One of the best Second Cuts - Sierra Cut

The Sierra steak comes from the shoulder and neck area of the beef. It is characterized by an easily recognizable grain and a slender, oblong shape resembling the flank steak. Like other chuck cuts, the steak has a distinctive, meaty flavor.

The Sierra steak can be prepared both on the grill and in the pan. It is advisable to let frozen meat thaw slowly in the refrigerator. Before cooking, the steak should be at room temperature. Sear the steak over high heat for 2-3 minutes on both sides to form a crust.

Give it the distinctive flavor of roasted flavors and the steak will turn out tender and delicious. It is then further cooked over indirect heat and covered until the desired doneness is reached. Regardless of the cooking method, the steak should rest for a few minutes before serving. This relaxes the meat, the meat juice is distributed evenly and binds back into the meat. This means that less liquid escapes when you cut it. The steak thus remains juicy and does not become dry. A pinch of sea salt completes the enjoyment and makes the steak a real treat for the palate.