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Every Cut of Beef! (Almost) | Basics with Babish

I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze! Special thanks to friends of the show, Porter Road, for walking us through the Basics!

Some beef cuts and recommended methods:
Chuck Roast: Grind, roast, or stew
Denver Steak: Sear or grill over high heat, serve rare
English Cut Short Ribs: Slow cook or smoke
Bone-In Ribeye: Grill or pan-sear, serve rare to medium rare
Tenderloin: Super tender, serve rare with a flavorful sauce
Strip Steak: Grill or pan-sear, serve rare to medium rare
Flank Steak: Great for marination and quick Sear, serve rare to medium-rare
Tri-Tip: Great for smoking or slow cooking
Sirloin: Lean and flavorful Cut, serve rare to medium rare
Shank: Mostly for Ossobuco, but great for all stews, try in pot au feu

Preorder the official Binging with Babish Cookbook today!


Xem thêm các bài viết về Giải Trí:


  1. Michael Scanlan

    Actually the most common way we do Tri tip in california, atleast on the central coast, is cooked on an open fire grill over oak. Not smoking or slow cooking.

  2. cmg2491

    I'm a butcher in California and there is no truer statement than at 16:49. I can't tell you how many times people have come in and asked for a flank steak because of a cooking show haha

  3. Brody Gates

    Blah blah blah originates from papayum which I’m sure you can guess what fruit is from. Babish: oh yeah pineapple. Babish, cmon man 😂😂😂

  4. Chimp Scape

    I'd cook all those cuts to well done just to piss off all the whingebags that can't handle other people preferring fully cooked steak. Maybe learn to cook properly if you find well done steak to be dry, tasteless ect. I've had them all from blue to well done and I vastly prefer well done any day. I'm cool with people eating it however they want but you dare tell me my personal preferences are wasteful, you treacherous little worms!

  5. Worldwave

    I'm 5 minutes in and this butcher's passion for his work and good meat is blowing my mind, haha. We need more passionate people like him doing the things they love doing!

  6. verdatum

    I order the porterhouse because the restaurant price of a strip-steak and a tenderloin combined is much higher than the price of a porterhouse. I order it rare, and as a result, it's usually not that bad. Some places don't sear it enough. Other places screw up and overcook the tenderloin. But when that happens, I complain, and I get a refund. If I was cooking at home, I'd treat it as two separate steaks, cook them as I wanted, and nom them delightfully.

  7. Khalia Jones

    Wow, great representation of Porter Road, his attitude, knowledge and overall passion shines through and makes me sure that they are serving the best to consumers.

  8. Falcon Elaris

    PLEASE PLEASE do an episode on tongue, heart, cheek, kidney, liver and tripe. They are delicious. (Except for the tripe… Don't know why people like that…)

  9. Rock Dog

    I've been enjoying tri-tips for years. Always a favorite on the grill. I find them to be second only to rib-eye steaks (which blow t-bones and NY strips right outta the water).

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