AntoniaJames is a trusted source on Bread/Baking.
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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.
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