Every Cut of Beef ( Almost), Basics with Babish

I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze Special thanks to friends of the show, Porter Road, for walking us through the Basics Some beef cuts and recommended methods: Chuck Roast: Grind, roast, or stew Denver Steak: Sear or grill over high heat, serve rare English Cut Short Ribs: Slow cook or smoke BoneIn Ribeye: Grill or pansear, serve rare to medium rare Tenderloin: Super tender, serve rare with a flavorful sauce Strip Steak: Grill or pansear, serve rare to medium rare Flank Steak: Great for marination and quick Sear, serve rare to mediumrare TriTip: Great for smoking or slow cooking Sirloin: Lean and flavorful Cut, serve rare to medium rare Shank: Mostly for Ossobuco, but great for all stews, try in pot au feu Preorder the official Binging with Babish Cookbook today