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<\/p>\nThere\u2019s no question that Dallas restaurants run the gamut of unique cuisines \u2014 and the world is taking note (hello, Michelin). But steakhouses still hold plenty of sway here, feeding locals and visitors a seemingly endless supply of red meat. Fortunately, they\u2019ve become more interesting over the years, with many of them embracing more modern sensibilities, from the design to the plate.<\/p>\n
When ordering steak, it\u2019s easy to default to the classics \u2014 a hearty rib eye, a tender filet mignon \u2014 but increasingly cuts that don\u2019t typically get top billing are appearing on menus. Steaks like spinalis, hanger, bavette and tri-tip are now sitting beside New York strips or anchoring menus on their own. These cuts are often chef and butcher favorites, prized for their flavor, texture and versatility. They come from different parts of the cow than the more ubiquitous cuts, often pulled from the shoulder or the top or bottom sirloin. Some are known for intense marbling, while others are lean, muscular cuts that require a marinade or longer cook times. When treated right, they deliver a depth of flavor and character that rivals or even surpasses more popular steaks.<\/p>\n
\u201cNew York strips are great, and I love rib eyes, but the marbling you can get in some of these butcher cuts is phenomenal,\u201d says Sophia Schoenstedt, chef de cuisine at Gemma, the long-running bistro on Henderson Avenue. The restaurant\u2019s steak frites dish features a rotating Texas wagyu butcher\u2019s cut, usually flat iron, bavette or zabuton, also called a Denver steak. There\u2019s also a skirt steak served with shrimp fried rice and scallion nuoc cham, a sweet and savory Vietnamese condiment made withfish sauce and lime juice. \u201cIt\u2019s a bit leaner of a cut,\u201d explains Schoenstedt, \u201cbut it packs a lot of that nice, beefy flavor.\u201d<\/p>\n
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Modern American bistro Gemma rotates Texas wagyu butcher\u2019s cuts \u2014 usually flat iron, bavette or zabuton \u2014 for its steak frites entree.<\/p>\n
Courtesy Gemma<\/p>\n
Eat Drink D-FW<\/p>\n
By signing up, you agree to our\u00a0Terms of Service<\/a>\u00a0and\u00a0Privacy Policy.<\/a><\/p>\n Several restaurants are now serving spinalis \u2014 the outer muscle of the rib eye, or rib-eye cap \u2014 including The Mexican and Evelyn, both in the Design District. Dee Lincoln Prime in Frisco serves spinalis as part of its nightly off-menu \u201cchef \u2019s cuts\u201d specials. <\/p>\n Santiago Hiriart, executive chef at The Mexican, likes spinalis for its \u201cbeautiful marbling,\u201d which he says melts during cooking, making the steak especially juicy, tender and flavorful. \u201cThe fat content and the muscle structure give the spinalis a deep, beefy, rich flavor that stands out even among other premium cuts,\u201d he says. Evelyn executive chef Henry Johnson thinks spinalis combines the best of both worlds, giving diners the full flavor and marbling of a rib eye with the tenderness of a tenderloin.<\/p>\n Billy Can Can serves a butcher\u2019s steak frites that highlights different cuts usually sourced from Rosewood Ranch in nearby Ennis. Chef de cuisine Oscar Bonilla likes the teres major, which is cut from the chuck section of the cow near the shoulder, and is tender and lean. \u201cIt has lots of flavor, and we produce our own beef tallow, so we\u2019ll use that to cook the steak to bring in some of that fat content from the outside. The smoke point is so high, so we can get a nice crust on it without burning,\u201d says Bonilla. The restaurant occasionally features tri-tip as well. \u201cYou have to cook it a little differently, because it\u2019s notorious for being tough,\u201d the chef explains. \u201cWe sous vide it for five hours to break down the proteins just enough, then we kiss it on the grill.