Your Spring Grilling Needs These Chef-Approved Steaks

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Hey there Reader,

Spring grilling season is officially open, and while everyone else is still reaching for ribeyes and New York strips, we're are going a different direction—choosing bold, affordable cuts that deliver huge flavor when cooked right.

Ready to grill smarter this season? Here are the 3 under-the-radar cuts that deserve a spot on your grill—and exactly how to make them shine.

1. THE BAVETTE (SIRLOIN FLAP)

This cousin to the flank steak remains one of the industry's best-kept secrets. Located below the sirloin, the bavette offers remarkable marbling and a looser grain structure that absorbs marinade like a dream.

Why we love it: The bavette delivers the perfect balance of tenderness and robust beef flavor that stands up beautifully to spring herbs.

How to prepare it: Season simply with salt, pepper, and fresh garlic. Grill over high heat (500°F) for 4 minutes per side for a perfect medium-rare. You can use our quick marinade to amp up the flavor, to

Pro tip: Make sure you slick this steak against the grain for maximum tenderness

2. THE DENVER CUT (CHUCK UNDER BLADE)

Hiding in the chuck section is one of beef's hidden gems. The Denver cut comes from the center of the under blade, boasting incredible marbling with a tenderness that rivals cuts three times its price.

Why we love it: The Denver cut has built-in insurance against overcooking thanks to its rich intramuscular fat, making it ideal for backyard grilling.

How to prepare it: Season boldly with a coffee-based rub to enhance its natural sweetness. Grill over medium-high heat (450°F) for 5-6 minutes per side, aiming for internal temperature of 130-135°F.

Pro tip: Pair with bright spring vegetables like grilled asparagus or spring peas to balance the rich beef flavor.

3. THE TRI-TIP (BOTTOM SIRLOIN)

While popular in California, the tri-tip remains underutilized across much of the country. This triangular roast from the bottom sirloin offers multiple grain directions for a variety of textures in a single cut.

Why we love it: Tri-tip essentially provides two different eating experiences in one cut, with varying tenderness and flavor profiles from end to end.

How to prepare it: Season with a herb-forward rub featuring fresh rosemary and thyme. Grill using a two-zone fire: sear over high heat (500°F) for 5 minutes per side, then move to indirect heat until internal temperature reaches 130°F for medium-rare.

Pro tip: Slice this cut in two different directions – first cut the roast in half along its natural seam in the middle, then slice each half against its grain direction for maximum tenderness.

Pro Tips for Spring Steak Success

✅ Let the meat sit out 30 minutes before grilling to remove the chill.
✅ Always rest steaks before slicing—5 to 10 minutes minimum. Bonus points if you put a pat of compound butter on top for added umami.
✅ Use an instant-read thermometer. Trust us, it’s worth it.
✅ Season simply: kosher salt, cracked pepper, maybe a little garlic powder. Let the cut shine.

THE TEMPERATURE TRUTH

For all three cuts, the right internal temperature makes all the difference:

Rare: 125°F (bright red center)
Medium-rare: 130-135°F (warm red center) GIRL CARNIVORE CHOICE
Medium: 140-145°F (pink center)
Medium-well: 150-155°F (slightly pink center)
Well-done: 160°F+ (brown throughout)

Remember to rest these cuts for 7-10 minutes after grilling to allow juices to redistribute properly.

🔧 Recommended Gear

Meat Thermometer – because guesswork doesn’t taste good
Heavy-Duty Grill Tongs – no flimsy tools allowed
My signature seasoning blends – coming back soon…

What cuts are you eyeing this spring? Know someone who needs to shake up their rotation? Forward this to them!

Cheers,

Kita GirlCarnivore.com
Making meat more approachable since 2013.

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