"Ribeye, New York strip, porterhouse, filet mignon ... these are various cuts of steak that most Americans are familiar with, even if they aren't a steakhouse regular. These are some of the classics, the cuts everyone recognizes, and the ones splashed across menus in bold type. If you look beyond the standard cuts of steak, however, you will uncover a variety of lesser-known options that rarely get the spotlight but deliver just as much flavour - and in some cases, even more."
"With names like bavette, teres major, and skirt, certain cuts might seem completely out of place on a steakhouse menu. In most cases, they don't even feature - they are asked for with a whisper to the server, who will nod in that slow, knowing approval reserved for true insiders. These under-the-radar steaks often bring bold flavour, unique textures, and a sense of discovery that can make even a routine night out for a steak feel special."
Familiar cuts such as ribeye, New York strip, porterhouse, and filet mignon dominate menus, but a range of underrated steaks provide equal or greater flavor. Lesser-known cuts often deliver bold flavor, distinctive textures, and a sense of discovery when ordered at a steakhouse. Names like bavette, teres major, skirt, and hanger can seem unfamiliar, and some cuts are requested quietly by insiders. The hanger steak, historically called the butcher's steak, comes from the diaphragm between the rib and loin and was once reserved by French butchers as a delicacy. Ten under-the-radar steaks are highlighted for diners to try.
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