Beyond Ribeye and Filet: Exploring Underrated Steak Cuts You Need to Try

by Adel

When it comes to steak, ribeye and filet mignon often steal the spotlight. And while there’s no denying their deliciousness, there’s a whole world of lesser-known cuts out there that deserve some love. These underrated beauties pack bold flavors, offer incredible value, and make any steak night at steak restaurants Suffolk VA an adventure.

So, let’s dive into the steakhouse underdogs that are just waiting to take center stage on your plate. Whether you’re a grilling enthusiast or someone looking to spice up your weeknight dinner, this guide will have you thinking beyond the usual suspects.

Why Explore Lesser-Known Steak Cuts?

Before we get into the juicy details, let’s talk about why branching out from ribeye and filet mignon is worth your while.

  1. Bang for Your Buck: Lesser-known cuts are often more affordable, meaning you can enjoy premium-quality beef without breaking the bank.
  2. Big on Flavor: Many of these cuts come from hardworking muscles, which means they’re packed with deep, beefy goodness.
  3. Sustainability: Choosing alternative cuts reduces waste by utilizing more of the animal, making your steak indulgence a bit more eco-friendly.
  1. Flat Iron: Tenderness Meets Flavor

If you’ve never tried a flat iron steak at restaurants in harbor view Suffolk, you’re in for a treat. Cut from the shoulder (or chuck), the flat iron is the second most tender steak after filet mignon but with a much richer, beefier flavor.

Cooking Tips:

  • Best cooked medium-rare to medium for optimal tenderness.
  • Perfect for grilling or pan-searing, with just a touch of salt and pepper.

Pro Tip:

Pair flat iron with a chimichurri sauce to enhance its earthy flavors.

  1. Hanger Steak: The Butcher’s Secret

Often called the “butcher’s steak,” this cut comes from the diaphragm and is prized for its intense flavor. Hanger steak was once a butcher’s best-kept secret, kept aside for personal use. Luckily, it’s now finding its way onto restaurant menus and butcher counters.

Cooking Tips:

  • Best cooked quickly over high heat to medium-rare. Overcooking can make it tough.
  • Slice against the grain to maximize tenderness.

Flavor Pairing:

Serve it with caramelized onions and a side of garlic mashed potatoes for a hearty meal.

  1. Tri-Tip: A Griller’s Dream

Originating from California barbecue culture, the tri-tip is a triangular cut from the bottom sirloin. It’s a bit leaner than other cuts but still boasts fantastic flavor when cooked right.

Cooking Tips:

  • Ideal for grilling or smoking. Cook it whole and slice thinly after resting.
  • Season generously with a dry rub or marinade for added flavor.

Did You Know?

Tri-tip was popularized in the 1950s by a butcher in Santa Maria, California, and remains a staple in the region’s barbecue scene.

  1. Bavette (Flap Steak): A French Favorite

The bavette, also known as flap steak, is a French bistro classic. This long, flat cut from the bottom sirloin has a loose grain that soaks up marinades beautifully, making it ideal for dishes like fajitas or steak salads.

Cooking Tips:

  • Cook quickly over high heat to medium-rare or medium.
  • Let it rest for 5–10 minutes before slicing thinly against the grain.

Serving Suggestion:

Drizzle with a red wine reduction and serve with roasted vegetables for a Parisian-inspired meal.

  1. Denver Steak: Hidden Gem of the Chuck

The Denver steak comes from the underblade section of the chuck roll, which is usually associated with tougher cuts. But this steak is surprisingly tender and marbled, offering ribeye-like qualities at a fraction of the price.

Cooking Tips:

  • Cook over medium-high heat on a grill or cast-iron skillet.
  • It shines with a simple seasoning of salt, pepper, and garlic powder.

Quick Fact:

According to the Beef Checkoff Program, the Denver steak was developed in the early 2000s as part of an initiative to identify new, value-driven cuts from the chuck.

  1. Coulotte: Brazil’s Barbecue Star

Also known as picanha in Brazilian steakhouses, the coulotte comes from the sirloin cap. It’s a staple in churrasco (Brazilian barbecue) and is often cooked on skewers over an open flame.

Cooking Tips:

  • Keep the fat cap on for flavor and baste it while grilling.
  • Slice thin and serve with a side of rice, beans, and farofa (toasted cassava flour).

Cultural Connection:

In Brazil, picanha is often the highlight of a rodízio-style barbecue, where servers bring an endless array of grilled meats to your table.

  1. Skirt Steak: King of Marinades

The skirt steak is a long, thin cut from the diaphragm. It’s slightly tougher but packed with flavor, making it perfect for marinating. It’s the go-to steak for fajitas and stir-fries.

Cooking Tips:

  • Marinate for at least an hour to break down the fibers and infuse flavor.
  • Cook quickly over high heat to medium-rare.

Perfect Pairing:

Serve with grilled peppers, onions, and warm tortillas for a Tex-Mex feast.

How to Find These Cuts

Looking for these underrated steak cuts? Here are some tips:

  1. Visit Local Butchers: They’re often more knowledgeable about lesser-known cuts and can help you choose the best options.
  2. Ask Your Grocer: Many supermarkets now carry flat iron, tri-tip, and other alternative cuts due to growing demand.
  3. Dine Out: Restaurants specializing in steak or barbecue often showcase these hidden gems on their menus.

Final Thoughts

Next time you’re in the mood for steak, skip the ribeye and filet mignon and give one of these underrated cuts a try. They’re flavorful, versatile, and a brilliant way to expand your culinary horizons without stretching your budget.

So fire up that grill, grab a pan, or heat up the smoker—it’s time to explore the unsung heroes of the steak world. Cheers to discovering your new favorite cut!

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