Quick Guide to Cooking Bolzico Beef

Written by: The Fat Kid Inside

Your Quick Guide To Cooking Bolzico Beef

Some might be intimidated when it comes to cooking steak, but it all comes down to a formula and some practice. Once you get the hang of it, you’ll be cooking up the perfect steak every time. When it comes to steak, there are 16 different primary cuts. All of which have their own characteristics and techniques for cooking.

Tips for cooking the perfect steak:

  1. Start with good quality meat. There’s no doubt, the perfect steak pretty much all boils down to the meat you buy. No matter how well you follow these tips to a T, it all starts with the quality of the steak. Bolzico Beef hands-down provides quality meat to get you started on the right track. You can order through this link: https://rarefoodshop.com/collections/bolzico-beef
  2. Get the pan scorching hot. Whether you’re cooking it on a grill, on a stovetop, or in an oven, you MUST set the heat really high. This helps create that perfect sear you’re looking for, which helps lock in all the flavor. Once you’ve seared both sides, have a space ready that will let it cook in a lower temperature.
  3. Let it rest. Many chefs have said this over and over, and for good reason. After you’ve cooked the steak, let it rest for 5-10 minutes before slicing. Cutting into it too early will release all the juices and flavor, turning your steak a sad pile of meat.


These are the general guidelines to cooking steak, but with each cut of steak, there is a different way of handling it. Here’s a quick guide to your different cuts of steak:


Rib cap

If you look around the internet, many will say that this is arguably one of the tastiest cuts of steak. It is located in the same area where you get the ribeye. Because of its intense marbling, the result is an incredible melt-in-your-mouth experience. For this kind of cut, simple is always best. Season with salt and pepper, set it over a hot pan, and cook until you reach


Skirt Steak

Characterized by a long and flat muscle, this cut is prized for its flavor though it is one of the tougher cuts of meat. It is often confused with the flank steak. The skirt steak contains more marbling and flavor compared to the flank. This kind of cut works well with a marinade because of its loose, grainy texture. This makes it easier to absorb flavor better than most cuts.

The best (and only way) to cook a skirt steak is through quick cooking over high heat. Remove it from the pan once it reaches medium-rare. Any further than that will render it tough to chew.

Because of the skirt steak’s characteristics, it is commonly used in tacos and fajitas. Here’s an easy marinade you can make for this cut:

  • 1 tbsp garlic
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp soy sauce



As the name suggests, this cut is located along the rib of the cow. Particularly along the upper ribcage, an area that is less used. The result is a generous amount of marbling, making it tender and full of flavor. The fat from the marbling melts as you cook it, leaving behind an intense buttery flavor. That’s literally all you need for this kind of steak, besides the usual salt and pepper. Like the skirt steak, this is another quick-cooking kind of steak. It’s best to cook it with the pan scorching hot, creating a nice sear that locks in all the flavor. Once you’ve created a crust, continue to cook it in low heat until you reach rare or medium-rare doneness.



The picanha is located at the rump of the cow. It’s considered to be a rare cut of meat because butchers usually cut the picanha into other cuts like rump and loin, losing the picanha. It sits on a fat cap, which holds an incredible amount of flavor. Many would say that the taste is similar to a sirloin. The muscle itself does not have a lot of marbling, so it’s best to cook it carefully to prevent it from getting tough.



The striploin is considered to be one of the most flavorsome cuts of steak. It’s considered to be an “all-around steak” because it has the best parts of steak: the juicy strip of fat and the goodness of red meat. The best way to cook this is again, on a very hot pan, cooking it fat side first. This renders the fat and will be used to flavor the steak.



Tenderloin is characterized as long, narrow, and lean. The popular filet mignon cut comes from this cut. Ranking first in tenderness comes with a price: this cut is considered to be the most expensive cut. With this kind of cut, it’s already perfect with salt and pepper. At the same time, this cut will also do well in absorbing flavors from a marinade. It lacks marbling compared to the other cuts of steak, giving it a milder flavor.