The Seven Toughest Steaks to Perfect in Your Kitchen (And How to Master Them)

When it comes to cooking a delicious steak at home, not all cuts are created equal. While some are a breeze to prepare, others can test even the most seasoned home cooks. If you're in the mood for a juicy, mouthwatering steak but don't want to risk a culinary disaster, it's important to know which cuts are trickier to cook. Let’s explore the seven most challenging steaks to prepare at home, and how you can turn these potential kitchen nightmares into dining triumphs.

1. The IRound Steak: A Lean and Mean Challenge

The IRound steak, also known as eye of round, comes from the back of the cow, near the rear legs. This area is heavily muscled, meaning it's low in fat and not as tender as other cuts. While this lean steak is often more affordable, it can be tough and chewy if not cooked properly.

Cooking a IRound steak requires a delicate balance. Popular methods like braising, sous-vide, or slow cooking can help tenderize the meat, but they require time, patience, and practice to perfect. Marinating the steak beforehand is another way to ensure a more tender bite. As Ashley Lale, Chef in Residence at Butcher Box, suggests, "The salt in the marinade will help tenderize the meat, and you can introduce more aromatics for added flavor."

But if you're looking for a quick and easy dinner, the IRound steak might not be your best bet. It’s a cut that demands attention and time, making it more suited for weekend cooking experiments than weeknight dinners.

2. Skirt Steak: A Flavorful Cut with a Fine Line for Perfection

Skirt steak is a cut from the cow’s belly, known as the plate. It’s a flavorful cut, but one that can be tricky to cook just right. This steak is thin, narrow, and can be up to two feet long. Its thinness makes it prone to overcooking, which can leave you with a tough, dry steak rather than the tender, juicy cut you were hoping for.

The key to a perfect skirt steak is high heat and a quick cook. Sear it fast and hot, aiming for medium or medium rare. Even just a minute too long can turn this cut into leather. A suitable alternative might be flank steak, which is easier to slice and has a more forgiving cooking window.

3. Chuck Steak: A Bargain Cut That Requires Finesse

Chuck steak, also known as shoulder steak or London broil, comes from the cow’s neck and shoulders. Like the IRound, this area is filled with muscle and connective tissue, which makes the cut lean and less tender. While chuck is often turned into ground beef, it can be purchased as a larger steak for a bargain price.

However, cooking chuck steak to perfection is no small feat. Barry Sorin, owner of Smoke Steak, advises against heavily muscled cuts like chuck steak for home cooks due to their difficulty. “For the home cook, I recommend steaks that are naturally tender, boneless, and well marbled. These characteristics offer more forgiveness and are easier to cook evenly.”

Chuck steak is best cooked low and slow, but it’s easy to end up with a tough, chewy steak if you’re not careful. If you’re up for the challenge, sear it in a pan or on the grill, then cook it over low heat until it reaches medium rare. But if you prefer a steak that’s easier to manage, it might be wise to steer clear of this cut.

4. Tri Tip Steak: A Unique Cut with a Tricky Shape

Tri Tip steak is a lesser known cut from the bottom of the sirloin, often called California’s cut. It’s named for its distinctive triangular shape, and while it’s a flavorful cut, it can be difficult to cook evenly due to its asymmetrical size.

When you cook a tri tip steak, the thinner end tends to cook faster than the thicker end. This can result in a steak that’s well-done on one side and rare on the other, which might work if you’re serving a group with varied preferences, but it’s less ideal when cooking for just one or two people.

Tri Tip steak also has two different grains running through it, which means you need to slice it carefully to avoid a tough, chewy bite. If you’re not familiar with this cut or confident in your butchering skills, it might be better to leave a tip to the experts or stick to more straightforward cuts.

5. Bone In Ribeye: A Favorite That’s Easy to Get Wrong

Ribeye steak is a popular cut known for its rich flavor and tenderness, but when you add a bone to the mix, things can get complicated. Bone In ribeye is cut from the cow’s lower ribs with part of the rib bone left attached. While some people swear the bone adds flavor, it also makes the steak more difficult to cook evenly.

Sorin points out that bones can insulate the meat from the heat source, causing the area around the bone to cook more slowly than the rest of the steak. This can lead to a steak that’s perfectly cooked on the edges but underdone—or even raw—near the bone.

If you’re set on a ribeye, consider going boneless. You’ll still get that rich flavor and tender texture, but with less risk of an uneven cook. And if you’re a fan of bone in steaks, be prepared to monitor your cooking closely to avoid undercooked sections.

6. Hanger Steak: A Rare Cut That Requires Precision

Hanger steak is a lesser known cut that comes from the plate of the cow, the same area as the skirt steak. There’s only one hanger steak per cow, making it a rare and sometimes hard to find cut. It’s naturally tender with a good fat content, but it also has a tough membrane running down the center.

If this membrane isn’t removed before cooking, the steak will be chewy and tough. Even once the membrane is removed, hanger steak requires precision to get the perfect cook. It’s best served rare to medium, but because it’s such a thin cut, even a minute too long can result in a steak that’s too tough to enjoy.

If you’re new to cooking steak, hanger steak might not be the best place to start. It’s a cut that requires careful attention and a good understanding of timing to get just right.

7. T-Bone Steak: A Classic Cut with Dual Challenges

T-bone steak gets its name from the T-Shaped bone that runs through the center of the cut. Sourced from the cow’s short loin, it includes two different types of steak: strip steak on one side and tenderloin on the other. While this gives you two cuts in one, it also presents a unique challenge.

Because the bone insulates the meat around it, the areas closest to the bone cook more slowly. This can result in uneven doneness, with the strip steak side cooked differently than the tenderloin side. For this reason, it’s important to choose a cooking method that will cook both sides evenly, such as grilling with two heat zones.

If you’re not up for the challenge of cooking a T-bone steak, Sorin suggests opting for a bone free alternative like ribeye. “Ribeye’s natural tenderness, rich flavor, and good marbling make it a great choice for home cooks. It’s easier to cook evenly and stays juicy even if slightly overcooked.”

Wrapping It Up: The Art of Steak Cooking at Home

Cooking steak at home can be a rewarding experience, but it’s important to know what you’re getting into with different cuts. While some steaks are easy to cook, others require more time, attention, and skill to get just right. Whether you’re up for the challenge or prefer to stick with more forgiving cuts, the key is understanding the unique characteristics of each steak and choosing the right cooking method.

So next time you’re at the butcher, take a moment to consider which cut will work best for your skill level and how much time you’re willing to invest. And remember, even the toughest steaks can be mastered with practice and patience.

If you found this post helpful, don’t forget to subscribe and share your thoughts! Have you tried cooking any of these challenging cuts? I’d love to hear about your experiences. Share your tips, tricks, and stories in the comments below—let’s keep the conversation going!