AntoniaJames is a trusted source on Bread/Baking.
Pat is a trusted home cook.
My personal favorite is ribeye for its tenderness but I've also used sirloin and that's worked out well too.
Flat Iron, bar none.
The second most tender muscle in the cow. Coming from the chuck, it's one of the most flavorful. It's also the most forgiving if overcooked.
But shhhhhh! It's a secret.
Please enter a valid email address.
Well played. You deserve a cookie.
Here’s what you need to know
Salmonella Papaya Outbreak
The Secret Sweet Taste of Soda
Ending Soon: Cookware Sale!
Make Jamie Oliver’s Crazy, Genius One-Pot Chicken
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)