Common Cuts of Beef
Also known as: Top round steak.
What it is: The top round is a boneless cut from the rear of the steer with big, juicy flavors. Because it is lean, it must be tenderized with a marinade before cooking and thinly sliced before serving. It’s often labeled London broil, but that’s a bit of a misnomer: London broil refers to a preparation method (marinating, broiling or grilling, and thinly slicing), not a cut of beef.
Price: $6 a pound.
For 4 people, buy: One 1½-inch-thick steak (2 to 2¼ pounds; about the smallest piece you can get).
Best way to prep: Marinate.
Recommended Cooking Times (for Medium-Rare)
Grill: 4 to 5 minutes per side.
Sear: 5 to 6 minutes per side.
Broil: 6 to 7 minutes per side.