Not-So-Popular Steaks You Should Always Order At A Steakhouse

What do baseball, Merlot, and Kansas City have in common? They're all types of steaks, of course. Never heard of them? Fear not. Here's a rundown 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 sized steaks are typically grilled, broiled, or fried in the cast iron skillet. For the best tasting steak, order yours cooked to medium rare or medium at most. Most Denver steaks are marinated in the 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 off 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 Flatiron is another relatively new cut of beef that has gained a growing number of fans over the last 20 years. Although Denver and Flatiron steaks both come from the same region, on the cow, Flatiron steaks tend to be smaller, around 8 to 10 oz 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 rib eye 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 video. 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 rib eye, 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 rib eye steaks come from, except the Chuck eye steak is a tad close 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 mussels 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 US 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 2 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 Englay 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. Urban 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 steaks. Earthy, savory, yet slightly sweet bite. A favorite in specialty meat shops and high end steak houses. The bavette is a lesser known steak here in the US. However, in France, the bavette is one of the most popular steaks for fine dining. Locals call it Bavette daloyu, 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. A bit grainier than a traditional rib eye 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. It's 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 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 1st 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. 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 animals 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. 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 complemented perfectly by a hearty sauce like chimichurri. For instance, you could also consider garlic and herb smoked pavrika, chili lime or blue cheese butter for a truly out of this world experience.