7 Best Cheap Steak Cuts: Eat Like A King For Less

I love steak and would eat it daily for lunch and dinner if I could. It’s tasty and super nutritious. It’s like having your cake and eating it… only a meaty version.

But eating the best cuts of steak, like ribeye, regularly is expensive. So, what are the best cheap steak cuts to enjoy regularly for less?

This article will explore the best cheap steak cuts, which deliver flavor and quality without the high price tag. We’ll also uncover tips on preparing each cut to achieve the best results.

You’re in the right place if you’re interested in eating an animal-based diet for optimal health. I cover organ meats and offal such as liver, kidney, heart, and even such cuts as tripe, brain, lung, and spleen.

It’s all part of what I call the ultimate human diet and helped me reverse my chronic fatigue syndrome and go from barely surviving to thriving.

If you’re interested in improving your health, you should snoop around. There is plenty of information to gorge on.

Table of Contents

TL;DR

Flank steak is versatile and cheap, cook quick and hot and slice against the grain.
Hanger steak is the butcher’s secret, tender and flavorful; marinate and cook precisely, and you’ll get to enjoy the full flavor.
Chuck eye is a delicious, cheap alternative to ribeye. Same flavor and marbling at a fraction of the price.

1. Flank Steak: The Versatile One

Flank steak is the real deal among the affordable steak cuts. It is sourced from just above the belly in the animal’s rear quarter and has a beefy flavor like the more expensive ribeye. Its thinness doesn’t detract from the flavor; it’s a versatile favorite among home cooks and chefs.

Because of its thinness, flank steak is cheap, often priced under $10 a pound. But when cooked right, it can be the star of the show. To get the best flavor, marinate and cook quickly and hot, grilled, or seared in a cast-iron pan.

Proper slicing is key to tenderness; always slice against the grain. For doneness, aim for an internal temperature of 125-130 degrees. Marinate for up to a few hours for tenderness and flavor.

From fajitas and salads to simple grilled dishes, flank steak is always a winner.

Find Grass-fed beef flank steak at White Oak Pastures.

2. Hanger Steak: The Butcher’s Secret

Hanger steak is often called the “butcher’s cut” because it’s a well-kept secret among butchers who would reserve this tender and flavorful cut for themselves. It weighs 8-16 ounces and is located in the diaphragm between the rib and the loin. The hanger steak is tender and beefy.

Hanger steak needs to be cooked precisely to avoid toughness. Marinate it in acidic ingredients to tenderize and flavor it. Cook it hot, whether grilling, searing, or sous vide, to keep it juicy and tender.

Always slice hanger steak against the grain to retain tenderness. Although it is less well-known, its flavor and texture are why butchers reserve it for themselves, making it a favorite among steak lovers.

Find grass-fed beef hanger steak at White Oak Pastures.

3. Flat Iron Steak: Tender and Flavorful

Flat iron steak is another affordable cut. It is more tender than flank steak because of its higher fat content and better marbling, which enhances the flavor. Suitable for high-heat cooking, it’s perfect for grilling, searing, or broiling.

½-inch thick, flat iron steak cooks fast, perfect for weeknight dinners. Season ahead of time, ideally 24 hours before, to get more flavor. Use a meat thermometer while grilling to get the desired doneness without overcooking.

After grilling, a quick sear in a hot cast-iron pan will enhance the crust and overall flavor. Remember to slice against the grain to retain tenderness. Flat-iron steak is for those who want tender and flavorful meat without the price tag.

Find grass-fed flat-iron steak at White Oak Pastures.

4. Chuck Eye Steak: Ribeye’s Budget Buddy

Chuck Eye Steak is your new best friend if you like ribeye but not the price. Often labeled as “beef chuck eye steak—first cut,” this steak has a similar flavor profile to ribeye but at a fraction of the cost, around $4 a pound.

Located next to the rib eye on the animal, chuck eye steak gets similar marbling, which enhances the flavor and makes it a grillable delight.

Choose kidney or lobed-shaped cuts for better flavor and texture. Grill chuck-eye steaks for 4-6 minutes per side for a 1 1/4-inch thick piece. Don’t overcook beyond medium well to retain tenderness.

With its flavor and affordable price, Chuck eye steak is a great substitute for more expensive cuts of chuck steak.