;o)
My personal favorite is ribeye for its tenderness but I've also used sirloin and that's worked out well too.
But shhhhhh! It's a secret.
2 Comments
My personal favorite is ribeye for its tenderness but I've also used sirloin and that's worked out well too.
Voted the Best Reply!
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.