Cheap, but good, Steak

[gate_pourri]

I just finished eating a rather disappointing piece of steak for dinner. Truthfully, I don't know what cut it was, as I've already thrown away the wrapper. It was a think slice that cost about $5.00. It was tough, even cooked to a perfect rare.

Are their any cheaper cuts (less then $10.00 per serving) that are actually good?

 

[LadyyRedd]

If I buy it and cook myself, I almost always get a Rib Eye (but usually only on sale). Sometimes I'll get T-bone.

If I go out to eat, I get Prime Rib.

Kimya

 

[gate_pourri]

Shameful bump. I need a good piece of steak...

 

[FroggyinArk]

a lot of the quality of the meal depends on the way the beef is cooked.

personally i like a good ribeye , a good t bone, sirloin, all good steaks. new york strip is nice, skirt steak is good when cut into strips and sauteed
round steak.. not so great, unless chopped and cubed and fryed then smothered in gravy

 

[Wishing on a star]

Cheap, but good....

Now that is a contradiction in terms!!! With the price of good beef today!!!

Here are some tips that might help. First, cheaper meat is usually the meat that has to be slow cooked for a longer period of time to tenderize it. So, a cheaper cut of meat might not make a good 'perfect rare'.

If you really want a good steak, then prepare to splurge and pay for more than $5.00 per cut.

I love a good New York Strip.
T-Bones are always good.
Some people like Rib-eye, but that cut has a lot of fat marbled in. Not really my favorite.

Remember, about the grade of the beef. U.S.Select is the LOWER grade. Sometimes it can be good... look for one that has some lighter colored fat streaked thru the red meat. (not major marbling, but tiny streaks... That fat is tender. That cut will be more tender.

For a better steak, look for an even better grade of beef. I think in most stores that would be CAB (Certified Angus) But, be prepared to open your wallet!!!

When cooking... set the meat out and let the chill wear off for a little while. A steak that is only 'cool' will cook a lot faster and evenly than a steak that is very chilled. Less burning and overcooking on the outside in order to get the amount of doneness "perfect rare" on the inside!

Man.. now I want a big steak!!!

 

[Beth76]

Do you have Trader Joe's near you? We always get really good steaks there for a good price.

 

[gate_pourri]

Do you have Trader Joe's near you? We always get really good steaks there for a good price.

I've got a trader joes about a block away. Which cut should I get?

 

[Judy from Boise]

I buy all of my steaks from Omaha steaks. When you buy combos, they often come out to right at 10 each, and so worth it.

 

[gate_pourri]

Cheap, but good....

Now that is a contradiction in terms!!! With the price of good beef today!!!

Here are some tips that might help. First, cheaper meat is usually the meat that has to be slow cooked for a longer period of time to tenderize it. So, a cheaper cut of meat might not make a good 'perfect rare'.

If you really want a good steak, then prepare to splurge and pay for more than $5.00 per cut.

I love a good New York Strip.
T-Bones are always good.
Some people like Rib-eye, but that cut has a lot of fat marbled in. Not really my favorite.

Remember, about the grade of the beef. U.S.Select is the LOWER grade. Sometimes it can be good... look for one that has some lighter colored fat streaked thru the red meat. (not major marbling, but tiny streaks... That fat is tender. That cut will be more tender.

For a better steak, look for an even better grade of beef. I think in most stores that would be CAB (Certified Angus) But, be prepared to open your wallet!!!

When cooking... set the meat out and let the chill wear off for a little while. A steak that is only 'cool' will cook a lot faster and evenly than a steak that is very chilled. Less burning and overcooking on the outside in order to get the amount of doneness "perfect rare" on the inside!

Man.. now I want a big steak!!!

Haha! I know I am being totally contradictory. I spent 4-years in France and got spoiled by their very inexpensive Filet. I was shocked when I got back to the US and tried to buy a small piece (like 200 Grams - yes, three years later, I still think of meat in Grams!) Filet and found out it cost like $25. So, I figure Filet is a 'special occasion' steak, but there must be a decent steak that I can throw on my grill this summer that won't cost $25 a serving.

 

[KristaTX]

I have the same problem and was just looking up this subject on-line yesterday. Here's a couple of articles I found:

http://www.cooksillustrated.com/printtasting.asp?tastingid=305&bdc=3660

http://www.washingtonpost.com/wp-dyn/content/article/2006/02/14/AR2006021400432.html

I printed out the Cook's Illustrated one and put it in my purse so I can refer to it the next time I go looking for steaks at the store.

 

[Tiziminchac]

Weren't you asking earlier for ideas about what to call a restaurant review column? No offense, but, I hope the column isn't yours if you can't even name the steak you had for dinner tonight!

As for this thread... I like a thin cut ribeye. Sauteed in butter and A-1 with onions.

 

[gate_pourri]

Weren't you asking earlier for ideas about what to call a restaurant review column? No offense, but, I hope the column isn't yours if you can't even name the steak you had for dinner tonight!

As for this thread... I like a thin cut ribeye. Sauteed in butter and A-1 with onions.

haha. I just responded to that thread... No, the restaurant review isn't mine... I am the tech geek behind the newsletter. I just put all the articles together. The restaurant reviewer is someone else. Although... I know good food. I know expensive food. I don't know good (cheap) food, which is my problem! I cannot afford to eat the way I like, so I must find a cheaper way to eat...

