Beyond Ribeye: Why the “Other” Steaks Deserve a Spot on Your Grill

Beyond Ribeye: Why the “Other” Steaks Deserve a Spot on Your Grill

There’s nothing wrong with loving a ribeye or a New York strip. They’re classics for a reason.

But when you buy beef from a real ranch, not a factory, you start to see the whole picture. Every animal gives us more than just the famous cuts, and some of the most flavorful steaks are the ones that don’t get much press.

A few of our favorites are sirloin, Denver, Coulotte (picanha), chuck eye, flat iron, flank, and tri-tip. They come from different parts of the animal and cook a little differently, but they all share one thing in common: they punch way above their weight when cooked properly.

Denver Steak: Tender, Flavorful, and Straightforward

The Denver steak comes from the chuck, an area known for hard-working muscle and deep flavor. When it’s cut correctly, this steak has excellent marbling and surprising tenderness.

Why we like it:

• Rich, beef-forward flavor
• Naturally tender when cooked hot and fast
• Perfect for simple seasoning

How to cook it:

• Season with salt (pepper optional)
• Cook over high heat, grill or cast iron
• Medium-rare is the sweet spot
• Let it rest, then slice against the grain

This is a steak that doesn’t need much help. Don’t overthink it.

Coulotte Steak (AKA Picanha): Big Flavor with a Little Know-How

The Coulotte steak, also known as picanha, comes from the top sirloin cap. It’s popular in parts of South America and among folks who know their way around a grill, but it’s still flying under the radar here.

Why we like it:

• Juicy and rich without being heavy
• Great cooked whole or as individual steaks
• Feeds a crowd well

How to cook it:

• Best cooked medium-rare
• Grill or roast whole, then rest well
• Always slice thin against the grain

That last part matters. Slice it wrong and you’ll think it’s tough. Slice it right and you’ll wonder why you ever overlooked it.

Sirloin Steak: Reliable, Lean, and Honest

Sirloin doesn’t get much attention anymore, but it’s been feeding families well for generations. It’s leaner than ribeye, but still full of clean beef flavor.

Why we like it:

• Affordable and versatile
• Lean but still satisfying
• Easy to cook for weeknight meals

How to cook it:

• Season simply
• Grill or pan-sear over medium-high heat
• Don’t overcook, medium-rare to medium is ideal
• Slice against the grain

Sirloin won’t wow you with fat, but it’ll win you over with honesty.

Chuck Eye Steak: The “Ribeye’s Neighbor”

Chuck eye comes from right next to the ribeye, and it shows. You get great flavor at a better value, with just a bit more chew.

Why we like it:

• Beefy, rich flavor
• Great value cut
• Feels familiar but different

How to cook it:

• Best grilled or pan-seared
• Medium-rare recommended
• Let it rest before slicing

This is a steak for folks who like ribeye but don’t mind doing a little chewing.

Flat Iron Steak: Consistent and Crowd-Friendly

Flat iron steak comes from the shoulder and is one of the more tender cuts in the whole animal when prepared correctly.

Why we like it:

• Naturally tender
• Uniform thickness
• Great for feeding a group

How to cook it:

• Grill or cast iron works best
• Cook hot and fast
• Slice across the grain

It’s dependable, forgiving, and hard to mess up.

Flank Steak: Flavor First

Flank steak is lean, bold, and made for slicing. This one rewards good technique more than anything else.

Why we like it:

• Strong beef flavor
• Great for marinades
• Excellent sliced thin

How to cook it:

• Marinate or season generously
• Grill hot and fast
• Always slice thin against the grain

Flank isn’t fancy, but it’s full of character.

Tri-Tip Steak: Built For The Grill Or The Smoker

Tri-tip comes from the bottom sirloin and has long been a staple out west. It’s part roast, part steak, and all flavor.

Why we like it:

• Juicy with good grain structure
• Flexible for grill or smoker
• Feeds a family easily

How to cook it:

• Grill or smoke to medium-rare
• Rest well
• Slice carefully against the changing grain

Tri-tip rewards patience and pays you back in leftovers.

Why We Offer These Cuts

At 2 Coots Ranch, we believe in honoring the whole animal. That’s part stewardship, part common sense, and part respect for the work that goes into raising good beef.

These steaks aren’t “lesser.” They just require a little learning, and learning is part of eating well.

If you’re willing to step outside the usual steakhouse lineup, you’ll be rewarded with incredible meals, better value, and a deeper connection to where your food comes from.

That’s good ranching.
That’s good eating.

— Phil
2 Coots Ranch 🇺🇸🥩