For decades, filet mignon has held the crown as the ultimate luxury steak. Its unbelievably tender texture and reputation as one of the best steaks has made it a go-to choice for special occasions. However, professional chefs and steak enthusiasts are quietly discovering that filet mignon is low in fat, so it doesn’t have much taste. That’s why chefs often wrap a slice of bacon around it … fat IS taste. What makes filet mignon so good is the TEXTURE.
While tenderness matters, when people talk about the best steaks, they usually mention ribeye, New York strip, or filet mignon. But if you’re anything like most professional teams, you’re probably always on the lookout for the next amazing cut, the kind of steak that surprises you with its flavor, texture, and value. These butcher’s cuts are often overlooked, but they deliver in every category: bold beefy flavor, beautiful marbling, and a lower price point. Let’s discover the hidden gems that professional chefs consider superior to the famous filet mignon.
Ribeye: The King of Flavor and Marbling
Ribeye steaks are some of the juiciest, most well-marbled steaks available, with all the extra fat making the ribeye more flavorful though slightly chewier than filet mignon. The ribeye is a favorite among steak enthusiasts. This cut has fantastic marbling which melts into the steak as it cooks, adding richness and juiciness. The ribeye has a rich, buttery flavor and tender texture.
The intramuscular fat also makes it forgiving to cook, as it keeps the meat juicy even if slightly overcooked. Professional chefs appreciate this quality because it delivers consistent results. Ribeyes are often considered the best cut of steak for many beef lovers because it has a lot of fat marbled through the cut and around the edges, which leads to plenty of flavor. Because they’re in a location to get used a little more, they’re not a soft and tender cut, but it’s the intense flavor that makes a perfectly grilled and seasoned ribeye an unbeatable gift for meat lovers.
Unlike filet mignon’s mild flavor profile, ribeye delivers an unmistakable beef taste that makes every bite memorable. Make the most of your rib eye on the grill by searing it for a minute or two on each side over high heat, and then turn down the temperature until it’s cooked to your preference.
Flat Iron Steak: The Hidden Butcher’s Secret
The flat iron is a marvel of modern butchery, carved from the shoulder or chuck, it’s considered one of the most tender steaks. Juicy, rich, and full of beefy flavor, it handles marinades and high heat like a pro. As tender as a filet, but with significantly more flavor and at a fraction of the cost.
The flat iron is widely considered one of the most tender cuts of beef. Hence, it is woefully under-appreciated and, often, underpriced. Because it comes from the primal cut of the animal called chuck, it sports much more intense beefy awesomeness than filet mignon, more like that from a New York strip.
Perhaps one of the best aspects is that it’s well-marbled, leading to intense flavor that’s rivaled only by the tenderloin. In Wagyu, the Flat Iron is prone to even more marbling, which brings out a beefier taste. Super tender and juicy. No gristle and incredible flavor. Everybody raved over this steak. The flat iron proves that superior texture doesn’t require the premium price tag of filet mignon.
Hanger Steak: The Ultimate Flavor Bomb
Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed ‘butcher’s steak’ as it was said that the butcher would secretly keep this cut for themselves. Hanger is a tender and juicy cut of beef with a rich, full-flavoured taste.
Sometimes called onglet, or skirt in the UK, this steak is rich in flavor, but is also remarkably tender. It has been known as “butcher’s steak” in the past, as it was often kept back for personal use by the meat cutter rather than being offered for sale. Known as the “butcher’s steak,” the hanger hangs near the diaphragm and was once the insider’s secret for top-tier flavor.
They are among the most tender cuts of steak. For flavor and price and tenderness nothing beats a hanger steak. But a flat iron is number two for flavor and price. Far from a pretty steak, as butchers learned more about the animal, they’d keep this part for themselves, as many people were unaware of its delicious flavor. Once you’ve done this, the hanger steak is best when broiled or grilled over high heat. From there, enjoy it with a marinade or chop it up for tacos. This cut offers intense beefy flavor that completely surpasses filet mignon’s mild taste.
Picanha: Brazil’s Superior Secret
While it may not be as well-known as filet mignon or ribeye, if you are looking for a cut of steak that is both tender and packed with flavor, you should give picanha a try. Picanha is a truly special cut of beef that holds a deep connection to Brazilian barbecue, or churrasco. What sets it apart is the thick layer of fat on top, which gives the meat its tenderness and rich flavor.
Hugely popular in Brazil, the rump cap or picanha is one of the most flavourful cuts you can find. Rump cap has a distinctive thick cap of fat running across the top, which adds a great depth of flavour when cooked. The picanha is found at the top of the rump, which means it doesn’t do as much work as some of the tougher cuts. It is a great cut to opt for if you are looking for a balance between texture and flavor.
The star of Brazilian steakhouses, picanha is a triangular cut taken from the sirloin cap. It’s juicy, full-bodied, and traditionally grilled on skewers over an open flame. It’s ultra-beefy and served best with chimichurri or a dry rub. The way the fat cap melts and bastes the meat as it cooks is the magic of picanha. It’s a cut that allows for versatility. Unlike filet mignon’s limited flavor, picanha delivers the intense beef taste that serious steak lovers crave.
Chuck Eye Roll: The Ribeye’s Affordable Cousin
If you’re looking for a similar juicy flavor without paying that much, Butcher Kai Borghensen of Walden Local Meat recommends purchasing Delmonico steak. This cut is the next up the shoulder from the ribeye and very similar aside from being slightly tougher than its higher priced relative. GOLD: Chuckie. The best balance between taste, juicyness and tenderness.
Chuck cuts from the shoulder area provide exceptional value while delivering flavors that often surpass more expensive options. The beef chuck primal cut comes from the shoulder and neck area of the cow, and it includes several different cuts such as the chuck roast, chuck eye roast, and the blade steak. These cuts tend to have a lot of connective tissue and can be tough if not cooked properly, but they also have a rich beefy flavor that can be very satisfying when slow-cooked or braised.
While these cuts require more careful cooking than filet mignon, the flavor reward is substantially greater. Bear with us for a second while we gush about this delicious and crazy versatile cut. One of our butchers lovingly dubbed this cut “butter meat” thanks to its rich flavor and tenderness. The chuck eye roll demonstrates that premium flavor doesn’t always come from premium cuts.
