(Original post published August 3, 2012. Updated October 27, 2025.)
My brother DJ and I started cutting meat back in 1978, learning from our dad and a lineup of old-world butchers from both coasts and Europe. Now, decades later, we’ve become the “old guys” ourselves — still sharing the same passion for great meat and honest butchery.
One of the best lessons those seasoned butchers taught us was about the “secret cuts” — flavorful, tender steaks that never made it into the display case because the butchers took them home instead. They weren’t glamorous like a T-bone or rib eye, but they were full of character, rich flavor, and unbeatable value.
These lesser-known cuts are still some of my favorites today. They deliver big steakhouse flavor for a fraction of the cost, and they prove that great meat doesn’t have to be expensive — you just need to know what to ask for.
2025 Update: Many of these steaks are limited in availability due to demand, but you can always special order your favorites. Just call your nearest Tony’s Market location and ask for the meat manager.
Secret Butcher Cuts You’ll Love
Chuck Eye Steak
As the rib eye extends into the chuck, the first few steaks share that same rich marbling and beefy flavor. Perfect for grilling or pan-searing.
Best cooked: Marinated and grilled over medium heat, rested 5–10 minutes.
Flavor: Juicy, robust, rib-eye-like taste.
Culotte (Top Sirloin Cap) Steak
Cut from the flavorful top of the sirloin, the culotte is tender, juicy, and loaded with beef flavor.
Best cooked: Marinated or crusted, grilled medium rare, sliced thin.
Also great for: Stir fry or kabobs.
Sirloin Chateau Steak
A petite, lean cut from the center sirloin — wrapped in bacon for extra richness. Not quite a filet mignon, but darn good for half the price.
Best cooked: Quick sear or grill to medium rare, rest and slice thinly on a bias.
Tip: Excellent for date-night dinners on a budget.
Flat Iron Steak
The second most tender muscle after the tenderloin, hand-cut from the chuck. Incredible marbling and tenderness when cooked right.
Best cooked: Grilled rare to medium, marinated or seasoned heavily.
Also try: As a Steak Sizzl’r in Tony’s Bordelaise Marinade.
Skirt Steak
A classic for fajitas — rich, juicy, and full of rib-eye flavor with a slightly chewy texture.
Best cooked: Marinated, grilled medium rare, rested and sliced across the grain.
Pro Tip: Perfect for tacos, stir-fries, or steak salads.
Chuck Tender (Teres Major) Steak
A hidden gem from the chuck clod — tender, lean, and flavorful. Often sold marinated as a Steak Sizzl’r.
Best cooked: Marinated overnight, grilled slowly or stir-fried.
Bavette Steak
A vertical-grain cut from the flank — tender, deeply flavored, and perfect for slow grilling.
Best cooked: Marinated overnight, grilled low and slow, sliced thin.
Flavor: Buttery, beefy, and fantastic for fajitas or stir-fry.
Sierra Steak
One of the most tender muscles in the chuck, great for sautéing or grilling.
Best cooked: Marinated and grilled to medium; slice thin across the grain.
Try with: More Than Gourmet Red Wine Reduction Sauce or your favorite pan sauce.
Newport Steak (Tri-Tip Steak)
Cut from the bottom sirloin, this steak delivers tri-tip flavor in a smaller, easier-to-cook portion.
Best cooked: Marinated overnight, grilled medium rare, sliced thin on a bias.
Flavor: Bold, juicy, and unmistakably “steakhouse.”
Recipe: Marinated Slow-Grilled Steak
Serves: 2–4 | Prep Time: 10 minutes + marinade | Cook Time: 20 minutes
Ingredients
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1–2 lb Top Sirloin (or any high-value cut above)
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¼ cup canola–olive oil blend
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2 Tbsp Tony’s Tuscan Grill Rub, Z Blend, or Euro-Crust Rub
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1 Tbsp fresh minced garlic
Directions
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Marinate the steak:
If using an unseasoned steak, combine oil, rub, and garlic in a bowl. Rub evenly over steak. Marinate in the refrigerator 24–48 hours (canola blends stay liquid when cold). -
Preheat and prep:
Remove from the fridge 2 hours before cooking to take the chill off. -
Grill setups:
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Gas grill: Preheat one side to low and the other to medium-high (250–275°F). Add soaked wood chips for flavor.
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Charcoal grill: Bank coals to one side, leaving an indirect heat zone.
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Big Green Egg: Use hardwood charcoal and wood chunks; stabilize temperature at 250–275°F.
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Cook:
Quickly sear the steak on the hot side for grill marks (about 2 minutes per side). Move to the cooler zone to finish slowly until internal temp reaches 125–135°F. -
Rest and serve:
Remove to a plate, cover, and rest 10 minutes. Slice thinly across the grain and serve immediately.
Chef’s Notes for All Steaks
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Always remove meat from the heat just below your desired doneness — carryover cooking will bring it to perfection.
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Rest 10–15 minutes before slicing to retain juices.
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Use a sharp carving knife (not serrated) for clean, tender slices.
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Bookmark Tony’s Recipe Library for hundreds of additional steak ideas.
Why Butchers Love These Cuts
These steaks may not win beauty contests, but they win every taste test. They represent the art of butchery — finding value, flavor, and tenderness where others overlook it.
At Tony’s Market, we still believe in that old-world craft: taking the time to cut meat by hand, respect the animal, and help you discover real flavor at every price point.
Come in, talk to your butcher, and rediscover the cuts that started it all.
– Chef Mick Rosacci, Tony’s Market
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