Filete de lomo alto

The marbling on this cut is exactly what you want—it cooked up incredibly tender with a rich, beefy flavor that didn't need much more than salt and pepper. Even though it's lean for a strip, the texture stayed juicy from first bite to last.

The 10 oz. portion was perfect for one person, and it cut like butter straight from the short loin. Cooked it to medium-rare and the lean texture still came out incredibly juicy.

Grilled mine over high heat and it stayed incredibly tender right to the center, exactly what you want from a short loin cut. The marbling was spot on and it didn’t shrink up much despite being a leaner steak.