I go meatless about half of the week. Its partly because of environmental reasons and also due to how damn expensive its become. I know that premium, grass-fed, organic, sustainable, hand-fed, hand-massaged beef is expensive. And I dont mind paying for it. The problem is, all those formerly cheap braising cuts are now fashionable and costly. So what am I supposed to do?.
A few years ago, a fellow cook introduced me to a bavette steak. It looked like a steak. It tasted like a steak. But it did not cost nearly as much as most steaks. I remember handing him $8 for the cut.
Though I still enjoy my pricey bone-in rib eyes, I often look for offbeat cuts like bavette. These scraps need a little more care than, say, a New York strip, but the end result is still very tasty.
It can be difficult to find these cuts at your local supermarket or butcher. Looking for a butcher shop that cuts up whole cows is the only way to make sure you can get the new cuts listed below. Our favorite butcher, Jake Dickson of Dicksons Farmstand Meats in New York, was kind enough to teach us about off-cuts. Lets dig in.
Top Blade: This cut is made right on top of the cow’s shoulder blade, where a thick line of gristle separates the two muscles. Butchers usually butterfly this cut, turning it into thin, rectangular cuts known as flat iron steaks. Its an extremely tender cut—the second most tender after the tenderloin—and has a very buttery flavor. Its uniform shape makes it perfect for grilling or searing.
“You can also cook top blade by cutting the meat through the gristle and making steaks. This is called chicken steak or charcoal steak.” This isnt very popular, since you are forced to eat around the gristle,” says Dickson.
Third, leave the fat cap on one side and the line of gristle on the other. It then gets cut into cubes that can be used for beef bourguignon. However, Dickson thinks this is a waste due to how naturally tender and flavorful the steak can be.
The shoulder tender, also known as the petite tender or the teres major, comes from the shoulder blade of a cow. When cooked, Dickson says it has a “pleasant spongy texture.” You can use it as a substitute in hanger steak recipes, like this one with chimichurri sauce. The best way to cook it is like a filet mignon: sear both sides for a few minutes in the pan and then finish them in the oven. Unlike filet mignon, a shoulder tender wont bankrupt you. Due to its leanness, its best to cook mostly over indirect heat.
Denver steaks, also known as boneless chuck short ribs or zabuton, are tender and delicious. They are cut from the shoulder, which is called the chuck. Some butchers will call it “boneless chuck short rib,” but don’t be fooled—this isn’t a deboned short rib and doesn’t need to be braised. The cut is a butchers favorite. When there is a lot of marbling, butchers may call it zabuton, which is a Japanese word that means “cushion.” We suggest trying it in Vietnamese beef stew.
④ Oyster Steak, aka Spider Steak Yes, it looks an oyster. This cut is taken from the backbone of the animal, just above the rump. Rarely seen, its a cut most butchers dont consider worthy of being packaged and marketed. Its other name, spider steak, is in reference to its radiating lines. The steak has a good amount of fat but is pretty tender. Just dont dare to overcook this one as things can get chewy quickly.
⑤ Inside Skirt Steak, aka Entraña Youll see a variety of names for this cut. Its also called an Argentine steak due to its popularity in the country. The inside skirt steak is a lot like the outside skirt steak, which you’ll see more often in butcher shops. The difference is the latter comes from the flank (aka underbelly). Inside skirt steak is shorter, thinner, and doesn’t have much fat on it, but it can be cooked the same way as regular skirt steak, which means you should marinate it. Just make sure to slice it a little thinner once the meat has been cooked. Inside skirt steak would be perfect in this fully loaded taco salad.
Tri-Tip Sirloin Steak: For years, people on the West Coast, especially in Central California, have loved this steak made from the triangular-shaped muscle from the bottom sirloin. Now its showing up more on the East Coast, where its usually marketed as Newport steak. The name is said to come from the Florence Meat Market in New Yorks Greenwich Village. Due to its shape, “its difficult to cut it into even, consistenly-sized steaks,” says Dickson. Its best when cooked toward medium, so that the meats connective tissue can properly break down. It absorbs marinade well and is ideal for skewering.
⑂ Sirloin Flap, also called Bavette or Batio. This cut will never be fork tender because of the way the grain is shaped. For this cut of steak, cutting across the grain is very important because of its heavy grain. Substitute the meat for any recipe that calls for skirt steak. Its thicker than a skirt, so it can take a little more sear and char on the grill.
⑧ Culotte: This is a cut from the top sirloin that can be made into a roast or a steak. He says, “The meat isn’t very fatty, but the fat cap keeps it from drying out when it’s cooked.” The culotte gets thinner and taper when tied around a roast. This makes it great for guests who like their meat medium rare to medium well.
