The price of beef has rocketed into the stratosphere, making one of America’s favorite proteins nearly unaffordable—or at very least—a rare treat for many families. We’re not quite ready to give up the occasional steak, however. Since the holidays, we’ve been on the hunt for steaks that aren’t eye wateringly-expensive. Your local butcher should be your first stop, followed by a locally-owned market and a reputable online source. (For the latter, be sure to factor shipping charges into the per pound cost of the meat.) Below are our top picks.

Affordable Steaks

Teres Major/aka Shoulder Tender:

You’d be forgiven for mistaking this delectable cut (from the chuck) for a diminutive filet mignon, the steak it most resembles. Weighing in at about 1 pound, you can grill it whole or slice it crosswise into small medallions—perfect for cheffy-looking individual servings or shish kebabs. Like most of the cuts profiled here, this steak can be marinated, rubbed, sauced, or seasoned simply with coarse salt and freshly ground black pepper.

• Recipe: The Real Turkish Shish Kebab

Merlot Steak: Unlike most lesser-known cuts of steak, this one comes from the top and back of the hind leg—not the shoulder. Consequently, there are only two per animal. The Merlot Steak is dense and lean (the leg is a well-exercised muscle, after all) and should be grilled quickly over a hot fire. Deftly seasoned and medium-rare, please. Serve with Chimicurri.

• Recipe: Chimicurri

Denver Steak:

The Japanese call this pillowy cut from the under blade of the chuck zabuton after a cushion used in Zen meditation. But focus groups in the U.S. liked the sound and easy memorability of Denver cut. (It is a marketing term only and has no relationship with the Colorado city.) Found deep in the shoulder, this tender, well-marbled steak with a rich, beefy taste is very grill-able. Cook to medium-rare.

• Recipe: Zabuton Steak “Denver Steak”

Tri-Tip Steak (aka Newport Steak):

“Tri-tip? That’s old news,” you say. Well, yes and no. Like sriracha, it’s hard to remember when tri-tip wasn’t a thing, especially if you’re from Santa Maria, California. Just recently that some supermarkets began selling tri-tip steaks. (In New York, they’re sometimes labeled Newport steaks, the name given to them by the former owner of a hole-in-the-wall Greenwich Village butcher shop, Florence Prime Meat Market. He thought the steak resembled the reddish-orange “swoosh” in the Newport cigarette logo.) Tri-tip steaks can be bought individually, or you can cut them yourself, making them great for smaller appetites and/or households. Buy the ones with the most marbling; they’ll be juicier and more flavorful when grilled. Dust liberally with your favorite rub, cook to medium-rare, slice against the grain, and serve, if desired, with traditional Santa Maria sides: pinquito or pink beans; garlic bread; fresh salsa; and a green salad.

• Recipe: Reverse Seared Tri-Tip

Ranch Steak: The beef industry dubbed this steak from the chuck the “ranch cut” to make it easy for consumers to ask for it by name. But like many of the lesser-known steaks, it has aliases, including boneless shoulder center steak and arm steak. Designated one of 29 lean steaks by the USDA (meaning less than 10 grams of total fat per 3.5 ounce serving), it’s marketed as a good choice for anyone who has a cardiologist on speed dial. Portion sizes are usually bigger than 3.5 ounces, though—a serving is commonly 6 to 8 ounces.

Flavor-wise, it’s often compared to top sirloin. I personally like to soak these steaks in a Korean-inspired marinade (the kind you’d use for bulgogi), sear them over a hot fire, then thinly slice on a sharp diagonal and wrap in Bibb lettuce leaves with sliced garlic cloves and jalapeños, scallions, and fiery gochujang—Korean chili paste.

Picanha:

If you’ve dined at a Brazilian steakhouse like Fogo de Chão, you’ll remember seeing C-shaped pieces of sirloin threaded on long spits and sizzling over the fire. Called picanha in Brazil (coulotte in France), this delectable cut with a generous cap of fat comes from the top of the sirloin primal. Seasoned simply with coarse salt and freshly ground black pepper, the meat can also be direct grilled. We love it served with a Latin American-inspired salsa.

• Recipe: Picanha

Flat-Iron Steak (aka Top Blade Steak):

Unheard of a few years ago, this succulent steak from the chuck has become exceedingly popular among budget-conscious carnivores., a fact that has unfortunately made it pricier. In a study conducted by scientists at the University of Nebraska, this steak was ranked second only to filet mignon in tenderness. But with more flavor! It’s a great candidate for marinades, rubs, or sauces. Be sure to trim out the thin medial line of gristle before slicing against the grain.

