Dallas boasts a vibrant dining scene that caters to a plethora of unique cuisines, with steakhouses playing a pivotal role in the city’s gastronomic landscape. While classic cuts like rib eye and filet mignon have traditionally dominated menus, an increasing number of restaurants are highlighting often-overlooked steak cuts that are gaining recognition among meat enthusiasts.
These lesser-known cuts, such as spinalis, hanger, bavette, and tri-tip, are not merely adjuncts to the usual offerings; they are now being featured prominently on menus, often celebrated by both chefs and butchers for their distinct flavors and textures. These cuts are sourced from different primal sections of the cow, providing a rich diversity of taste experiences that challenge the status quo of steak offerings.
Chef Sophia Schoenstedt at Gemma has been instrumental in showcasing these butcher’s cuts. The bistro, located on Henderson Avenue, introduces patrons to rotating Texas wagyu choices, often featuring flat iron, bavette, or zabuton, more commonly known as Denver steak. Currently, Gemma also serves up skirt steak as a delightful accompaniment to a fragrant shrimp fried rice dish enhanced by the sweet and savory nuances of scallion nuoc cham. “Even though the skirt is a leaner cut, it possesses that robust, beefy flavor that leaves patrons satisfied,” Schoenstedt notes.
Prominent in the offerings of The Mexican and Evelyn, spinalis—the prized rib-eye cap—has garnered admiration from chefs for its striking marbling. Santiago Hiriart of The Mexican cites the cut’s juiciness and tenderness, which he attributes to the melting fat during the cooking process, ensuring a delectable eating experience.
Meanwhile, at Evelyn, executive chef Henry Johnson emphasizes that spinalis merges the flavor and marbling of rib eye with the tender characteristics of tenderloin, making it an ideal choice for steak lovers.
Continuing the trend of showcasing unique cuts, Billy Can Can has created a butcher’s steak frites that leverages various cuts sourced from local farms, particularly Rosewood Ranch in nearby Ennis. Chef Oscar Bonilla has a penchant for teres major, a cut from the chuck section. He praises its tenderness and flavor, often preparing it with house-made beef tallow to achieve an enviable crust while avoiding burning. Occasionally, the restaurant also features tri-tip, which requires specific techniques due to its firmer texture—Bonilla underscores the importance of sous vide cooking for this cut to ensure it remains succulent.
The culinary innovations at Duro Hospitality are notable as well, with The Charles serving picanha, a flavorful top sirloin cap cut, and El Carlos Elegante presenting outside skirt steak for its carne asada, which is known for its rich flavor that absorbs marinades beautifully. Culinary director Jared Harms describes the carne asada as “super dreamy” when paired with the restaurant’s signature molcajete salsa.
In the Greenville Avenue neighborhood, Sister offers a delicious Akaushi hanger steak entrée that Harms says is particularly appealing because of its marbling and tender fibers, making it ideal for grilling. Stock & Barrel, located in Bishop Arts, pairs its hanger steak with hand-cut fries and a vibrant garlic butter, while traditional steakhouse Y.O. Ranch incorporates coulotte steak frites into its menu.
The Saint, another Italian-influenced steakhouse, takes it a step further with a wagyu bavette au poivre and wagyu coulotte offering. Casual dining does not shy away from these innovative cuts either, as seen at Medium Rare, which features a $32 prix fixe menu centered around the coulotte cut, or Steakyard, where a similar coulotte dish comes with fries and brandy peppercorn sauce for $32.
While classic cuts will always have a place on the menus of Dallas restaurants, the emergence of these unsung butcher cuts signals an evolution in steak dining. Diners are encouraged to explore these options for a flavorful experience that goes beyond the ordinary, potentially discovering a newfound appreciation for these often underutilized cuts.
For those looking to experiment with steak at home, Evan Meagher, a meat expert, has compiled a list of five unconventional yet flavorful cuts that can elevate any home-cooked meal.
1. **Beef Cheeks**: Often overlooked, beef cheeks are gaining popularity as chefs realize the deep flavors they can impart. Meagher recommends slow-braising them to transform the tough, connective tissue into something tender and delightful. “A little patience goes a long way for an unforgettable meal,” he advises.
2. **Tri-Tip**: Although well-known on the West Coast, this cut remains underutilized elsewhere. Tri-tip, originating from the bottom sirloin, presents a lean and richly flavored option. Meagher suggests searing it first and finishing the cook over indirect heat for a perfect medium-rare finish.
3. **Hanger Steak**: Positioned near the diaphragm, hanger steak offers a unique, rich flavor profile and a balance of tenderness and heartiness. For the best texture and taste, Meagher recommends cooking it to medium-rare or medium.
4. **Chuck Roll**: Versatile and richly marbled, chuck roll is a go-to option for pot roast or stew. Meagher sometimes smokes it like brisket, emphasizing its adaptability and potential for flavorful ground beef.
5. **Bavette Steaks**: Positioned near the flank, bavette has a loose grain and robust flavor similar to skirt or flank steak. Meagher notes its affinity for marinades and its success when simply seared at high temperatures, making it perfect for family-style meals.
As Dallas continues to evolve its steak culture, the incorporation of these unique cuts is likely to inspire both chefs and home cooks. Whether dining out or preparing a meal at home, the opportunity to savor a different cut of beef could lead to a memorable culinary experience.
image source from：dallasnews