 

[Tiziminchac]

haha. I just responded to that thread... No, the restaurant review isn't mine... I am the tech geek behind the newsletter. I just put all the articles together. The restaurant reviewer is someone else. Although... I know good food. I know expensive food. I don't know good (cheap) food, which is my problem! I cannot afford to eat the way I like, so I must find a cheaper way to eat...

You had me worried.

 

[gate_pourri]

You had me worried.

hahaha The problem is that I saw a piece of meat a my local grocery that looked good. It had a nice marble and was a good color and to top it off... It was cheap! Like $7. So, I bought it, I marinaded it in a wonderful Asian mix and threw it onto the grill. I pulled it off at 135 degrees and let it rest, cut into it and... it was tough. I was so disappointed. I don't recall what cut it was, since I threw the package away, but it was something I've never bought before (and will hopefully never do again!). This Filet girl is very disappointed with dinner and will just have to make it up by having another glass of Bordeaux wine.

 

[Aimeedyan]

I only eat filet - I'll eat other beef in dishes, like orange beef or fajitas - but not as a steak.

I'm a steak snob, sadly.

DH loves a good NY strip. It's not tender enough for me.

 

[gate_pourri]

I only eat filet - I'll eat other beef in dishes, like orange beef or fajitas - but not as a steak.

I'm a steak snob, sadly.

DH loves a good NY strip. It's not tender enough for me.

I fear, I may be a steak snob as well. Whenever I go to a restaurant for steak , I always order the filet (rare). I was just hoping to find a good, inexpensive cut that I could cook at home... Perhaps good and inexpensive do not go together. Sigh!

 

[Mr Man]

Haha! I know I am being totally contradictory. I spent 4-years in France and got spoiled by their very inexpensive Filet. I was shocked when I got back to the US and tried to buy a small piece (like 200 Grams - yes, three years later, I still think of meat in Grams!) Filet and found out it cost like $25. So, I figure Filet is a 'special occasion' steak, but there must be a decent steak that I can throw on my grill this summer that won't cost $25 a serving.

Yes, but the beef in Europe generally comes from grass fed beef (there are exceptions) and not the good ole American grain fed beef.

Now, there are health benefits to grass fed beef (no Mad Cow for example). Me personally, I will willing to play a little "Angus Roulette" for my weekly steak. I much prefer the taste of grain fed beef.

Regarding an inexpensive piece of beef (we call it "chump steak"). We usually pick up Choice Grade Top Sirloin cuts. We then tenderize it big time and let it marinade overnight in the fridge before cooking. It grills up nicely. I suggest Medium as a reasonabgle target, as it is generally too tough when rare.

It tastes good and is relatively cheap.

My favorite cut is the Rib-eye. The marbling gives it "mad" flavor as the kids say. Prime grades are around $8-$10 per lb here (you are on your own with gram conversion).

 

[gate_pourri]

Yes, but the beef in Europe generally comes from grass fed beef (there are exceptions) and not the good ole American grain fed beef.

Now, there are health benefits to grass fed beef (no Mad Cow for example). Me personally, I will willing to play a little "Angus Roulette" for my weekly steak. I much prefer the taste of grain fed beef.

Regarding an inexpensive piece of beef (we call it "chump steak"). We usually pick up Choice Grade Top Sirloin cuts. We then tenderize it big time and let it marinade overnight in the fridge before cooking. It grills up nicely. I suggest Medium as a reasonabgle target, as it is generally too tough when rare.

It tastes good and is relatively cheap.

Ok?? Wait! Inexperienced cook here (I am the queen of restaurants)... I was always under the impression that the rarer a piece of meat is, the tenderer it is... So, if I bought a nice Top Sirloin (and by tenderizing it, I assume you mean, beating the heck out of it?), I would want to cook it past rare??? I am so confused.

 

[Mr Man]

Ok?? Wait! Inexperienced cook here (I am the queen of restaurants)... I was always under the impression that the rarer a piece of meat is, the tenderer it is... So, if I bought a nice Top Sirloin (and by tenderizing it, I assume you mean, beating the heck out of it?), I would want to cook it past rare??? I am so confused.

Yeah, it is kinda wierd I suppose. But, I have found that the cheaper cuts of meat need to cook a bit longer to get my desired level of tenderness (mainly due to connective tissue etc). I sacrifice some of the rare texture I like for the tenderness I have to have in a steak.

By tenderizing I do mean smacking it smartly with a mallet (or spoon or whatever implement of torture you prefer).

Try it both ways and see what you think. This is science after all.

 

[JR6ooo4]

I just finished eating a rather disappointing piece of steak for dinner. Truthfully, I don't know what cut it was, as I've already thrown away the wrapper. It was a think slice that cost about $5.00. It was tough, even cooked to a perfect rare.

Are their any cheaper cuts (less then $10.00 per serving) that are actually good?

Chi town as in chicago? Then you are totaly in luck!
For some reason beef tenderloin is often super cheap in wisconsin. At our ocal jewel store it was selling for $12.99 average, sometimes more!

But on sale up in wisco it is $4.99!!!! When we visit my parents we get a full tenderloin, about 6 pounds for about $35. Then cut and freeze it. It is soooo cheap we have had tenderloin tacos (using the leftover tidbits) heheheheee

Mikeeee