Awesome Steaks!

There are quite a few "hidden gems" in the world of steaks. Sure, you probably spot a New York Strip when you see it but what about a Chuck Eye?

Are you looking for a flank steak substitute? Then go grab a Flat Iron steak and you will be in for a treat!

Here is a closer look at five incredible steaks that most people have never even heard of!

Transcript

1. Awesome Steaks Five Secret Cuts!
2. Teres Major • The Teres Major is a steak that is cut from the chuck subprimal and there are only two of these steaks per cow. The entire steak typically weighs right around a pound and is consistently rated as the second most tender steak available only behind the filet. • The Teres Major is incredibly tender, has great flavor and is typically priced at least half as expensive as the only slightly more tender filet. This steak might just be the best balance between quality and price and if you want to eat like a King for the price of a Prince then ask your butcher to find you some!
3. Flat Iron • The Flat Iron steak shares features with the Teres Major. Both steaks come from the chuck, weighs about a pound, have great flavor and are incredibly tender. • While the Teres Major looks like a tiny tenderloin the Flat Iron is a long, flat steak that is often confused with the flank steak. You can improve any recipe that calls for flank steak (fajitas, stir fries) by substituting the much more tender Flat Iron. • The natural thinness of the Flat Iron makes it ideal for searing over high heat.
4. Chuck Eye • The Chuck Eye is the third steak in this list that is cut from the chuck. This particular steak is almost identical to its much more famous cousin, the Rib Eye. In fact, the Chuck Eye is simply a continuation of the cut that produces the Rib Eye. The Rib Eye section transitions into the Chuck Eye as soon as the spinalis muscle, also known as the “Rib Eye Cap” is no longer present. • Despite being almost identical to a Rib Eye steak the Chuck Eye typically sells for 30-40% less simply because it is not well known.
5. Bavette • The Bavette steak, also known as a Flap steak, comes from the bottom of Sirloin section of the cow and there are just a few pounds of this cut per animal. • The Bavette is a thin steak with a very open, loose grain structure. The Bavette is very similar to a Skirt steak but is more tender. Because Bavette has a very open grain structure it is able to really soak up marinades. • Bavette, like Skirt, is typically best prepared by searing over high heat. It is critical that this steak is sliced across the grain to maintain tenderness.
6. Picanha • Picanha is the national steak of Brazil and is quickly gaining fans in the United States. This is the steak you see impaled on metal skewers at Brazilian style steakhouses. It is often said that if the Rib Eye is the King of Steaks then Picanha is the Queen. • This steak comes from the top of the Sirloin and is best when the fat cap is left intact. Because the steak comes from the Sirloin it is typically inexpensive compared to Rib Eye and New York Strip. • The Picanha typically weighs 3-4 pounds and is best prepared by slicing into individual steaks.