SAEDNEWS: You don’t have to pay premium prices for a delicious steak — several affordable cuts can deliver big flavor when cooked correctly.
According to Saed News, many underused beef cuts deliver restaurant-worthy flavor and texture when treated with the right technique. We consulted culinary experts who recommend the following cuts and methods to get the most from each.
Skirt steak, from the cow’s diaphragm, is thin and benefits from a rapid, high-heat sear. Chef Lisa Counts recommends cooking it briefly over high heat and serving medium-rare to medium to preserve tenderness. Marinating or pounding can help if the cut seems tough; skirt is ideal for fajitas, tacos, or steak-and-eggs.
Hanger steak (also called onglet) is a thicker, intensely beefy cut sometimes kept by butchers for themselves. Remove the central connective tissue before cooking. Hanger is best under medium doneness and pairs well with chimichurri; it can be grilled, pan-seared, braised, or slow-cooked.
Flank steak is a wide, flat cut with long muscle fibers; marination (soy, citrus, brown sugar) for up to two hours helps tenderize it. Char quickly over high heat, or braise for stews — then slice against the grain. Because it’s large and affordable, flank is excellent for batch cooking.
Teres major, from the chuck/shoulder area, can rival filet mignon in tenderness when trimmed and sliced into medallions. Pan-sear and serve with a red-wine pan sauce; avoid low heat when searing and don’t overcook.
Flat iron, cut from the upper shoulder, combines tenderness and marbling, making it a good substitute for rib-eye or New York strip. It sears and grills well and is typically cheaper than premium cuts while offering similar juiciness when cooked medium or below.
Chuck roast (shoulder) is flavorful but contains connective tissue. Slow-cooking methods — braising or long roasting — transform it into tender, flaky meat. For the best finish, brown the meat in a pan first to caramelize surface proteins and sugars.
Also called bottom round, the Western griller benefits from marination and quick grilling or pan-frying. Trim outer fat and slice against the grain to reduce chewiness. Buying a whole bottom-round roast and cutting steaks yourself is a cost-effective approach.
Denver steak, from the chuck roll, has meaty flavor and good marbling. Experts recommend a reverse-sear technique: slow-cook at low heat, then finish with a high-heat sear for an even crust and juicy interior. Sous-vide plus a hot pan finish is another reliable method.
Picanha, popular in Brazilian and Portuguese churrasco, comes from the rump with a distinctive fat cap. It’s tender and juicy when served medium-rare; Brazilian steakhouses often skew and carve picanha at the table. Butchers may sell picanha roasts that you can portion at home.
Tri-tip, from the lower primal, offers strong grilled flavor and versatility: grill, braise, or stew. It’s popular on the U.S. West Coast as a Santa Maria–style cut and responds well to marinades or dry rubs.
Merlot steak (a hind-leg or heel cut) resembles flank in flavor but with a finer texture. It is lean and benefits from marination and medium-rare cooking; slice against the grain and consider a chimichurri or pan sauce.