• Recipe: Tex-Mex Flatiron Steaks Con Mucha Cerveza

Chuck Tail Flap:

Hanger Steak with Mustard and Caramelized Onions

From the bottom sirloin butt, this bistro-style cut could easily be confused for skirt steak or hanger steak. (Sometimes, it’s labeled “faux hanger steak.”) It’s a meat lover’s meat, intensely beefy. Its coarse texture embraces flavor-enhancing marinades as well as dry or wet rubs. Less expensive than flank steak and a terrific choice for tacos or fajitas. Flap meat takes just minutes to cook to medium-rare, so have your side dishes and/or condiments ready before you commit to grilling. For maximum tenderness, slice each steak with the grain (its fibers run crosswise) into 2-inch pieces, then slice each piece into thin strips against the grain. It’s available in many supermarkets or can be special ordered from Whole Foods. Substitute it for skirt steak in these recipes:

• Recipe: Grilled Skirt Steak with Poblano Peppers and Onions
• Recipe: Hanger Steak with Marchand de Vin (Wine Merchant) Sauce

Affordable steaks prove that great grilling doesn’t require premium price tags. Cuts like teres major, Denver steak, picanha, and flat-iron offer tenderness, flavor, and versatility when handled with care and cooked properly. With a good butcher, smart seasoning, and a hot fire, these lesser-known steaks can easily become weeknight favorites—and still feel like a special occasion.

Affordable Steaks: Frequently Asked Questions

Affordable Steaks: Frequently Asked Questions

Related Posts

• The New Cuts of Steak: Big Flavor, Merciful Price
• In Praise of Pork Chops
• Versatile and Affordable: Country-Style Pork Ribs for the Win

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In Part Two of The Barbecue Bible Complete Thanksgiving Guide, we’re taking Thanksgiving where it belongs—outside. This installment is all about the side dishes and supporting players that thrive over live fire. Since this chapter focuses on grilling your Thanksgiving feast outdoors, we’re highlighting recipes that spring to life on the grill, griddle, or smoker, adding depth and color to the holiday spread.

With Wildfire Grills inspiring this outdoor approach, we dug into our 1000-plus recipe archive to pull together sides that feel both familiar and fresh. These dishes bring the warmth, smoke, and seasonal flavor that make an open-air Thanksgiving not just possible, but memorable.

Have your Rockwellian Thanksgiving traditions become a little predictable, a little stodgy? Here’s the antidote: Move the cooking and the celebration outdoors and revamp your menu! Turkey, if you wish, and new impressive side dishes—all cooked on your grill, griddle, or smoker.

Wildfire Grills, a high-end grill company we’ve recently become acquainted with, has opened our eyes to fresh T-day possibilities. They’ve inspired us to take the party outdoors, and delve deep into our 1000-plus archive of recipes to find several that will leave no doubt—you are a resilient and forward-thinking grillmaster.

See our picks below, as well as our tips for hosting this beloved American holiday—the biggest food holiday of the year—in your “outdoor kitchen.”

Outdoor Thanksgiving Setup Tips

• Back yards can be totally transformed with a few patio heaters, string lights, and seasonal decorations. Set up your tables with small-ish pumpkins, gourds and tree branches liked cedar and pine. Position colorful fall flowers (like mums) around the periphery of the party. Provide inexpensive fleece blankets in case the temperature drops.
• As weather can be very variable this time of year, consider renting tents for your guests.
• Consider where guests will park and notify neighbors and local authorities that you are planning a party.
• Many Thanksgiving dishes can be made a day or two ahead. Take advantage when you can.
• Stock up on party supplies—and don’t forget fuel for your grill!
• Offer your guests a cocktail, hot apple cider, or a soft drink when they arrive. For the former, we recommend this Santa Fe-inspired beverage: Cider-pressed Chimayó Cocktail. Warmed sangria is also an option.
• A warm grilled appetizer will endear you to your guests. Keep it on the light side as Thanksgiving is a hearty meal. Skewer large shrimp (three to a skewer) and keep on ice. Grill for 1 to 2 minutes per side, or until the shrimp is opaque. Serve with your favorite cocktail sauce. Here’s one of our favorite recipes: Smoked Shrimp Cocktail with Chipotle Orange Sauce.

  

• Set up a modest buffet with appetizers such as smoked nuts.

Side Dishes Recipes

Your grill—not your oven—could be the spectacular centerpiece not only of this year’s Thanksgiving feast, but for years to come! Here is a suggested menu my staff and I created for Wildfire Grills, champions of outdoor cooking. The side dishes really shine, and will invigorate (maybe reinvent!) your Thanksgiving traditions.

Again, don’t forget to check out Wildfire’s website.

The Barbecue Bible Complete Thanksgiving Guide

• The Thanksgiving Turkey Steven Raichlen will be Making This Year – With a Twist!!

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Yikes! As anyone who’s shopped for groceries lately knows, meat has become shockingly expensive. Ground beef is over $7 per pound. Two rib-eyes command upwards of $30. So it’s supremely satisfying to champion a cut of pork that’s less than $2 per serving AND requires only 2 additional ingredients—both of which you undoubtedly have in your pantry—to make it a memorable main course that will satisfy everyone at your table. I speak of pork steaks, the under-appreciated , underutilized version of pork shoulder. (If you can’t find this cut at your meat counter, ask your butcher to slice a small pork shoulder into steaks.)

But the co-star of this simple dish is Coca-Cola.

