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Beef
Though popular in the region surrounding Santa Maria, California, this beefy cut was slow to come to the attention of grillers in adjoining states and beyond. Most butchers had never heard of this triangular cut; it was usually ground into hamburger or turned into stew meat. What a waste! When cooked and sliced properly, it could be one of the best bites of the summer. Get the recipe here.
Bavette (Flap) Steak
Sink your teeth into a succulent bavette steak. Here is a recipe that infuses rich notes of bourbon. First, the steak gets a quick dry brine in the fridge with salt and bourbon to concentrate its beefy flavor. A heavenly bourbon butter combines butter, garlic, chives, and either more bourbon or Worcestershire sauce. Grill the steak over high heat with wood chips for a hint of smoke, basting it with the luscious bourbon butter before removing from the heat. Let the steak rest briefly, then slice it thinly across the grain. Each tender, bourbon-laced bite is pure bliss. Get the recipe here.
Coulotte (Picanha) Steak
If you’ve dined at a Brazilian steakhouse like Fogo de Chão, you’ll remember seeing C-shaped pieces of sirloin threaded on long spits and sizzling over the fire. Called picanha in Brazil (coulotte in France), this delectable cut with a generous cap of fat comes from the top of the sirloin primal. Seasoned simply with coarse salt and freshly ground black pepper, the meat can also be direct grilled. We love it served with a Latin American-inspired salsa. Get the recipe here.
Expand your repertoire with these cuts, and you may find a new favorite beef gracing your table this summer!
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