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5 Next-Level Cuts of Meat to Grill This Weekend

Because there's more out there than t-bones.

There’s nothing wrong with grilling up a fat t-bone or a nicely marbled sirloin. But to do so all the time is a shame. Because the world of meat is rich with interesting options, from under-the-radar, butcher-approved cuts to fresh takes on old favorites. Because it’s easy to stand at the butcher feeling adventurous but unsure of what to ask for. That’s why we called in Josh Evans. As an executive chef at Longhorn Steakhouse, he spends his days helping to create and refine the beef-centric menu at Longhorn’s more than 500 locations. In short: the man knows a lot about beef. We asked him for five of his favorite under-appreciated cuts of meat you should pick up for your next barbecue. Here’s what he said.

1. Steak Tips

This is a super tender, flavor-packed cut beloved in the Northeast. It comes from the flat iron cut taken from the shoulder of the cow. To prepare them, Josh recommends a marinade of soy sauce, Worcestershire, garlic, and herbs. After sitting for at least four hours, cook to medium rare in a hot cast iron pan with sautéed onions and mushrooms. Serve with mashed potatoes and, if you’re feeling adventurous, take some of the marinade, thicken it and serve as a sauce on top. It’s delicious.

2. Churrasco (a.k.a. Skirt Steak)

A tender cut from the belly of the cow, Churrasco is especially popular in the Southeast. Josh says that a marinade of garlic, lime juice, oil, and fresh herbs works well for this cut. Grill over an open flame, being careful not to go much further than medium rare as it has a tendency to dry out if cooked much more. Slice it against the grain and serve with a fresh cilantro chimichurri sauce.

3. Ribeye Cap Steak and Ribeye Filet

These cuts, per Josh, are the most flavorful part of the ribeye. The cap is the outer muscle and is highly marbled throughout (read: plenty of delicious fat). The inner ribeye filet is tender and more flavorful than a traditional filet and, if you can’t get one directly from the butcher, you can cut directly from a prime rib roast.

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No marinade needed here; use the “Big Four” spices: salt, pepper, granulated garlic and granulated onion. Season liberally and cook to your desired temperature.

4. Manhattan Filet

The Manhattan Filet is a thick New York Strip cut down to resemble a filet, a much more manageable cut for most people. It’s a thicker cut, which Josh says allows you to easily get that glorious combination of a great outer crust and perfect medium rare center. [Fans self with spatula] As far as seasoning is concerned, Josh recommends nothing but some heavy black pepper and a nice toasted brown butter sauce. Mmmm toasted.

5. Zabuton (a.k.a. Denver Steak)

Marbling is the reason you should go out and buy this cut, which comes from the chuck. It’s worth it to go for a higher grade of beef for the extra marbling (again: delicious fat) before cooking it like a standard steak or, if you’re feeling patient, “low and slow” on the grill to medium rare. Go nuts with the seasoning; per Josh, it’s a rich cut that will reward your heavy hand.