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1 . RIBEYE
Juicy, tender, and
flavorful. “Generous marbling
makes it a worry-free choicefor
a crowd,” says grilling expert
Jamie Pu rviance.
2. TENDERLOIN
The most
tender of all steaks; it's also
known as filet mignon.
3. FLAT IRON
Not only isita
budget steak, ifs the second-
most tender cut Takes rubs well.
4. TOP LOIN STRIP
Also called
a New York steak, or a KC stri p,
“the beefy flavor of its rosy
interiordefinestheessenceofa
great steak,” says Jamie.
5. TOP SIRLOIN
These flat,
firmly grained steaks are easy to
slice into cubes for kabobs. “As
long as you don't gril I past
medium-rare,the meat will be
juicy tothe core,” Jamie says.
6. TR I-TIP
Flavorful beef at an
affordable price, it works very
well with marinades and when
slicedthin istenderandjuicy;
great for salads and sandwiches.
7. PORTERHOUSE
“This is
the powersteak— a highly
successful mergerof a
tenderloin and a strip. Cooks
best over consistent med iu m-
high heat,”Jamie says.
A C U T A B O V E T H E REST
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JUNE 2008 BETTER HOMES AND GARDENS
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