Everyone knows ribeye, strip, and filet. But the meat case is full of cuts that most people walk right past — and some of them are better and cheaper than the famous ones. Here’s your guide to the underrated steaks.
Flat Iron
What it is: Cut from the top blade in the chuck (shoulder). Second most tender muscle on the entire animal, after the tenderloin.
Why it’s great: Excellent marbling, rich beefy flavor, and a tenderness that surprises everyone. It used to be tough to find because there’s a connective tissue seam running through the top blade — the flat iron is what you get when you cut around that seam.
How to cook it: Grill or cast iron, medium-rare. Season simply — salt, pepper, maybe garlic. It doesn’t need much help.
Price reality: Usually 40-50% cheaper than a ribeye. Might be the best value in the case.
The catch: Uniform thickness means even cooking, but the shape is flat and wide rather than thick — so watch your timing.
Hanger Steak
What it is: A single muscle that “hangs” from the diaphragm between the last rib and the loin. One per animal, which is why availability is spotty.
Why it’s great: Intensely beefy — arguably the most flavorful steak available. There’s a reason it’s called “the butcher’s cut” (the story is that butchers kept this one for themselves instead of putting it in the case).
How to cook it: Hot and fast — grill or cast iron. Medium-rare maximum. Has a central sinew that should be removed before cooking (or ask your butcher to do it). Slice thin against the grain.
Price reality: Mid-range, but finding it is the bigger challenge. Ask at the counter — we might have it even if it’s not displayed.
The catch: Overcook it past medium and the texture goes from tender to liver-like. Respect the doneness.
Bavette (Flap Meat)
What it is: A flat, thin muscle from the bottom sirloin, near the flank. Common in French and Latin American cooking, relatively unknown in American home kitchens.
Why it’s great: Big, beefy flavor with loose grain that absorbs marinades like a sponge. When you see “carne asada” at a good taqueria, this or skirt steak is often what they’re using.
How to cook it: Grill hot and fast. Marinate if you want (it takes to soy, citrus, chimichurri beautifully) or just salt heavily and sear. Slice thin against the grain — this is non-negotiable. Cut with the grain and it’s chewy; cut against it and it’s tender.
Price reality: One of the cheapest steaks in the case. Underpriced for what it delivers.
The catch: Uneven thickness means some parts cook faster. Embrace it — some people want medium-rare, some want medium. Everybody wins.
Tri-Tip
What it is: A triangular muscle from the bottom sirloin. Huge in California (Santa Maria-style BBQ), still relatively unknown in the rest of the country.
Why it’s great: Great beef flavor, takes seasoning and smoke beautifully, and the triangular shape means different doneness levels across the cut — thick end is rarer, thin end is more done. That’s actually a feature at a dinner party.
How to cook it: Grill, smoke, or reverse-sear as a whole roast. Medium-rare to medium. Important: the grain changes direction halfway through the cut, so you need to carve it in two pieces, each sliced against their own grain direction.
Price reality: Affordable and feeds a crowd (typically 2-2.5 lbs). One tri-tip can easily feed 4-6 people.
The catch: The grain direction thing trips people up. Look up a quick video on slicing tri-tip before your first one. It’s easy once you see it.
Coulotte (Picanha)
What it is: The cap of the top sirloin, with a thick fat cap on one side. The star of Brazilian steakhouses (churrascarias), where it’s the most prized cut.
Why it’s great: The fat cap bastes the meat as it cooks, creating incredible flavor and juiciness. When you see those gorgeous skewers at a Brazilian steakhouse — that’s picanha.
How to cook it: Grill (traditionally on skewers, folded in a C-shape) or roast whole, fat-cap up. Medium-rare to medium. Don’t trim the fat cap — that’s the whole point.
Price reality: Moderate. Often less than strip steak, more flavor per dollar.
The catch: If your butcher doesn’t know what picanha is, ask for “sirloin cap” or “coulotte.” Same cut, different name depending on tradition.
Denver Steak
What it is: A relatively “new” cut, extracted from the chuck (shoulder) using modern seam butchery techniques. Only became a named retail cut in the last couple decades.
How to cook it: Grill or pan-sear. Medium-rare. Treat it like a small strip steak.
Why it’s great: Good marbling for a chuck cut, tender, beefy. It’s essentially a steak that was hidden inside a chuck roast until someone figured out how to extract it.
Price reality: Budget-friendly. A great weeknight steak.
Skirt Steak
What it is: The diaphragm muscle. Comes in “outside” (thicker, more flavorful, harder to find at retail) and “inside” (thinner, more common) varieties.
Why it’s great: Fajita steak. The flavor is outstanding — deeply beefy, almost mineral. The loose grain means big flavor and great marinade absorption.
How to cook it: Screaming hot grill or cast iron, 2-3 minutes per side maximum. Slice thin against the grain.
Price reality: Used to be cheap. Got popular. Now it’s mid-range. Still worth it for fajitas and stir-fry.
The catch: Thin and cooks fast. Go past medium and it gets tough. High heat, short time, done.
The Bottom Line
The “other” steaks aren’t lesser steaks — they’re just less marketed. A flat iron can rival a ribeye for half the price. A bavette can make the best tacos you’ve ever had. These cuts reward curiosity and a little technique. Next time you’re at the counter, skip past the usual suspects and try something from this list. You won’t regret it.