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.

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.

5. Sirloin Cap (Picanha Steak): Brazilian BBQ Star

In Brazilian cuisine, the sirloin cap is called Picanha. It is a star of BBQs south of the equator. Famous for its flavor and tenderness, this cut has a thick layer of fat that helps retain moisture and flavor when grilled.

When cooked traditionally, Picanha is seared fat side down on the grill before being sliced against the grain.

This cut is a Brazilian BBQ favorite paired with rice, beans, and chimichurri sauce. Its versatility and affordability make sirloin cap a great addition to international grilling.

Whether hosting a BBQ or cooking for the family, this prime rib cut will wow with its juiciness and tenderness.

Find grass-fed Picanha Steak at White Oak Pastures.

6. Skirt Steak: Fast and Flavorful

Skirt steak is a quick meal for those who want a high-heat option, such as grilling or searing. It reaches medium in 6-8 minutes, perfect for busy weeknights. Its intense flavor and quick cooking time make it perfect for these methods.

Skirt steak is a favorite in many recipes. It absorbs marinades fast and delivers big flavors; It’s used in fajitas and tacos.

For best results, cook skirt steak over high heat and slice against the grain to retain tenderness. This cut proves that quick and delicious is possible with the right ingredients.

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

7. Shoulder Tender Steak: Mini Filet Mignon

Shoulder tender steak, or teres major, is often called the “mini filet mignon” because of its appearance and tenderness. It has a similar texture to filet mignon but is cheaper. This steak is a great addition to your steak collection.

Cook shoulder tender steak to medium rare to keep it juicy and tender. As with other tender cuts, slicing against the grain is key to retaining tenderness.

Whether for a special occasion or as a self-treat, shoulder tender steak is a gourmet experience without the gourmet price.

Conclusion

We’ve covered 7 affordable steak cuts that have gourmet flavor and texture. From the versatile flank steak to the tender shoulder tender steak, each cut brings something to the table. You don’t need to break the bank to have a delicious meal.

Try one of these cuts next time you’re at the butcher or grocery store. You can have a steak dinner like any high-end restaurant with the right preparation and cooking techniques.

Get creative, experiment with different seasonings and marinades, and most importantly, enjoy the process of cooking and eating these steaks.

I hope this has given you options to enjoy steak without breaking the bank. Let me know in the comments how you get on and which is your favorite. Or if there are any other cuts you’ve discovered.

And that’s it… have a nutritious day!

FAQs

What’s the best steak on a budget?

The sirloin tip is a great option if you’re looking for a budget steak. It’s versatile and flavorful without the price tag!

How do I cook a flank steak?

Marinate first, then grill or sear over high heat quickly. Slice against the grain!

How do I prepare hanger steak to stay tender?

Marinate in acidic ingredients and cook quickly over high heat. Slice against the grain!

Why is flat iron steak tender?

Flat iron is tender because of its great marbling and higher fat content. Cooking it with high heat and slicing it against the grain makes it even more tender.

How do I cook chuck eye steak not to be tough?

Grill for 4-6 minutes per side, and don’t cook beyond medium well. That way, you can have a juicy and delicious steak without the toughness!