“The only time to eat diet food is while you’re waiting for the steak to cook.”
—Julia Child
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.
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.
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.
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.
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.
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.
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:
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
What are the best affordable steaks for grilling?
Affordable steaks that grill especially well include teres major, Denver steak, flat-iron steak, tri-tip, ranch steak, and picanha. These cuts offer good marbling or natural tenderness and respond well to high heat, making them excellent alternatives to more expensive steaks.
Do affordable steaks taste as good as expensive cuts?
When cooked properly, many affordable steaks are just as flavorful as premium cuts. Choosing well-marbled pieces, seasoning thoughtfully, and slicing against the grain can make a noticeable difference in both tenderness and taste.
What is the best way to cook affordable steak cuts?
Most affordable steak cuts are best cooked quickly over high heat and served medium-rare. Avoid overcooking, and always let the meat rest before slicing to preserve juices and texture.
Where can I find lesser-known steak cuts?
Local butchers are often the best source for lesser-known steak cuts, though many well-stocked supermarkets and online meat sellers also carry them. Names and availability can vary by region.
Are affordable steaks good for dishes like tacos or kebabs?
Yes. Cuts such as chuck tail flap, ranch steak, and teres major are well suited to fajitas, kebabs, and tacos because they cook quickly and absorb marinades and seasonings easily.
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