⑨ Merlot: The Merlot cut comes from the side of the heel and targets the only soft muscle in the shank. Its probably the leanest muscle on the entire animal. It has a deep reddish color (hence the name), and huge beefy flavor. If you overcook it, it will develop a irony or livery taste. “Dont buy this cut if you dont like your steak bloody,” says Dickson.
This article was originally published on 9/23/15, and was updated with additional photography by Delia Mooney on 8/23/16.
For steak lovers, the term “butter steak” often causes confusion While some use it to mean any extremely tender cut like filet mignon, butter steak actually refers to a specific beef cut with its own unique qualities. Read on to learn exactly what cut “butter steak” really comes from and how to best cook it
Why the Confusion on Butter Steak?
There are a few key reasons why there is uncertainty around the term butter steak
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It’s an uncommon name not used widely today. Most butchers call this cut a flat iron steak instead.
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Some people use “butter steak” loosely to mean any cut so tender it can be cut with a butter knife – but it’s not an official name.
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This steak also goes by other vague names like shoulder top blade steak, contributing to the lack of clarity.
While the naming is perplexing, butter steak does have an exact definition as a particular beef cut when examined more closely.
Identifying the True Butter Steak Cut
The beef cut properly known as butter steak or flat iron steak comes from the chuck primal or shoulder region of the cow.
Specifically, it is cut from the top blade muscle that runs along the shoulder blade. This thin, flat muscle does minimal work compared to other chuck muscles, making the butter steak tender.
The steak is taken from the top blade after it’s been “butterflied” – split horizontally to remove the tough connective tissue running through the middle. Removing this tissue transforms it into a remarkably tender cut for the hard-working chuck area.
Characteristics of Butter Steak
Key attributes of the real butter steak include:
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Comes from the top blade muscle in the chuck primal
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Has prominent longitudinal grain from the muscle fibers
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Tender and flexible raw
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Well-marbled for flavor and moisture
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Rich “beefy” flavor
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Best cooked no more than medium rare
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Sold as ~6-8 oz boneless steaks
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More affordable than loin or rib cuts
These qualities make butter steak ideal for grilling or pan-searing.
The Taste and Texture of Butter Steak
Thanks to its ample marbling and location in the exercised chuck primal, butter steak offers a rich, deeply beefy flavor. It has a pleasantly chewy but tender texture, easily cut with a knife yet not as tender as loin cuts.
When cooked properly to no more than medium rare, butter steak remains juicy and flavorful. It’s closest in character to tri-tip or petite tender steak. The mouthfeel is firm yet supple. Well-marbled slices have a buttery smoothness.
Cooking Methods for Butter Steak
To enjoy butter steak (flat iron) at its best:
- Pat dry and allow to reach room temp before cooking
- Generously season with salt, pepper, herbs, etc.
- Use high heat – cast iron or grill at 450°F+
- Cook 4-5 minutes per side for medium rare
- Don’t overcook! Cook to 130°F internal at most.
- Let rest 5+ minutes before slicing against the grain
- Top with garlic herb butter after cooking
Avoiding overcooking maintains this naturally tender cut’s peak juiciness and flavor. Butter steak excels grilled or pan-seared.
How Butter Steak Differs from Other “Butter Steaks”
To prevent confusion, it helps to know how true butter steak contrasts with other steaks sometimes called “butter steak”:
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Filet mignon – Often called butter steak for tenderness but completely different cut from the loin.
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Wagyu – Heavily marbled Wagyu beef steaks dubbed butter steak for richness. Not a distinct cut.
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Ribeye cap – The fatty deckle on the ribeye causes some to liken it to butter. Unrelated to butter steak cut.
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Aged steak – Develops tender texture from aging. Doesn’t mean it’s a butter steak.
The key point is that in professional steak-cutting terms, butter steak means specifically the flat iron cut, not other tender or well-marbled steaks.
Finding Butter Steak to Sample
Unfortunately, butter steak is less common than well-known steaks at grocery stores. Look for it at:
- Specialty butcher shops – great for expertly cut butter steaks
- Meat markets – may have to request it
- Club stores like Costco – steak variety packs may include it
- Online retailers like Snake River Farms
- Direct from ranches
Seeking out this unique, flavorful, budget-friendly steak is worthwhile for steak aficionados. Don’t let the confusing name prevent you from experiencing the real butter steak!
The Complete Guide to Cooking the Perfect Steak
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