The Best Cut of Beef

dinner for two with steaks and red wine

Summer is here, which means it’s grilling season. Try something new the next time you grill out. This flavorful cut of beef will make everyone’s mouth water.

Porterhouse: Sure, a filet mignon is a popular cut that you can’t go wrong with, but you essentially get two delicious cuts in one with a porterhouse. Also known as a T-bone steak, the porterhouse is basically a delicate filet mignon and hearty New York strip separated by a bone. The best way to cook a porterhouse is to grill or broil it. Make sure the tenderloin side of the steak is less exposed to heat to avoid overcooking it before the strip is finished.

Hanger: Taken from the front of the cow’s belly, the hanger steak is a flavorful and relatively tender cut of beef. The hanger steak has gotten more popular over the years because of its loose, soft texture. This cut is great for soaking up marinades and dry rubs.

Tri-Tip Roast: This is a newer cut of beef that’s boneless, tender and full of flavor. Tri-tip is a lean cut that’s part of the bottom sirloin butt, which makes it good for roasting and grilling.

Coulotte: The coulotte is a juicy cut from the biceps femoris muscle that covers the main body of the top sirloin. The coulotte is boneless, lean and flavorful, which makes it great for grilling or roasting. Smoke it for an even better flavor.

Bavette: Also known as flank or bistro steak, the bavette is a cut of beef taken from the abdominal muscles or lower chest of the steer. It’s thin but well-marbled and perfect for grilling. Make sure you slice against the grain when it’s ready to be served and eaten.

What to Pair

Red wine and steak is as classic a pairing as coffee and donuts or milk and cookies. So when you’re looking for a bold pairing for your steak, consider one from Adobe Road Winery’s Racing Series, which features four red blends. 

2016 Apex: A Cabernet-based blend that is rich yet smooth with notes of fresh blueberries, roasted coffee, anise and caramel. 

2016 Redline: Premier Napa Valley Cabernet Sauvignon, Zinfandel, Malbec and Petite Syrah mixed with Sonoma Syrah makes an approachable red blend. 

2016 Shift: Dare to try this combination of Zinfandel, Barbera, Grenache, Petite Syrah and Carignane. 

2016 The 24: A healthy dose of Grenache is mixed with an equal amount of Mourvedre, as well as Syrah and Malbec, resulting in a velvety, intense wine. 

For more information about the Racing Series, visit


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Written by Lauren Margolis

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