TIPS & TRICKS

3 Underrated Cuts of Meat to Grill This Summer

There’s more to grill than ribeyes and t-bones. Here, Josh Evans, executive chef at Longhorn Steakhouse, offers up a few lesser known cuts to consider. 

1. Steak Tips
These super tender, flavor-packed cuts are beloved in the Northeast. They come from the flat iron cut taken from the shoulder of the cow. Let the meat rest in marinade for at least four hours, then cook to medium rare in a hot cast iron pan with sautéed onions and mushrooms. 

2.Manhattan Filet
The Manhattan Filet is a thick New York Strip cut down to resemble a filet, which is more manageable and less prone to evoking heartburn for most people. Still, it’s a thicker cut, which allows you to easily get that glorious combination of a great outer crust and perfect medium-rare center. 

3. 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. 

Check out the rest of the meats.