full-flavored. It’s quick on the stove due to its thinness and pairs well with robust marinades.

New York Strip Steak

A favorite of steakhouses the world over, the New York strip steak can be cut thin or thick. It’s well-marbled and extremely tender, as it’s cut from the short loin, a rarely used muscle on the cow. The strip steak is a cut of beef that requires little more than a simple seasoning and a solid technique. Grill it, pan-sear it, or roast it—whatever you do, use lots of butter or even garlic butter. Enjoy this coffee-rubbed New York strip steak with berry sauce and parsnip mash for a well-rounded meal.

Ribeye Steak

The ribeye is a ButcherBox member favorite. Cut from the center of the rib section, it is smooth, rich, super beefy, and has significant marbling. Ribeyes respond well to an open flame due to their healthy fat content. Char them lightly and cook them until medium-rare. Here is a simple, sultry pan-seared ribeye recipe.

Ranch Steak

Ranch steaks are very lean—they’re trimmed of virtually all fat and cut from the shoulder muscle. They possess a distinct earthy flavor, in case you needed a reminder that they are indeed grass-fed. Due to the lack of fat, this steak can become tough if overcooked, so it’s best to aim for medium-rare. If you’re in the mood for something different, enjoy the caramelized and salty flavor of these honey and sea salt ranch steaks with rainbow carrots.

Denver Steak

While the term Denver steak has only been applied to this cut in recent years, a similar steak is called the zabuton by the Japanese due to its similarity to a plush seating cushion. It’s extraordinarily marbled and tender, coming from the same muscle section as the ribeye. It responds well to Asian flavors, like in this miso Denver steak recipe.

Filet Mignon

Famously fancy, filet mignon is a buttery, tender cut of beef. They come from the center of the tenderloin and are silky smooth in texture and mild in flavor. Grass-fed cattle are unique in that they produce filets with rich marbling and depth. Given their mild flavor, filet mignons hold up to decadent sauces like cream sauces or balsamic glazes. Date night? Here is the perfect filet mignon meal for two.

Flat Iron Steak

Flat iron steak comes from an area of the cow that is notorious for its tough, sinewy texture. However, researchers discovered a way to access the most tender section for a lean steak with rich marbling. Cut from the shoulder, it’s got a deep, meaty flavor and cooks up quick. Try it with a full-bodied sauce like a red wine glaze. Here’s a tasty pepper crusted flat iron with root vegetable mash.

Porterhouse

The king of T-bones, a porterhouse is actually two steaks in one, consisting of a large NY strip on one side, and a filet mignon on the other. Fun fact: The tenderloin portion must be at least 1 ¼ inches thick to earn its namesake. Given its thickness, a porterhouse should be seasoned liberally, producing a thick crust of kosher salt and fresh ground pepper. Here’s a recipe for the perfect porterhouse steak with herb butter.

By any name, coulotte or picanha, this is a cut everyone can enjoy

July 17, 2018Uncategorizedamerican, bell peppers, brasilian, brazilian, brazilian food, Brazilian steak, brazilian steak house, brazilian steakhouse, brazilian steakhouses, brazilians, butcher shop, california, coulotte steak, culotte, cutting board, delicious cut, delicious cuts, dry-aging, fat cap, fat side, grill picanha, grilled meats, internal temperature, internal temperatures, kosher salt, mole, new york, north american butcher, north american butchers, picanha, picanha steak, picanha steaks, prized cut, rio de janeiro, roast beef, rock salt, rump cap, rump cover, sirloin cap, sous vide, top sirloin, top sirloin cap, tri tip, unboxing, unique cuts of steak, united states, wood fire, wood fires, Yankel PolakDennis Keohane

A hidden delight of being a ButcherBox member is the monthly unpacking. As proof, check out one of the hundreds of videos people have posted online of them opening and discovering the cuts included in each month’s shipment.

One of the reasons the unboxing can be so exciting is that each month we include unique, difficult to find, and often underappreciated cuts of beef, pork, and chicken.

Some months, members may have come across a slab of beef that they’ve likely never seen at a butcher shop with a name they may not be familiar with: Coulotte, which is also commonly referred to as picanha, as well as fat cap, rump cap, or top sirloin cap by North American butchers.

This cut is derived from the triangular muscle of the top sirloin butt, also known as Biceps femoris. Coulotte is a lean steak that comes from this hindquarter section of the cow, specifically between the loin and the round. Often a couple of inches thick, picanha is usually identified by the thin layer of fat that covers one side of the cut. The fat layer gives the cut much of its flavoring as there is little marbling inherent in coulotte.

An international cut of beef

The name ‘coulotte’ itself has a bit of complicated backstory. There is some confusion over the derivation of the word from the original French. Some believe the word is closest related to ‘culot,’ meaning cap, a reference to the location and thin layer of fat of the top sirloin cut. However, there is also a belief that the name coulotte is derived from the French word ‘cul,’ meaning bottom or, to the dirtier-minded, is slang for the human derriere. This interpretation is taken from the French word’s relation to the Latin word ‘culus,’ meaning bottom, and refers to the location of the muscle in the cow’s hindquarters or backside.

