Petite Tender

Why are Petite Tenders such an uncommon cut? It's certainly not due to a lack of tenderness; this is the second most tender steak on any head of beef, coming close behind filet mignon. It's not due to a lack of flavor, either. Cuts from the chuck section are known for packing a nice rich, beefy flavor.

As with all lean cuts, we recommend seasoning the steaks the day prior if possible. If you simply can't stand to wait, or even just forgot - that's okay. It'll be delicious, I assure you! Just season as early as possible. One step that is imperative, however, is allowing the steak to fully come to room temperature by placing on the counter for at least one hour prior to cooking.