Tender and juicy, this versatile cut is great as steak or cut into stir-fry strips or kebobs.
GRILLING | Recommended
SEARING | Alternate
Pan Sear and Oven Finish
For steaks thicker than 1 inch (2.5 cm):
1. Brown sides of steak by turning with tongs.
2. Pan-sear steak for 3 minutes per side.
3. Transfer steak (in searing-pan) to a 375°F oven and cook to desired doneness. Test doneness by inserting digital instant read thermometer sideways into steak: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, 170°F (77°C) for well-done.