Lesser-Known Grilling Cuts You Should Be Grilling This Summer

Posted on: July 18th, 2025

4 Lesser-Known Grilling Cuts You Should Try This Summer

When it comes to summer grilling, most people stick with ribeyes, filets, or NY strips. But there are plenty of lesser-known grilling cuts that deliver big flavor—and often cost less per pound. These cuts are butcher favorites for a reason: they’re tender, marinate well, and cook beautifully on the grill.

Here are four cuts you should be grilling (but probably aren’t)—plus prep tips, marinade ideas, and pairing suggestions using Tony’s steak toppers and sauces.

Below, we’re highlighting four of the best lesser-known grilling cuts you can find at Tony’s Market.

1. Flap Meat – A Flavorful, Lesser-Known Grilling Cut

Flap meat is a thin, flavorful cut similar to skirt steak but with deeper marbling. It cooks quickly, making it great for weeknight grilling or slicing for tacos.

Prep Tip: Marinate overnight in olive oil, lime juice, garlic, and a touch of chili powder.
Grill It: High heat, 3–4 minutes per side. Let rest before slicing across the grain.
Pair With: Tony’s Mushroom Medley or Crab Oscar Steak Toppers.

2. Picanha – A Hidden Gem for the Grill

Popular in Brazilian steakhouses, picanha is a triangular cut with a generous fat cap that bastes the meat while cooking.

Prep Tip: Score the fat cap and season with kosher salt and cracked pepper.
Grill It: Start over indirect heat, then sear the fat side last.
Pair With: Chimichurri sauce and grilled onions.

3. Tri-Tip – A Lean, Under-the-Radar Grilling Cut

This triangular roast from the bottom sirloin is flavorful, lean, and perfect for grilling whole, then slicing thin.

Prep Tip: Marinate with garlic, soy sauce, brown sugar, and vinegar for tenderness and balance.
Grill It: Sear first, then cook on indirect heat until 130–135°F internal. Rest and slice against the grain.
Pair With: Tony’s Bleu Cheese Mushroom Steak Topper and roasted veggies.

4. Ribeye

This bone-in ribeye is more of a showstopper than a secret—but if you’ve never grilled one, it’s time. It’s tender, rich, and delivers huge flavor.

Prep Tip: Season with salt, pepper, and olive oil. Dry brine overnight for extra flavor.
Grill It: Use the reverse sear method: slow-cook to 115°F, then sear hot and fast.
Pair With: Garlic herb butter or your go-to steak sauce.

Talk to Our Butchers

Not sure where to start? Just ask. Our butchers can walk you through each of these cuts, recommend marinades or rubs, and offer insider grilling tips. You’ll find these cuts (and more) in our meat cases—alongside house-made steak toppers, sauces, compound butters, and seasonings to help you grill with confidence.

Ask the butcher

Bonus Grilling Tips:

Rest your meat for at least 5–10 minutes after grilling. It keeps the juices where they belong.
Slice against the grain for tenderness, especially on flap meat and tri-tip.
Use a meat thermometer for precision. It’s worth it.

Stop By Tony’s Market

Whether you’re firing up the grill for a weekend dinner or planning a backyard feast, swing by Tony’s Market for expert advice and high-quality meats. Our team is here to help you grill like a pro—with cuts, tips, and pairings you won’t find anywhere else.

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