\u201d<\/p>\n Duro Hospitality serves lesser-known steaks at several of its restaurants. The Charles features picanha, a cut of beef from the top sirloin cap that\u2019s also known as coulotte, and El Carlos Elegante uses outside skirt steak for its carne asada. The latter has a rich, beefy flavor and holds a marinade really well, says Duro\u2019s culinary director Jared Harms, adding that it\u2019s \u201csuper dreamy\u201d when dunked into the restaurant\u2019s molcajete salsa.<\/p>\n For nice marbling and tender muscle fibers, you can\u2019t beat Akaushi hanger steak at Sister on Greenville Avenue.<\/p>\n Keith Adamek<\/p>\n Greenville Avenue\u2019s Sister offers an Akaushi hanger steak entree that Harms says is a chef \u2019s favorite, with nice marbling and large, tender muscle fibers that make this cut really shine when cooked on the wood grill.<\/p>\n Stock & Barrel in Bishop Arts serves a hanger steak with hand- cut fries and preserved green garlic butter. Old-school steakhouse Y.O. Ranch has coulotte steak frites on its menu. And The Saint, an Italian-inspired steakhouse, serves wagyu bavette au poivre and wagyu coulotte.<\/p>\n But it\u2019s not just traditional steakhouses and high-end restaurants that are thinking outside the strips and the rib eyes. Casual steak frites joint Medium Rare serves a $32 prix fixe menu centered around coulotte, and Steakyard has a $32 coulotte that comes with fries and brandy peppercorn sauce.<\/p>\n We\u2019ll never besmirch a good rib eye or a perfectly seared New York strip \u2014 but with these once-ignored steaks now earning prime placement on Dallas menus, the next time you\u2019re out to dinner, take a chance on one of these unsung cuts.<\/p>\n 5 butcher-approved cuts to cook at home Evan Meagher shares some of his favorite unexpected cuts of meat \u2014 and how to cook them at home.<\/p>\n Kathy Tran<\/p>\n The next time you\u2019re perusing the meat counter, ask the butcher for their recommendation \u2014 they\u2019re likely to suggest something beyond the usual suspects. Below, Evan Meagher of Evan\u2019s Meat Market in The Shops at Highland Park shares five of his favorite unexpected and extra-flavorful cuts, and how to cook them at home<\/p>\n 1. Beef cheeks<\/p>\n Among the most overlooked cuts, beef cheeks have found a new life in modern kitchens, says Meagher. The hardworking muscles are tough when raw, so he suggests slow-braising the meat to break down that connective tissue until it\u2019s silky and spoon tender. \u201cA little patience goes a long way for an unforgettable meal.\u201d<\/p>\n 2. Tri-tip<\/p>\n \u201cPopular on the West Coast but still underused elsewhere, this is one of my favorite sleeper cuts,\u201d says Meagher. The lean, flavorful tri-tip steak is cut from the bottom sirloin. Sear it first, then cook over indirect heat to a rosy medium-rare.<\/p>\n 3. Hanger steak<\/p>\n Tucked near the diaphragm, hanger steak is full of rich, mineral flavor, with a texture that strikes a perfect balance between tender and hearty. \u201cIt won\u2019t outshine a filet for finesse, but when you want a deeply satisfying steak night, hanger\u2019s hard to beat.\u201d Cook it to medium-rare or medium for the best texture.<\/p>\n Evan’s Meat Market on Oak Lawn Avenue is a neighborhood butcher shop.<\/p>\n Kathy Tran<\/p>\n You can find a variety of unique cuts of meat at Evan’s.<\/p>\n Kathy Tran<\/p>\n 4. Chuck roll<\/p>\n Meagher often chooses chuck roll at home, enlisting it for pot roast or stew, or smoking it like brisket. \u201cTaken from the shoulder, it\u2019s versatile, richly marbled and everyday beef at its best,\u201d he says, adding that it makes incredible ground beef.<\/p>\n 5. Bavette steaks<\/p>\n Bavette comes from the bottom sirloin near the flank, so think of it as a cousin to skirt steak or flank steak, says Meagher, who describes the cut as \u201cloose-grained, tender and packed with flavor. The meat takes well to marinades, loves a hot sear and slices beautifully for family-style meals.\u201d <\/p>\n![\"For](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/5EMLFHTSBVAUPIG4OUW3AV35DQ.jpg\")
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