Whether you're cooking beef on the grill or in the pan, choose reverse whisper or use “137 Club“sous vide method” I choose a good cut this is your first step to steak night success.
While certain cuts of beef, including filet mignon and ribeye, get everyone's attention, lesser-known cuts of beef pack just as much flavor when cooked properly. We consulted butchers and beef experts to identify the best affordable steaks that deliver rich, satisfying flavor without the hefty price tag.
Continue to enjoy your incredible steak and keep your money for groceries by exploring these overlooked, costly options.
Ribeye is great, but you'll pay for it
There are suitable alternatives to ribeye that cost much less.
“Ribeye comes from the area between the loin and shoulder blade and is widely known for its rich flavor and juicy texture,” says Jason Jerome, beef supply chain expert at the company. Beef. This is what's for dinnerCNET reported this in an email exchange. Despite its mouth-watering qualities, ribeye is among the most expensive cuts of meat and is therefore the No. 1 candidate to replace a cheaper cut of steak.
Mark Dommen, chef and partner at San Francisco's One Market, says, “There are a number of cuts of beef and steaks that can make good substitutes for ribeye, offering value for budget-conscious eaters without sacrificing flavor and texture.”
The Best Cheap Steaks You Can Buy Instead of Ribeye or Filet Mignon.
1. Flat iron steak
The flat iron steak has just the right amount of marbling to match the intensity of the grill.
If you're craving the tenderness of a ribeye, Jerome suggests the flat iron steak as a worthy alternative. “Flat iron steak is the second most tender cut of beef after beef tenderloin,” he said. Although beef tenderloin is not generally recommended for high-heat grilling due to its delicate nature, iron has the necessary marbling to match the intensity of the grill. “These steaks are known for their rich beef flavor and are well marbled,” he said. “It makes this cut stand out from others, and it can be used in different ways.”
2. Strip steak
Strip steak is tender and makes a tasty substitute for ribeye.
“Strip steak is incredibly tender and makes a tasty substitute for ribeye,” Jerome said. It also tastes closest to everyone's favorite steak. The main difference between the two cuts is marbling: ribeye has more internal marbling throughout the cut, which ensures its tenderness and flavor. Strip steak typically has a thick strip of fat on the outside of the cut that is not typically eaten, but which gives it an equally rich flavor.
Jerome also adds that strip steak can easily yield more servings. “You can cut the steak in half to get smaller fillet portions,” he said. “Not only does it make your portions bigger, but it pairs perfectly with fresh vegetables for an easy weeknight dinner.”
As with all cuts of meat, if you find some on sale, you should stock up and freeze portions for later, but Jerome also says to consider buying the strips whole and cutting them up a bit yourself for extra savings. “When you buy a whole striploin, you can save up to $2 per pound by buying in bulk and cutting the steaks yourself at home,” he said. “The average striploin weighs 14 to 15 pounds, so the average savings could be $28 to $30.”
3. Sirloin steak or sirloin steak
Sirloin steaks are a tasty and budget-friendly option.
Sirloin is the main cut located further toward the animal's croup from the rib. Steaks cut from the muscle require more effort than ribeyes, which also makes them a more compact choice for grilling. “Tenderloin steaks are a great budget option that's full of flavor,” said Jerome, who also suggests cutting sirloin steaks into smaller pieces for another budget-friendly grilling dish: kabobs. “Tenderloin steaks are a great option for something lean but still tender and flavorful for beef kebabs.”
Dommen also mentions another cut of tenderloin that can be used for barbecuing. “The cut is what Brazilians call picanha,” he said. It is immediately recognizable by the often skewered cut served in Brazilian churrasco. “Pikaña comes from the loin of the rear end of the animal. The muscles get more work to do and have more flavor, but they also need to be cut carefully without touching the fibers,” he said.
4. Flank steak
A marinade is a good way to add extra tenderness to a steak before grilling.
Because the flank steak is so large and extends just above the belly at the back of the animal, it qualifies as a bulk purchase. Therefore, it is an amazing and inexpensive option for cooking. “Flank steak is a versatile cut that goes perfectly with fajitas,” Jerome said. This makes it another dish that's great on the grill and easy to feed a crowd. However, because it is naturally lean, marinade is a good way to add extra tenderness to a dish before grilling.
“Acidic marinades with vinegar or lime juice work better on the sides of steak than dry rubs,” Jerome said, “and the longer you marinate, the better, even up to 24 hours. Add olive oil and spices to your sour base and you're done.”
5. Beef short rib
Short ribs are most often braised, but can also be grilled.
“Short ribs are known for braising, but they can also be grilled,” Dommen said. “Short ribs have a lot of marbling, which makes them ideal for grilling.”
Short ribs come from the area near the main rib, from the chuck, not from the rib as the name suggests. (This is why beef requires experts.) Although the rib is located at the top of the animal, short ribs are located closer to the belly. Braising short ribs are usually sold with the bones in shorter pieces, but you can ask your butcher for boneless short ribs, which are cut into longer pieces for steak.
“Short ribs should be grilled until medium-rare and seared well so that all the intermuscular fat is rendered,” Dommen advised. “I roast the short ribs to an internal temperature of 115 degrees Fahrenheit, and the resting temperature will rise another 10 degrees.”
6. Chuck eye steaks
You've probably already put your meat on the grill.
“Chuck-eye steaks are sometimes called 'butcher's steaks,'” Germone said. And it bodes well for the quality of the cuts if butchers stock them. Chuck is the cut at the very top and front of the animal that is often processed into ground meat, so if you've ever grilled burgers, you're already accustomed to putting chuck on the grill.
“Steak got its nickname because many years ago, butchers kept this steak because it cooked and tasted like a ribeye, but was more economical,” Jerome said. “This steak sits next to the prime ribeye and therefore inherits many of the same qualities you would get from a ribeye.”
Expert Tips for Grilling Meat
No matter what cut of meat you're grilling, consider a few expert tips to get the most out of whatever you're working with. “Increase the tenderness of your beef cuts with dry rubbing“, said Jerome. — For additional savings, you can use spices you already have in your pantry. Warming spices like cumin, coriander and allspice are trending and great on the grill.”
You should also consider stretching your budget by choosing dishes and meals that require less steak per person than just steak for steak's sake. “Beef is a very versatile ingredient,” Jerome said. In addition to the kebabs and fajitas mentioned above, “heighten any salad for a quick and easy meal, or pair steak with grains and plenty of veggies to stretch out in a delicious stir-fry or bowl with Mexican or Mediterranean flavors.”
“There are certain principles that apply to all cuts of beef that are grilled,” Dommen said. “By the time your meat is cooked, ideally it should be well browned. Always allow the meat to rest before slicing, which will give it a chance to redistribute the juices back into the meat. With the exception of ribeye, always cut meat against the grain to ensure tenderness.”
For more beef tips, check out our selection best places to order meat online And best rubs. You can also check How shopping at Whole Foods can save you moneyAnd how to extend the shelf life of food in the refrigerator to save some money.
