MEET THE STEAKS

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© by Mike McColl, with styling by Mia Bachmaier

 

WELCOME TO THE MEATY MIDDLE OF THIS BOOK. All the steaks live here, but as I mentioned in the introduction, our focus is on those somewhat lesser-known cuts: hangers, skirts, bavette, culotte, flank, flat iron, petite tender, and tri-tip. The more you get to know these cuts, the more you can diversify, and I think you will be amazed at how good and how different each cut can be. Big sirloin slices also make an appearance—they are simply too versatile not to include. Rib steak plays a supporting role because it is, quite simply, awesome. Striploin, tenderloin, and porterhouse steaks make delicious cameos, too.