The Best Cuts of Meat (and How to Cook Them)
Curtis Stone shares his favorite underrated cuts of beef, and his secret to adding flavor to any dish.
A love of all things grilled and cured runs in my family. It goes back to my mother's mother, Gwen, the namesake of the restaurant I just opened with my brother, Luke, in Los Angeles. Back in Australia, my Nan farmed sheep and cows and cooked what she raised over a wood-burning stove. Mom, Luke, and I were always grilling on our ranch outside Melbourne. Now, at Gwen, we use lesser-known cuts to give dishes big flavor—a trick you can borrow. Let me introduce you to my favorite part of the rib eye: its tender cap, the perfectly marbled crescent that surrounds the meaty center; I dress it up with tart pickled onions.
Get the recipe: Grilled Rib Eye With Cap
Get the recipe: Pickled Onions
I also love juicy tri-tip, a triangular cut from the bottom sirloin. Tucking it into a fresh baguette makes the ultimate sandwich.
Get the recipe: Smoked Tri-Tip Sandwiches with Chorizo Vinaigrette
For my quick orecchiette, I add pancetta to the tomato sauce to give it a rich, long-simmered flavor in five minutes.
Get the recipe: Orecchiette with Pancetta and Tomatoes
Take it from my Nan: Meat makes just about anything tastier, and in life (and on the cutting board), it's best to go against the grain.
Get the recipe: Grilled Rib Eye With Cap
Get the recipe: Pickled Onions
I also love juicy tri-tip, a triangular cut from the bottom sirloin. Tucking it into a fresh baguette makes the ultimate sandwich.
Get the recipe: Smoked Tri-Tip Sandwiches with Chorizo Vinaigrette
For my quick orecchiette, I add pancetta to the tomato sauce to give it a rich, long-simmered flavor in five minutes.
Get the recipe: Orecchiette with Pancetta and Tomatoes
Take it from my Nan: Meat makes just about anything tastier, and in life (and on the cutting board), it's best to go against the grain.
NEXT STORY
