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.
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.
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Burnt ends began as the crispy brisket trimmings served by legendary Arthur Bryant at his eponymous Kansas City restaurant. They didn’t cost a penny, and you got to sample them if you were at the head of the invariably long line that formed while waiting for the restaurant to open. Today, burnt ends have morphed into a specialty (and revenue source) in their own right, as many Kansas City restaurateurs now separate the point from the flat, serving the latter as barbecued brisket and the former as burnt ends. The modern burnt end might be described as brisket candy: you slather it with sweet barbecue sauce and roast it to caramelize the sugar. The following burnt ends start with cooked brisket.
Burnt ends may have started with brisket, but they don’t have to end there. The same smoky-sweet treatment works beautifully on other cuts—and even unexpected ingredients. Pork belly burnt ends deliver rich, bite-sized indulgence, while hot dog burnt ends turn a cookout staple into pure barbecue fun. Once you understand the method, burnt ends become less about tradition and more about creativity at the grill.
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Updated for 2025
Prime rib is one of my favorite meats to grill or smoke for a special occasion. I have fond memories of my father preparing prime rib for our Christmas dinner. It has become a tradition for my family, too. He set the bar high, and the meat was always wonderful. Years later I watched Steven Raichlen cook a prime rib on a rotisserie and I knew I needed to try his method.
Of course, its expense makes prime rib an intimidating cut of meat to prepare. Naturally, you don’t want to ruin it! But Steven’s method ensures it will “wow” your guests. And it’s relatively easy, too.
Simply set up the rotisserie attachment on your kettle or gas grill and add a few wood chunks to create smoke. Roast the prime rib at 400 degrees. The high heat of the fire creates a crispy exterior and the wood imparts a smoky aroma, one you just can’t get when cooking the meat in the oven. The inside of the roast comes out perfectly cooked, tender, and juicy.
Start with the best meat you can afford. I got a 4-bone 12-pound upper prime Black Angus prime rib roast. Most prime ribs are not graded “prime” by the USDA. (In fact, despite their name, many are graded “choice.” Prime is an outdated term referring to a standing rib roast and has nothing to do with the grade or the marbling of the beef. This “Prime” rib was a cut above the ones I have cooked in the past. In other words, it was prime prime rib!
When cooking this indulgent cut of meat, I discovered two things are key: 1) controlling the temperature of the grill; and 2) using a reliable wireless meat thermometer to monitor the temperature of the meat itself.
Winter holidays in New England are usually chilly. When it is cold and windy, it can be difficult to keep the temperature of the grill or smoker consistent. A windy day can cause charcoal to burn faster and create temperature spikes. A trusty wireless thermometer allows you to monitor both the grill and meat temperature without having to open the lid of the grill repeatedly. Opening the lid will create fluctuations in the grill temperature and can lead to uneven cooking.
I began my prime rib project by trimming off a little bit of fat. I also scored the outside of the prime rib to create a crosshatch pattern. Scoring helps to release fat and helps create a crispy exterior. I then brushed the prime rib with olive oil and generously seasoned it with coarsely and freshly ground black peppercorns and kosher salt.
I removed the prime rib from the refrigerator and let it sit for about 45 minutes before cooking. (I left it on a sheet pan covered with plastic wrap). Putting a cold prime rib on a hot rotisserie would probably burn on the outside before the inside finished cooking. Bringing the temperature of a large cut of meat up before cooking promotes even cooking.
I set up my kettle grill for indirect grilling. I placed a foil drip pan between the coal baskets, then attached the rotisserie ring and the rotisserie motor. If you do not have a rotisserie, set up your grill for indirect grilling.
Once the grill reached 400 degrees, I added wood chunks to the coals and positioned the rotisserie spit with the prime rib over the rotisserie ring. I started basting the meat with red wine after 30 minutes of cooking. I continued to baste the meat every 30 to. 40 minutes until the prime rib reached an internal temperature of 135 degrees. Total cooking time for the prime rib was 2 hours and 30 minutes for medium-rare.
