What do baseball, merlot, and Kansas City have in common? They're all types of steak,
of course! Never heard of them? Fear not — here's a run-down on the most underrated cuts out there.
When it comes to lesser-known steak cuts, the Denver steak should be at the top of any list.
Sourced from the chuck area of the cow, the Denver steak is an especially flavorful and tender cut of
beef, with a hearty taste and a texture similar to sirloin. It's also a steak that is typically
highly marbled with fat, which increases the flavor and tenderness of the cut. Because of
their high quality, these mid-size steaks are typically grilled, broiled, or fried in a cast
iron skillet. For the best-tasting steak, order yours cooked to medium-rare or medium at most.
Most Denver steaks are marinated in a sauce or red wine before they are cooked;
dry rubs are another common preparation. As such,
the meat pairs incredibly well with several traditional steakhouse sides,
including roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad.
As for its name, don't let that Mile High connection fool you. The Denver
steak isn't an old-school cut that's been passed down by ranchers generation after
generation. The origins are murky at best, but most believe the name was dreamed up
by a group of marketers in the early 2000s. The new branding might have been a wise choice, too,
as its previous names don't really roll off the tongue. Who wants to order "boneless chuck" steak?
Born from the same marketing blitz that brought us the Denver steak, the flat iron is another
relatively new cut of beef that has gained a growing number of fans over the last 20 years.
Although Denver and flat iron steaks both come from the same region on the cow, flat iron steaks
tend to be smaller — around 8 to 10 ounces on average, or the perfect size for a weeknight meal.
"You know what? I am going to have that third steak after all. Go ahead
and put that order in now. Please and thank you."
The flat iron has the rich, umami flavor you'd expect from any great piece of beef,
and there's generally a fair amount of marbling as well, so they're always tender and flavorful.
However, the fat is not as excessive as you sometimes get on a ribeye or sirloin.
Combined with its more compact size, this means less fat and fewer calories overall,
making the flat iron one of the healthier steaks you can order.
Flat iron steaks are also one of the more versatile pieces of meat out there:
This steak can be grilled, broiled, pan-seared, or even prepared sous vide. Just be sure not
to overcook it, as this is another cut that shouldn't be cooked to more than medium-rare.
Once referred to derogatorily as "poor man's ribeye," the lower cost of chuck eye steak is
now one of its biggest selling points. The chuck eye steak is regarded by many as the ideal cut of
beef for meat lovers who want a flavorful meal without breaking the bank. It originates from
what's known as the chuck primal portion of the cow, which is located around the shoulder area.
This is the same region ribeye steaks come from, except the chuck eye steak is a tad
closer to the shoulder, where the meat is a bit leaner and where marbling is less extensive.
Like the rib eye, the chuck eye steak is famed for its robust,
beefy flavor. It's still tender and juicy like most steaks, but also has a slightly
firmer texture which many also enjoy. That added texture, plus the natural fat found
in and around the steak, make it perfect for grilling, broiling, and pan-searing.
The slight hint of natural earthiness in a chuck eye also means it pairs
especially well with other bold flavors, such as garlic, rosemary,
and black pepper. Maximize your dining experience when eating at a favorite
steak joint by ordering yours with classics like grilled Brussels sprouts or asparagus.
The merlot steak gets its name from the incredible way it pairs with merlot wine,
as both are smooth, rich, and full of flavor. An affordable, smaller-sized piece of meat,
merlot steak comes from the rump and hind legs of the cow. This is an area where the muscles are
used extensively, so the meat is incredibly lean and packed with minerals and flavor.
Although merlot steak runs the risk of being tough if it's not prepared well,
that's nothing a good chef or home cook can't overcome with the right technique. The merlot
steak tastes best when prepared quickly over high heat, making it perfect for the grill or
charring in a cast iron skillet with a bit of oil. Flavorful citrus or soy marinades can help
bring out the flavor of the merlot steak and ensure maximum tenderness. Braising is another
great option to help make sure the merlot's meat gets that melt-in-your-mouth texture.
In addition to merlot, these steaks pair beautifully with bold, full-bodied red wines
including cabernet sauvignon. It's also the perfect accompaniment for traditional hearty
steakhouse faves like roasted vegetables or mashed potatoes. You can also order yours
with a large Caesar salad or save it for your next Sunday brunch — merlot steaks go great with eggs!
Beloved by many across the U.S. and especially in the Golden State where it originated,
the tri-tip steak is a relatively lean and flavorful cut, loved for its tenderness and
the many ways it can be prepared. Popularized in the 1950s, tri-tip steak originates from
the bottom sirloin of the cow, located just above the flank and below the loin. It's a
triangular-shaped steak and unique in that you can only get two per animal — one cut from each side.
The tri-tip is also special in that it isn't always the same thickness:
The corners tend to be thinner while the center is thicker and juicier, which is perfect for
people who like some variety with their steak. This also means that you can order it medium
or medium-well and still get crispy caramelized ends… It's pretty much the best of both worlds!
