Flank Steak

Skirt Steak Vs. Flank Steak: BBQ Showdown

Skirt and flank steaks have both become more popular in recent years. Previously, they were almost unknown and were more likely to wind up being used for ground beef or being eaten by the butcher. Only recently have they begun to show up on restaurant menus thanks to celebrity chefs making people aware of their existence.

These two steaks have similarities in that they have coarse muscle fibers and are typically tough unless the right methods are used to cook them. Both should be cooked to rare over a high heat. If they are cooked past rare, they become extremely chewy. Both of these steaks should be cut across the grain when you are serving them. This will maximize their tenderness. What’s more to tell between these two cuts? Let’s explore in another BBQ Showdown.

Read moreSkirt Steak Vs. Flank Steak: BBQ Showdown

porterhouse steak

Porterhouse Vs. Ribeye: BBQ Showdown

Porterhouse and ribeye steaks are both considered among the best cuts for their flavor and ease of cooking. Both can be tender, juicy, and flavorful when prepared correctly but does not mean that they are exactly the same. There are certain important qualities to take into account when choosing between these steaks. Which one is easier to cook? Is one better suited for certain cooking methods than the other? We answer these questions and more below.

Read morePorterhouse Vs. Ribeye: BBQ Showdown