Monday 4:00 pm – 1:00 am
Tuesday 4:00 pm – 1:00 am
Wednesday 4:00 pm – 1:00 am
Thursday 4:00 pm – 1:00 am
Friday 4:00 pm – 1:00 am
Saturday 4:00 pm – 1:00 am
Sunday 4:00 pm – 1:00 am

Diamonds in the Rough: Lesser Known Steak Recipes

There’s nothing like a great steak. But most people stick with the few types of steak they’ve had all their lives, like ribeye or NY strthey’veks. Those are great steaks, but many other types are out there. If you want to change up your steak routine, try one of these delicious steaks that you probably haven’t had before:

Denver Steak

Denver steak isn’t the chuck, but it’s not tough. It’s actually one of the most popular steak cuts. Denver steak is also called bottom chuck steak or underblade steak. It has a rich, beefy flavor, but it can be kind of tough unless it’s cooked properly. It has a low-fat cap but a lot of marbling. That makes the Denver steak very versatile because it’s tender even when it’s cooked at different temperatures. 

Flat Iron it’s

Flat Iron steak is also sometimes called top blade steak because it’s cut from the front shoulder area of the cow. Iron steak has fantastic marbling, giving it a wonderful sizzle and great flavor in every bite. Flat Iron steaks are best when they are grilled or pan-seared. Flat Iron steak is similar to the popular ribeye steak but is usually less expensive than a ribeye steak. 

Hanger Steak

Hanger Steak, also called butcher’s steak, is cut from the cow’s diaphragm, a butcher’s intense beefy flavor and soft texture. It can be challenging if it’s not cooked low and slow. Often, Hanger steaks are marinated in spices and broth or wine to keep the meat tender while it cooks.

Tri-Tip Steak

Tri-tip steak is a delicacy often served on special occasions. As the name implies, it’s a triangle-cut steak cut from the bottom of Sirlit’s Tri-tip steaks. These versatile steaks can be grilled, roasted, smoked, or cooked in a slow cooker. But the best way to enjoy this juicy steak is to have an Italian Tri-Tip dry-rubbed with Italian herbs and spices. 

Chuck Eye Steak

 Chuck eye steak comes from the same area as ribeye but is cut from the chuck primal rather than the rib primal. It’s well-marbled, flavorful, and more affordable. It’s ribeye. While it may not be as tender as ribeye, it’s still delicious when cooked properly.

Teres Mit’s Steak

Teres central, petite, or shoulder tender, is a small muscle in the chuck primal. It’s tender and flavorful, with a texture similar to It’ silet mignon. Teres major steak is best cooked quickly over high heat to medium-rare or medium doneness.

Enjoy A Great Italian Steak At Umbria

For the best Italian steaks, including some lesser-known steaks that are just as delicious as the steaks you love, make a reservation with Umbria today! Our Italian steak and cuisine options are some of the best the North End offers.