In a steakhouse setting, tri-tips tend to be grilled, although if you luck out, you may
also be able to find them smoked. Smoking not only adds a delicious flavor to the meat, but it also
allows the chef to create a beautifully charred crust that's delicious in its own right. This
also locks in the natural juices, ensuring the middle of the steak stays flavorful and succulent.
A cousin of the flank steak and the skirt steak, the hanger steak comes from the belly
of the cow where the meat literally hangs from various pieces of connective tissues. In Europe,
where they're a little more creative, the steak has earned the name "onglet"
because of its tongue-like shape and pink, fleshy appearance when raw.
Because it can get tough when cooked the wrong way, hanger steaks are often
marinated before grilling, broiling, or pan-frying. Herb and olive oil, beer,
and balsamic vinegar marinades are all popular options for hanger steak. Since the meat has a
slightly sweet flavor that intensifies as the steak cooks, it also goes well with citrus
flavors or sweet soy glazes. This unexpected taste also means hangers pair perfectly with
starchy foods like mashed potatoes, baked sweet potatoes, fries, or even mac and cheese — anything
hearty and substantial enough to stand up to the steak's earthy, savory, yet slightly sweet bite.
A favorite in specialty meat shops and high-end steakhouses, the bavette is a lesser-known steak
here in the U.S. However, in France, the bavette is one of the most popular steaks for fine
dining. Locals call it "bavette d'aloyau" which translates loosely as "bib steak" or "flap steak."
That name stems from the portion of the cow where the steak is located — a long,
thin flap alongside the underbelly of the animal, near where flank steaks are cut. The
bavette was once known as butcher's steak, as it was so highly desired that butchers
preferred to keep it for themselves or friends, rather than selling it to the general public.
"Sacre bleu!"
A bit grainier than a traditional ribeye or filet mignon, the bavette steak has a rich,
umami taste and is quite tender and juicy. It goes incredibly well with fresh herbs like rosemary,
basil, parsley, or oregano. Most chefs prefer to cook the steak by grilling or broiling and
don't recommend going beyond medium-rare or medium at most. Because of its bold flavor,
the bavette pairs especially well with strong, acidic sauces such as chimichurri or salsa verde.
The Denver steak may have been named after Colorado's capital city without
being popular there first, but the Kansas City strip steak is different. This bold,
beefy steak has been popular in and around Kansas City for almost 100 years, ever since
it became home to some of the country's largest stockyards and cattle processing facilities.
You may also know the steak by another name: New York strip. That name is more
popular on the East Coast, but the two are identical. In a controversial move,
chefs in high-end New York restaurants decided they didn't want to serve a
steak named after Kansas, so they renamed the steak after the Big Apple instead.
Whatever you call this delicious piece of meat, it comes from the same place: the short loin of the
cow, located towards the central rear of the animal. Kansas City strips also have another
unique trait: they're usually served bone-in, rather than boneless. This not only adds to the
steak's incredible taste, but it also leads to a more impressive presentation when the steak
is served. When ordering a Kansas City strip, consider pairing it with a full-bodied red wine
such as a cabernet Sauvignon or Syrah. Both stand up perfectly to the steak's rich, bold flavor.
Perhaps the most visually impressive and distinctive steak out there,
the tomahawk steak is a large, indulgent, bone-in piece of beef. Originating in the
center rib section of the cow, the tomahawk steak is a wonder to behold when served on
any plate. Butchers cut this directly from the rib of the animal and leave the bone still attached,
creating a steak with a long, curved shape that closely resembles its namesake.
While this steak is definitely impressive, its thickness — and that bone — presents
a challenge for chefs who want to ensure that it is cooked evenly. Because of this,
it's common for tomahawks to be cooked in a sort of reverse order. Rather than searing
the meat first and then putting it in the oven to finish, most chefs cook a tomahawk steak at
a low and slow temperature in the oven. Then, they sear both sides of the meat,
creating that crispy, caramelized crust right before it goes on the plate.
Like the Kansas City strip, the bone of the tomahawk is also there for more than
appearances. It imparts an extra-savory flavor to the meat as it cooks, giving
the steak an exceptionally complex, smoky taste. When ordering a tomahawk steak, consider pairing
it with other flavorful foods such as grilled lobster, truffle fries, or creamed spinach.
"Batter up!"
Want the great high-end steakhouse taste of a filet mignon on a budget?
Then the baseball steak is the steak for you! Named for its round, thick shape,
which many say resembles a baseball, the baseball steak is another relatively
unknown cut of beef that has gained a large number of fans in recent years.
The cut itself comes from the top sirloin primal of the cow — essentially the animal's rear hip.
The baseball steak has the same classic look as a filet mignon, but it's also a tad leaner and
firmer, making it an ideal candidate for grilling and pan-searing. Don't worry — even when cooked
over high heat, a good baseball steak should have no trouble maintaining its tender juiciness.
While a nicely charred baseball steak pairs perfectly with steakhouse favorites like green
beans or grilled asparagus, consider ordering yours with something a bit different whenever
possible. The taste and texture of the baseball steak are complimented perfectly by a hearty
sauce like chimichurri, for instance. You could also consider garlic and herb, smoked paprika,
chili lime, or blue cheese butter for a truly out-of-this-world dining experience!