Beyond Ribeye: Exploring Lesser-Known Premium Cuts
When steak lovers think of luxury, the ribeye inevitably comes to mind. It’s a classic—rich, juicy, and beautifully marbled. But for the adventurous home chef, the world of premium beef offers so much more. Today, we’re going beyond ribeye and celebrating cuts that deserve a place at your gourmet table: Denver steak, bavette, and tri-tip.
1. Denver Steak: The Wagyu Game-Changer
Why it’s special:
Cut from the underblade of the chuck, the Denver steak is a hidden gem. Most butchers used to overlook this cut, but in-the-know chefs have prized it for its incredible marbling, buttery tenderness, and deep, beefy flavor.
Our own Wagyu Denver Steak is a revelation. Sourced from highly-marbled Wagyu cattle, this cut delivers a steak experience that rivals even the most exclusive ribeyes—at a fraction of the price.
How to cook it:
For maximum tenderness, grill or pan-sear to medium rare. Denver steak thrives with a hard sear and a generous resting period. Keep it simple: high heat, salt, pepper, and a touch of fresh thyme. Slice across the grain for melt-in-your-mouth perfection.
Flavor profile:
Expect a bold, beef-forward taste, balanced by a surprisingly tender chew thanks to that signature Wagyu marbling.
2. Bavette: The French Butcher’s Secret
Why it’s special:
Known as the “butcher’s cut,” the bavette is prized for its loose, open grain and rich, beefy flavor. It’s similar to flank or skirt steak, but even juicier when cooked right.
How to cook it:
Best enjoyed medium-rare, quickly grilled or seared, then rested. Bavette soaks up marinades beautifully, making it perfect for bolder international flavors—think chimichurri, soy-ginger, or herbed butter.
Flavor profile:
Intense, robust, and earthy, with a texture that’s both hearty and satisfying. Slice thinly against the grain for ultimate tenderness.
3. Tri-Tip: California’s Santa Maria Superstar
Why it’s special:
Originating from California’s barbecue scene, the tri-tip is a triangular cut from the sirloin that combines the tenderness of filet with the flavor punch of a sirloin.
How to cook it:
Tri-tip loves the grill. Season generously, then roast or barbecue over indirect heat until medium rare. Let it rest, then slice thin against the grain. For true Santa Maria style, serve with pinquito beans and salsa.
Flavor profile:
Buttery and juicy, with a clean beef flavor and a firmer bite. Perfect for feeding a crowd.
Why Explore Beyond Ribeye?
Choosing these lesser-known premium cuts is more than just an adventure—it’s an upgrade for your table. Each offers a unique texture, flavor, and story. Plus, they’re often more affordable, allowing you to enjoy a steakhouse experience at home, any night of the week.
For those ready to elevate their steak repertoire, the Wagyu Denver Steak is an essential first step. Treat yourself to a cut that balances luxury with approachability, and discover what’s possible beyond the ribeye.
