Every summer the Wall Street Journal runs an article titled: Grill Stars which depicts the summer's hottest steaks. When we saw the article, we nodded our heads and said "YES", these steaks need more attention.
We posted on facebook about it and got a lot of attention, so we figured we would make a point out of it. In fact, we made TWO versions of this combo.. one with USDA Prime / Choice steaks and one Wagyu.
WSJ Grill Stars | $129.99 | Aprox 7.5 lbs
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Denver Steak | G1 Certified: Rich, buttery smooth flavor. Think of a NY Strip mixed with a short rib. The Denver Steak is a relatively new cut of beef, it was born in 2009 as a result of a research project called "the Beef Checkoff". This a 10oz steak.
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Bavette (Flap/Vacio) | USDA Prime: Its similar to the flank and skirt… but much more tender than both due to being located on the inside portion of the diaphragm. It has less stringy, less chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. Season with salt and sear over high heat, then cook to term. Roughly 1.5 lbs
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Culotte (Picanha) | G1 Certified: This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. This is on average 2.5 lbs.
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Flat Iron | G1 Certified: Economical, tender, delicious... The Flat Iron steak may be the best cut of beef to grill, heck it may be the best cut overall. About 8oz.
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Newport (Tri-Tip) | USDA Prime: Also known as "The Newport" or "Santa Maria" steak is a very popular cut in California and South America. It is a lean cut, with a beefy taste... slightly nutty. Roughly 2.5 lbs.
WSJ Grill Stars - Wagyu | $229.99 | Aprox 6.5 lbs