To complicate matters further, another cut, the ribeye cap, which is very different steak altogether, is known in France as the ‘calotte,’ a name also related to the cap-like nature of that cut.

Most people are first introduced to the top sirloin cap by its Brazilian name, picanha, which is the specialty of churrascarias — Brazilian steakhouses that grill and slice the steak off a skewer. Churrascarias derive their name from the term churrasco, which is Portuguese for barbecue.

“Picanha, or coulotte, is hugely popular in Brazilian BBQ,” our in-house ButcherBox chef Yankel Polak said. “It is a perfect cut to grill.”

One thing is clear, when dry-seasoned and cooked carefully — do not overcook — the coulotte is a delicious steak. The cut is fantastic when cooked on a grill, but it is also has a lot of other uses, including for kabobs, steak sandwiches, stews, stir fry, shredded Mexican-style beef, and more.

Preparing coulotte/picanha

In the summer, you can grill picanha/coulotte on skewers, Brazilian churrasco-style, over a wood fire or on a charcoal grill. When grilling the steaks outdoors, first score the fat cap, cut into smaller steaks — against the grain — and then season generously with kosher salt or rock salt and fold and skewer. You can also cook directly on a grill; to do that right, first cook with the fat cap down for a few minutes.

Either way, whether you are in New York or California, grilled picanha will make you feel like you are in Rio de Janeiro in the summer.

“It’s crazy tender with a beautiful fat cap that just melts and crisps as you cook it,” he added. “Sliced thin and against the grain, this hunk of sirloin will literally melt in your mouth when treated properly, which is medium rare or skewered and slow roasted over an open fire.”

Chef Yankel loves a good mole. However, preparing the dish can be time-intensive. “Cheat the system by using mole-inspired flavors — peppers, nuts, spices, and chocolate — as a rub instead of a sauce,” he suggests. “Then top it all off with a spicy tomatillo salsa.”

Chef Yankel has a few delicious coulotte recipes to share. First, check out the video of him demonstrating his “Smoky Chili Rubbed Coulotte with Red Pepper Salsa” recipe in the video below and also find Chef Yankel’s “Mole-Rubbed Coulotte with Tomatillo Salsa” recipe after the video.

Chef Yankel’s recipe for Mole-Rubbed Coulotte (Picanha/Top Sirloin Cap) with Tomatillo Salsa

Servings: 4 Prep: 10 minutes Cook: 1½ hours

Ingredients:

1 ButcherBox Coulotte (Top Sirloin Cap)
½ tsp cinnamon
1 tsp cumin
2 Tbsp cocoa powder
1 Tbsp kosher salt
¼ cup pecan
¼ cup almond
1 dried ancho chili
1 dried chipotle chili

Tomatillo Salsa

6 tomatillo, husk removed and rinsed
1 poblano pepper
1 jalapeño pepper
1 serrano pepper
6 cloves garlic, roughly chopped
1 Tbsp lime juice

Directions:

1. In a food processor, combine kosher salt, cinnamon, cumin, garlic powder, cocoa powder, both chilies, and nuts.

2. Pulse until chilies and nuts are finely chopped.

3. Rub both sides of coulotte roast with the spice rub.

4. Refrigerate for 3 hrs or overnight.

5. Place coulotte on sheet pan and roast in 200℉ oven until internal temperature is 115℉.

6. Remove from oven and sear in a hot pan on all sides, 1½ min per side. Let rest for at least 8 min, then slice thinly against the grain.

Directions: Tomatillo Salsa

1. Toss tomatillos, garlic, and whole peppers in avocado oil.

2. Place on sheet pan and roast in a 400°F oven for 15 min or until tomatillos and peppers are browned from roasting.

3. Remove from the oven and place items in a mixing bowl, cover with plastic wrap and let sit for 15 min.

4. Remove the skin of the tomatillos and peppers and the seeds from the peppers.

5. Place tomatillos, peppers, garlic and the liquid from the mixing bowl in a food processor.

6. Add lime juice and puree.

7. Serve over the coulotte and enjoy!

For grilling season — the best beef cuts from the chuck

April 11, 2018Uncategorizedbeef cuts, ButcherBox recipes, Chef Yankel, chuck, chuck roast, connective tissue, cooking methods, denver, different cuts, filet mignon, flank steak, flat iron, flat iron steak, ground beef, loin, porterhouse steaks, pot roast, primal cuts, ribeye, ribeye steak, short ribs, shoulder blade, sirloin tip, skirt steak, slow cooking, steak recipes, stew meat, strip steak, t bone, t-bone steak, tender cut, tenderloin steak, tough cuts, tri tipDennis Keohane

Winter is slowly receding here in the Northeast, and it seems as if we’ve — finally — come to the end of a period of strange, colder-than-usual weather across the country. The Masters Tournament has come and gone. The selection of foods at farmers markets is more robust. Scarves, beanies, and mittens will soon be packed away.

