Which cuts? For succulent, tasty, sizzling beef, choose the most tender steaks when grilling or broiling. These are:
- top loin (strip)
- shoulder top blade steak (Flat Iron)
- shoulder center steak (Ranch Steak)
- chuck eye
- round sirloin tip center
Though not a steak, the beef tri-tip roast and shoulder petite tender roast, with their relatively thin uniform shape, fit nicely in this category, too.
HOW MUCH TO BUY?
Lean boneless beef steaks will yield 3-1/2 to 4 three-ounce servings of cooked, trimmed beef per pound.
Bone-in steaks and boneless beef steaks that need more trimming will yield 2-1/2 to 3 three-ounce servings of cooked, trimmed beef per pound.