05/12/2026
Your cookout is only as good as the cut. Here are 5 that'll have people asking where you learned to cook. 👇
1. Picanha (Top Sirloin Cap)
Brazil's most prized cut - a thick fat cap sits on top of a tender, juicy muscle. Grill it fat-side down first over high heat to render the cap, then sear the meat side. The fat bastes it the whole time. Choose it when you want a showstopper with almost no effort.
2. Flat Iron
Cut from the shoulder blade, it's one of the most marbled and tender cuts on the whole cow - and most people walk right past it. Cook hot and fast to medium-rare (130–135°F), slice thin. Choose it when you want steakhouse quality at a fraction of the price.
3. Skirt Steak
Thin, intensely beefy, and built for high heat. Marinate for 30–60 min, then 2–3 minutes per side on a screaming hot grill. The key: always slice against the grain or it'll fight back. Choose it for the most flavor per dollar at any cookout.
4. Tri-Tip
A West Coast staple that deserves national attention. Reverse sear it - low and slow until 115°F internal, then blast it over direct heat. It has three different grain directions, so every slice eats a little differently. Choose it when you're feeding a crowd and want something memorable.
5. Lamb Loin Chops
The wildcard that wins every time. Coat with olive oil, garlic, and rosemary. Grill 3–4 minutes per side over high heat, pull at medium (145°F), and rest. Choose them when you want to be the most talked-about cookout of the summer.
Which one is your go-to?