And, most importantly, grills will reappear. They will be cleaned, repaired, and lit once more as we undertake that yearly rite of spring — cooking outside.

In our opinion, there is nothing that compares to the experience of throwing a scrumptious hunk of grass-fed beef over some hot charcoals or onto a red-hot grill.

But which beef cuts are best for cooking out? One section of the cow that has long been overlooked is the chuck, especially compared to the filet mignons, ribeyes, strip steaks, t-bone steaks, and tri-tips that come from the middle areas that make up the rib, loin, tenderloin, and sirloin primal cuts.

As our ButcherBox Head Chef Yankel Polak says, “The chuck is a goldmine of great cuts.”

Some of the best cuts of beef to cook outdoors come from the chuck; also, some of our favorite steaks and roasts, in general, are chuck beef cuts.

You already know chuck beef

The “chuck” primal section produces the vast amount of meat that is used from a cow. Most of the meat from this area — the front section from the shoulder blade and down to the leg muscles — lacks fat and has a ton of connective tissue. Therefore, it can result in tough cuts of meat if cooked incorrectly.

Most parts of the chuck close to the ribs are used for various roasts.

Beef chuck roast, for example, is ideal for braising and slow cooking. Other common roast beef cuts from the chuck include pot roast and bone-in chuck roast, also known as the 7 bone chuck roast. These roast sections are fantastic when quickly seared and then put in a slow cooker for a few hours, especially with some complementary seasonings and spices.

These cuts are large and used for braising mainly because it is easy to cut sizeable hunks of beef out of the chuck section, but also because the connective tissue caused by the overuse of the muscles don’t make them as tender and marbled as sirloin steaks and tenderloin steaks.

However, many of the standard — sometimes vaguely labeled — steaks you can get at the supermarket are likely to be steaks cut from the chuck. Like flank steaks or skirt steaks, chuck is also often used as stew meat, kabobs, and sandwich steaks, and as an alternative to more expensive cuts like sirloin tips, tip roast, and ribeye.

You likely cook chuck meat on your grill quite often without realizing it: Chuck meat is one of the primary sources that butchers use to make ground beef. So if you are cooking cheeseburgers for the family this weekend, there is a good chance you’ve got some ground chuck in the burger mix.

New beef cuts from the chuck primal

Because chuck beef has primarily been used for braising roast cuts, cheaper cuts of steak, and ground beef in the past, some steak lovers believe that you can’t find quality steaks in this front section of the cow.

However, over the past few decades, the beef industry has innovated and uncovered tasty, tender steaks in the chuck section that were previously unknown, difficult to access, or more prevalently used in unique ways in other cultures.

For instance, as part of the Beef Checkoff Program, meat science researchers at the University of Florida and the University of Nebraska identified new and potentially more affordable tender cuts of meat. The project led to the discovery of little-used or unknown cuts, like the Denver steak.

The Denver steak — which does not officially have anything to do with the Mile High City — comes from the chuck flap, an area of the chuck under blade that is full of tough, connective tissue. This steak is delicious as long as it is cooked correctly and, as we’ve said again and again with these types of cuts, must be cut against the grain once cooked.

The beef industry research project also led to the discovery of the flat iron steak, which is a challenging cut to find from the top section of the chuck shoulder. Flat iron steak is a perfect grilling steak; it is tender and tasty when cooked on an open fire. However, it can easily become tough if overcooked. Similar to many other cuts with lots of connective tissue — like the Denver steak — it should also be sliced against the grain.

The Denver steak and flat iron steak aren’t the only great grilling cuts that come from the chuck. Additionally, the chuck eye steak comes from an area of the chuck that is part of the longissimus dorsi muscle, the same place where the ribeye steak is derived. There is some confusion about whether or not a chuck eye is also a Delmonico steak, but that is a subject for another day.

The most delicious of all the chuck cuts might be a surprise

Although it sounds like it should come entirely from the ribs primal, the best short ribs come from the chuck. The first few ribs of a cow — usually the second through fifth ribs — are where the serratus ventralis muscle is thickest. This area is in the chuck primal section. The meat in this section is often tough, which is why short ribs are best cooked over a long period of time with a good marinade or rub.

Culturally, short ribs have been prominent in East Asian and Middle Eastern cooking traditions. However, they have emerged more recently as a delectable treat in the U.S. and can be cooked in a number of ways.

Chef Yankel describes short ribs as “the kings of the braising cuts.” We love slow cooking them bone-in with a sweet marinade.

“Short ribs are packed with healthy fats and collagen,” Chef Yankel added. “Nothing compares for texture and flavor.”

Many of the chuck cuts mentioned above are featured in our monthly grass-fed beef ButcherBox — if you are a member, you’ve likely experienced some of these steaks and roasts. If you want some more on our favorite cooking methods and recipes for the different cuts of chuck mentioned, check out our recipe page or YouTube channel.

If you aren’t a member and would like to become a ButcherBox member with delicious, thoughtfully-raised grass-fed beef delivered to your door each month, click here.