A Brief History of Coca-Cola

In 1886, Atlanta pharmacist John Pemberton whipped up a “nerve tonic” (popular in Victorian times) made from coca leaves and kola nuts—thus, Coca-Cola was born. And yes, the whispers are true: early formulas contained trace amounts of cocaine. It wasn’t quite the party you’re imagining; back then, it was just another “medicinal ingredient.”

Why does Coke work so well with pork? When heated, Coca-Cola is transformative: Its sugars caramelize, the carbonation tenderizes the meat, and its gentle acidity breaks down fat and muscle fibers. The result? Pork that’s fall-apart tender with a glossy, mahogany glaze.

Braising pork in Coca-Cola might sound like a kitchen stunt, but it’s pure American practicality: Use what you have and make it sing.

The Best Sandwich I’ve Eaten

I’m sure you’ve found yourself in this position—spontaneously inviting guests without thinking much about the food you had on hand. I did that one Sunday, then panicked. My freezer calmed me down. I had pork steaks. I had barbecue rub. I had Coke. I had the makings for coleslaw and sandwiches. Several hours later, my friend (who was at my house for “movie night”) ate what she declared “the best sandwich she’s eaten.” She couldn’t believe the meat was made with 3 ingredients!

Serving It Up

If you don’t want to pull the meat, serve these tender pork steaks whole with mashed potatoes, rice, or cheesy grits. The sauce is sweet and tangy. If you’ve got leftovers (doubtful), they’re even better cold the next day, eaten straight from the fridge while no one’s looking.

Pork Recipes on BarbecueBible.com

• Cider-Brined Pork Chops
• North Carolina Pulled Pork
• Chipotle-Marinated Pork Tenderloin with Grilled Nopalitos Corn Salad

More Blogs on Pork

• Perform a Smoky Miracle: Pulled Pork Perfection
• How to Make 3-2-1 Pulled Pork in 6 Hours Flat
• In Praise of Pork Loin

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The post Coke-Glazed Pork Steaks: A Cheap But Satisfying 3-Ingredient Meal appeared first on Barbecuebible.com.

Tailgating isn’t just parking lot BBQ—it’s a carefully choreographed production. Up your game with these advanced tips for a tailgate that’ll be the talk of the parking lot.

7 Pro Tailgating Tips

1) A laminated checklist (including tickets and parking pass, besides other gear, is a lifesaver: It will prove its worth over and over. (Just ask the guy in the next parking space who left his grill gloves at home.) Update periodically as needed. Load your truck or SUV strategically so the stuff you need first (griddle, cooler, canopy) is nearest the trunk.

2) Bring thick towels, aluminum foil, and an insulated cooler to improvise a holding oven for roast chicken, pulled pork, ribs, etc.

3) Invest in extra tongs, gloves, spatulas so you don’t continually cannibalize the grilling equipment you use at home. Store in a plastic drawer bin or toolbox.

4) Do as much prep work as you can at home to cut down on game-day chaos. Depending on your menu, some foods can be prepared at home the day before the game, then reheated as needed. One of our favorites is Pulled Pork Sandwiches with Mustard Slaw—always a crowd pleaser.

5) Develop a “signature dish,” one guests at your tailgate will always look forward to. Suggestions:

6) Add a griddle to your equipment repertoire. It’s great for sandwiches like smash burgers or Cubanos, breakfast sandwiches, pancakes, fajitas, side dishes, and desserts. Its versatility will impress you. Lacking an independently-fueled griddle, put a large cast iron skillet on your grill grate.

7) Bring a sturdy side table or two to accommodate seasonings, sauces, and grilling tools.

BONUS: Advanced Cleanup & Efficiency Hacks

• Wrap the inside bottom of your grill with foil before lighting—it makes cleanup way faster.
• Use disposable drip pans under fatty meats to prevent flare-ups.
• Keep a small bucket of sand or a metal coal bin to safely dispose of hot coals.
• Overestimate your charcoal, propane, or whatever. Plus, pack a small metal trashcan for ashes and charcoal. Note: Dispose of them properly before heading home.
• Use a dedicated cooler for cold drinks (freeze water bottles instead of ice), and another for perishables.
• Honestly, cleaning at the end is a buzzkill. Keep a spray bottle of cleaner, a roll of paper towels, and a tub for dunking utensils in hot soapy water. You can wrap and haul out a neat kit instead of a greasy disaster.

Conclusion

Game day is all about good company, great food, and unforgettable memories, and with these pro tailgating tips, you’ll be ready to pull it off with ease. From planning ahead and packing smart to serving up recipes your crew will rave about, a little preparation goes a long way. The best tailgates aren’t just about what’s on the grill—they’re about creating a relaxed, fun atmosphere that everyone can enjoy. So fire up the grill, gather your crew, and let your next tailgate be the one people talk about long after the final whistle. Got a favorite tailgating hack or go-to game day recipe? Share it on Steven’s Social Media (Links Below)—we’d love to hear what makes your tailgate a winner.

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