11 Not-So-Popular Steaks You Should Always Order If You See Them At A Steakhouse

When it comes to lesser-known steaks you need to try, the Denver steak should be at the top of any list. Sourced from the chuck area of the cow, the Denver steak is an especially flavorful and tender cut of beef, with a hearty taste and a texture similar to sirloin. It's also a steak that is typically highly marbled with fat, which increases the flavor and tenderness of the cut. Because of their high quality, these mid-size steaks are typically grilled, broiled, or fried in a cast iron skillet. For the best-tasting steak, order yours cooked to medium-rare or medium at most. More heat and the meat risks becoming tough.

Most Denver steaks are marinated in a sauce or red wine before they are cooked. Dry rubs are another common preparation. As such, the meat pairs incredibly well with several traditional steakhouse sides, including roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad.

And as for its name, don't let that Mile High connection fool you. The Denver steak isn't an old-school cut that's been passed down by ranchers generation after generation. The origins are murky at best, but most believe the name was dreamed up by a group of marketers in the early 2000s. The new branding might have been a wise choice, as its previous names — "chuck under blade" or "boneless chuck steak" — didn't really roll off the tongue!

The merlot steak gets its name from the incredible way it pairs with merlot wine. Both are smooth, rich, and full of flavor. An affordable, smaller-sized piece of meat, merlot steak comes from the rump and hind legs of the cow. This is an area where the muscles are used extensively, so the meat is incredibly lean and packed with minerals and flavor. Other cuts of beef from this so-called "round" area of the cow also include roasts and ground beef.

Although merlot steak runs the risk of being tough if it's not prepared well, that's nothing a good chef or home cook can't overcome with the right technique. The merlot steak tastes best when prepared quickly over high heat, making it perfect for the grill or charring in a cast iron skillet with a bit of oil. Flavorful citrus or soy marinades can help bring out the flavor of the merlot steak and ensure maximum tenderness. Braising is another great option to help make sure the merlot's meat gets that melt-in-your-mouth texture.

In addition to the aforementioned merlot, these steaks pair beautifully with bold, full-bodied red wines including cabernet Sauvignon. It's also the perfect accompaniment for traditional hearty steakhouse faves like roasted vegetables or mashed potatoes. You can also order yours with a large Caesar salad or save it for your next Sunday brunch. Merlot steaks go great with eggs!

Beloved by many across the U.S. and especially in the Golden State where it originated, the tri-tip steak (also known as California cut or Santa Maria steak) is a relatively lean and flavorful cut, loved for its tenderness and the many ways it can be prepared. Popularized in the 1950s, tri-tip steak originates from the bottom sirloin of the cow, located just above the flank and below the loin. It's a triangular-shaped steak and unique in that you can only get two per animal — one cut from each side.

The tri-tip is also special in that it isn't always the same thickness. The corners tend to be thinner while the center is thicker and juicier. That's perfect for people who like some variety with their steak. This also means that you can order it medium or medium-well and still get crispy caramelized ends ... the best of both worlds!

In a steakhouse setting, tri-tips tend to be grilled, although if you luck out, you may also be able to find them smoked. Smoking not only adds a delicious flavor to the meat, but it also allows the chef to create a beautifully charred crust that's delicious on its own. This also locks in the natural juices, ensuring the middle of the steak stays flavorful and succulent.

A cousin of the flank steak and the skirt steak, the hanger steak comes from the belly of the cow where the meat literally hangs from various pieces of connective tissues. In Europe, where they're a bit more creative, the steak has earned the name "onglet" because of its tongue-like shape and pink, fleshy appearance when raw.

Because it can get tough when cooked the wrong way, hanger steaks are often marinated before grilling, broiling, or pan-frying to ensure maximum tenderness and flavor. Herb and olive oil, beer, and balsamic vinegar marinades are all popular options for hanger steak. Since the meat has a slightly sweet flavor that intensifies as the steak cooks, it also goes well with citrus flavors or sweet soy glazes. This unexpected taste also means hangers pair perfectly with starchy foods like mashed potatoes, baked sweet potatoes, fries, or even mac and cheese — anything hearty and substantial enough to stand up to the steak's earthy, savory yet slightly sweet umami bite.

Another bonus: hanger steaks are also fitness friendly! As beef goes, they tend to be relatively lean. Like all beef, they're also incredibly high in protein. Together, these traits make hangers an ideal option for people looking for healthier cuts of meat when visiting the steakhouse.

Like the bavette, picanha is another international steak, this time originating from Brazil. And because of its growing popularity, it's also a steak you won't need a passport to experience, especially if you step foot in any Brazilian steakhouse.

One of the most exquisitely marbled melt-in-your-mouth steaks you may ever try, picanha comes from the top sirloin cap of the cow, which is basically the upper rear end of the animal. It's a muscle cows use to support their weight, but it doesn't get used a lot, meaning the resulting steak is incredibly tender and juicy. Picanha is almost always grilled with minimal preparation other than a thick dry rub consisting of salt, pepper, and garlic, which is added just before it goes over the flames. Because of its high fat content, grease fires are incredibly common as the meat cooks. You may see flares of flame shooting up whenever a slab of picanha is on the grill. This is normal and the meat benefits from that intense heat, charring on the outside and becoming even more tender and juicy on the inside.

A word of warning: don't expect to get an entire picanha on your plate when you order this. The cut itself can be huge. Most chefs grill the entire picanha and then slice off thinner sections as orders are placed. But that's actually a good thing, as the meat is super-rich. A few slices are all you need to satisfy even the most intense carnivore craving.

Want the great high-end steakhouse taste of a filet mignon on a budget? Then the baseball steak (or center cut top sirloin cap as it's also known) is the steak for you! Named for its round, thick shape, which many say resembles a baseball, the baseball steak is another relatively unknown cut of beef that has gained a large number of fans and followers in recent years.

The cut itself comes from the top sirloin primal of the cow, essentially the animal's rear hip. The baseball steak has the same classic look as a filet mignon, but it's also a tad leaner and firmer, making it an ideal candidate for grilling and pan-searing. Don't worry — even when cooked over high heat, a good baseball steak should have no trouble maintaining its tender juiciness.

While a nicely charred baseball steak pairs perfectly with steakhouse favorites like green beans or grilled asparagus, consider ordering yours with something a bit different whenever possible. The taste and texture of the baseball steak are complimented perfectly by a hearty sauce like chimichurri, for instance. Grilled mushrooms and flavored butters you can add on top of the hot steak before slicing into it are also great options. Consider garlic and herb, smoked paprika, chili lime, or blue cheese butter for a truly out-of-this-world dining experience!