Wüsthof America

Choosing a Great Steak

There are 16 primary cuts of steak. Let Camas introduce you to some tastier, lesser known cuts of meat.

These three great steaks are often overlooked, but they have great flavor and texture and are also more affordable than many other well-known cuts.

Skirt Steak:

Marinate overnight in your favorite seasoning. Sear on both sides directly on a grill or in a cast iron pan on high heat for 3-4 minutes. Cook to medium rare. Let steak rest for 5-10 minutes before slicing.

Flank Steak:

Marinate for two nights in your favorite seasoning. Sear on both sides in cast iron pan or directly on grill for 5-7 minutes per side, depending on thickness. If the steak is particularly thick, place it in a 400 degree oven to finish. Cook to medium rare. Let steak rest for 5-10 minutes before slicing.

Bavette Steak, also known as the sirloin flap:

Look for a steak with good fat marbling throughout. Rub with olive oil, vinegar, salt, pepper and marinate overnight.

On a grill: Over direct and high heat, sear steak on both sides for 5-7 minutes per side depending on thickness. Cook to medium rare.

On a stove: Sear on both sides in a hot cast iron pan. Place in 400 degree oven until medium rare. Let steak rest for 5-10 minutes before slicing.