The Big Time Grill Masters know the ribeye is known to most steak lovers as the most flavorful cut of steak. This cut comes from the ribs of the cow, right between the loin and shoulder. The cuts include incredible fat marbling, which adds the rich flavors and juicy texture. When grilled, this wealth of intramuscular fat combines with the elements released from the large bone to give its sweet, rich flavor and buttery, melt-in-your-mouth texture.
One of the great stars of the Brazilian churrasco dinner is the Pichaña Steak, known to American butchers as the sirloin cap or coulotte steak, and it is delicious! Pichaña is a steak-like cut, not a slow-cooking tough cut, and so it is better suited for grilling. The Pichaña comes with a thick layer of buttery fat on top known as the cap. I strongly recommend poking the steak with a fork to create greater tenderness and fat distribution while on the grill.