Hi, I have a question (in the title) about this cut. Some preparation advices are always welcome too 🙂
by andrisumi
19 Comments
clonneggsandham
Sirloin tip steak or steak from the knuckle Braise or slow cook
Terrible-Piano-5437
Part of a tenderloin? Sear both sides, cook to 130ish,rest ,enjoy. I’m probably wrong but I would still grill it that way.
baljake
Looks like chuck eye. Same muscle as the ribeye as it moves into the shoulder. Much less tender once you’ve gotten a steak or two in. Either low and slow or quick sear.
polarplasma
Looks like some sort of chuck to me, I’d cut it into cubes, brown it, and stick it in a stew.
workinnprogress
Porterhouse? No clue lol
DGVET
That’s a lean, sirloin tip
m_adamec
Chuck eye. Could be tender enough to eat as a steak
Embarrassed_Soup1371
Chuck eye
baljake
He was right. I’d use the butter. You can always clarify it first if you want higher temp oil, but it’s not necessary. It’s really the milk solids that make butter lower temp smoke point.
Potential_Incident_3
Chuck eye, poor man’s ribeye.
Spunknix
$100 steak in today’s market
Skadfornow
Curled up teddy bear.
mark0252
Crosscut
PlanktonDue8964
Fill mig nant
Technical-Green-9983
Eye fillet .
gaegh99
Looks like tenderloin
RobMcGroarty
The Cool S Steak
wellsharpened
Chuckeye
Apprehensive_Tip9356
Looks like pieces of meat glued together. I’ve caught bjs supermarket doing this with chuck roast and other meats.
19 Comments
Sirloin tip steak or steak from the knuckle
Braise or slow cook
Part of a tenderloin? Sear both sides, cook to 130ish,rest ,enjoy. I’m probably wrong but I would still grill it that way.
Looks like chuck eye. Same muscle as the ribeye as it moves into the shoulder. Much less tender once you’ve gotten a steak or two in. Either low and slow or quick sear.
Looks like some sort of chuck to me, I’d cut it into cubes, brown it, and stick it in a stew.
Porterhouse? No clue lol
That’s a lean, sirloin tip
Chuck eye. Could be tender enough to eat as a steak
Chuck eye
He was right. I’d use the butter. You can always clarify it first if you want higher temp oil, but it’s not necessary. It’s really the milk solids that make butter lower temp smoke point.
Chuck eye, poor man’s ribeye.
$100 steak in today’s market
Curled up teddy bear.
Crosscut
Fill mig nant
Eye fillet .
Looks like tenderloin
The Cool S Steak
Chuckeye
Looks like pieces of meat glued together. I’ve caught bjs supermarket doing this with chuck roast and other meats.