Log In / Join Now

Magazine Archives: June 30, 2005

Steaking New Territory

Alternative cuts offer more flavor on the grill
Sam Gugino
Issue: June 30, 2005


Everyone knows about grilling New York strip steaks and filet mignon. But restaurant chefs and savvy home cooks have gone beyond these ubiquitous and expensive cuts of beef to seek out less-pricey and very flavorful steaks such as the flatiron, hanger, skirt, tri-tip and hip.

For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 2005.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.