The Food Lab: Better Home Cooking Through Science

Hanger steak. ...

Skirt steak. Flank steak. ...

Short ribs. ...

Tri-tip steak. Flap meat (sirloin tips). NAME TENDERNESS (on a scale of 1 to 10 ) FLAVOR (on a scale of 1 t ...

cut. If properly trimmed, it’ll come in 8- to 10- inch-long strips about 2 inches wide. Half- trimmed hanger steak ...

trimmed off. Hanger steak has kind of a coarse, squishy texture when rare, but when cooked to medium- rare to me ...

depending on precisely where it’s cut from; see here Also sold as “fajita steak,” it’s got a tough membrane attached ...

attached, grip it with a kitchen towel and peel it away). It’s one of the more flavorful cuts, with a distinct ...

it can be difficult to gauge doneness properly, so it may require some practice. Flank Steak 7/10 5/10 Once an inexpensiv ...

much as a strip steak. A wide, flat, rectangular piece of beef with a moderately beefy flavor, plenty of juice, ...

Short Ribs 6/10 10/10 This is my little secret (OK, the Argentines and Koreans know about it too). Most people consid ...

least 1 inches square and several inches long. If it’s grilled or pan-seared to medium and sliced ultrathin against the gr ...

though it doesn’t have nearly as much outside fat. Flavorwise, I’d peg it closer to an eye-round roast. It’s not huge on ...

its uneven tapered shape, tri-tip is a good choice when you’ve got guests who like meat at varying degrees of donen ...

has a very strong grain and plenty of fat, with a rich, beefy flavor that works well in a range of applicati ...

ensure you are getting the right thing. Hanger Steak Hanger is like that indie band that hasn’t quite hit T ...

Also sold as: Butcher’s steak, hangar (this is an incorrect spelling but appears frequently), arrachera ...

center. Cut the steak in half along that sinew to separate it into two individual steaks, then trim eac ...

chimney of coals under one side of the grill grate and cook the steaks full blast from start to finish ...

Skirt Steak Of all the inexpensive cuts on the cow, skirt is probably the greatest dollar-to-flavor value ...