Anthony Bourdain knew a thing or two about beef. Even after his death in 2018 the chef author and world traveler remains a shining example for home cooks looking to up their culinary game (or just look cooler when they order from restaurants). His opinions on food carry a lot of weight with foodies around the world and everything from his favorite fast-food burger (In-N-Out’s Double Double) to his favorite Parisian restaurant (Le Dôme Café) has been recorded as gospel.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Insider Tech | 2016-10-28 17:00:03 |  491,285 Views |
How do you choose the best cut of steak?
If you’re an admiring home cook who loves to travel the world or a foodie you may be interested in what Bourdain’s favorite cut of steak was — and you’re in luck. Bourdain had a clear favorite. According to a 2016 interview with Insider Tech Bourdain favored cuts taken from the rib cage of the cow which Bourdain said have the best combination of fatty flavor and tender texture. In addition to ribs Bourdain also suggested sirloin as it tends to have a good mix of fat content and lean texture.
Anthony Bourdain didn’t beat around the bush when he explained his reasons for preferring ribs. He noted that ribs are a great choice for steak because they are “…a perfect mix of fat and lean.” His second favorite cut was the similarly tender and flavorful sirloin steak. But what makes a rib and why is it so tender and flavorful? Ribs come from the front of the cow close to the ribs (of course). They tend to have a good amount of marbling that mixes the fat content with the flavor. These cuts have a bold and delicious flavor. Like ribs sirloin steaks also have good marbling and a tender texture that gives them a lot of meaty flavor perfect for ordering at a restaurant (or cooking yourself). Bourdain had some very specific recommendations for ordering steak. He specifically suggested ordering prime rib sirloin rib steak or côte de bœuf.
Bourdain advised that other cuts like brisket flank and chuck are excellent choices for those looking for great flavor. However he also noted that these steaks are much tougher. However proper preparation and cooking can more than make up for these textural shortcomings. You simply need to cook tougher cuts of beef slowly at lower temperatures. After all a good brisket is wasted on the grill.
