Sam the Cooking Guy and the Holy Grill by Sam Zien

Author:Sam Zien
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2023-02-22T00:00:00+00:00

BEEF AND LAMB

When it comes to grilling and smoking, beef is an important protein. A lot happens in this chapter, and my encouraging you to try different cuts is at the heart of it. So, be bold and try something different. The Bistecca alla Fiorentina is massive. The Caveman is dangerous—or make that dangerously fun. And Kelly’s Soy & Garlic Skirt (steak) will be on your rotation after the first time you make it. There’s no way you get out of this chapter unhappy, or still hungry.

Since Beef Can Come in Many Forms, Here’s a Look at Some of My Favorite Cuts

FLAT IRON: Well marbled, though still fairly lean, this steak is considered to be the second-most-tender after a filet. And it’s actually still relatively affordable.

FILET: Aka tenderloin, this is supertender but with little fat, which means less flavor. That’s why you often see it served with a sauce, such as hollandaise or béarnaise.

RIB EYE: Bone-in or boneless, this well-marbled cut with a beautiful edge of fat and intense beefy flavor should be the poster boy of “What does beef taste like?”

TOMAHAWK: This is the bully of the rib eye world. It’s big, it’s bold, and it’s very impressive. And it’s really just an extra thick rib eye with an extra long bone still attached. But the bone has been Frenched, meaning they’ve cleaned off any extra meat and fat, so it’s nice and tidy and looks like a handle.

PORTERHOUSE: Two steaks in one. You get a filet on one side, and a New York on the other, much like a T-bone. But while a porterhouse is always a T-bone, a T-bone isn’t a porterhouse. They both have the bone, but the filet is larger in a porterhouse.

HANGER STEAK: Once called the “butcher’s cut” as they kept if for themselves. Now it’s becoming superpopular because it’s superflavorful and tender, but leaner than a rib eye.

SKIRT STEAK: Kelly’s favorite, this long (I’ve seen them up to almost 2 feet in length) thin cut of beef loves a marinade. It’s from the muscles of the cow, which means it has lots of fibers, so as always be sure to cut against the grain.

TRI TIP: It’s interesting how many people have never heard of this cut, which is sad because it’s so good. A tri tip is generally around 2 pounds, triangular, and comes from the bottom tip of the sirloin—hence the name “tri tip.” But its beefy flavor is what really makes it special.

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