I took the meat off the grill and removed the prongs and the spit. I then lightly covered the meat with foil to rest for 25 minutes. Don’t skip the resting step or you’ll leave precious meat juices on the cutting board. Once the meat rested, I sliced off the bones to serve as ribs. I then sliced the prime rib into 1/4 inch slices. I even saw a subtle smoke ring.
The combination of high heat from the rotisserie and the salt and pepper rub created a crusty and flavorful exterior. The inside was tender and juicy due to the marbling of the prime rib. The whole kitchen had a smoky aroma as the meat rested. The perfect bite was the mix of crispy exterior and tender meat. I served the prime rib with chive-mashed potatoes, smoke-roasted carrots topped with a sage brown butter, and caramelized onion beef gravy.
If you are looking to create a front row moment (and a new holiday tradition) for your family for the holidays, try a prime rib.
The meat will continue to rise several degrees once off the grill, so factor that into your pull-off temperature.
Also Read:
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I’ve been making meatball subs for years, and the real secret is putting mozzarella on each meatball before broiling. That way, every bite gives you that perfect cheese pull. These aren’t your typical deli subs—the homemade meatballs stay tender and juicy, the marinara clings just right, and the toasted rolls actually hold up without getting […]
The post The Perfect Meatball Subs appeared first on Simply Meat Smoking.
Smoked dino ribs are hands down one of the most impressive things you can pull off a smoker. I’m talking about beef plate ribs so massive they look like they came straight from the Flintstones. The first time I made these for a family barbecue, everyone stopped what they were doing when I brought them […]
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It was the best of times, it was the worst of times….
The best of times if you happen to be an AI billionaire.
The worst of times if you look at how much your grocery bills have increased since 2024.
Which brings us to holiday roasts, and in particular, one of the most prized roasts of all: tenderloin. This is the little-used muscle that runs near the spine of pigs and cattle. In both animals, it’s lean, tender, and versatile with the potential to be the meaty star of your holiday table.
But the current difference in price is stupefying: A price check at a local supermarket revealed pork tenderloin was $2.99 per pound while beef tenderloin was $26.99!
Once trimmed of fat and silverskin, beef tenderloin can be cut into individual steaks (filets mignon) or grilled whole, then sliced. Pork tenderloin can be treated the same way, though when sliced crosswise, the cuts are known as medallions. Grilling tenderloins whole is our preferred method of cooking to ensure the meat remains juicy and tender.
Feeling indulgent this holiday season? Here is one of our favorite recipes for beef tenderloin. It uses the reverse-sear method of cooking—a very effective way to treat this exceptionally lean cut of meat. Serve as a main course with Three Hots Horseradish Sauce, or slice thinly and serve on cocktail breads as an appetizer.
Alternatively, take a financially conservative approach with Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. A new holiday tradition is born!
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This 3-pound tomahawk ribeye went straight on the pellet grill—no reverse sear, no cast iron finish. Just steady smoke and low heat all the way through. I figured it might miss that crust, but the right layer of seasoning and patience built up the perfect color. The result? Juicy, tender, medium-rare perfection with a buttery jus from the rest. Proof you can cook a tomahawk start to finish on a pellet grill and still pull off a true steakhouse-quality ribeye.
WHAT MALCOM USED IN THIS RECIPE:
Smoked Tomahawk Ribeye On The Pellet Grill Recipe
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Smoked tomahawk ribeye cooked start-to-finish on the pellet grill. No sear, just low heat, rich smoke, and juicy medium-rare steakhouse flavor every time.
That’s how you nail a tomahawk on the pellet grill—low heat, good smoke, and plenty of patience. Slice it up, drizzle that buttery rest over the top, and you’ve got steakhouse flavor right in your backyard.
Malcom Reed
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The post Smoked Tomahawk Ribeye on the Pellet Grill appeared first on HowToBBBQRight.
Beef kabobs have been a regular on my grill for years because they’re straightforward and reliable. Marinated sirloin cubes threaded with eggplant, red peppers, and red onions take minimal prep but deliver maximum flavor. The marinade uses pantry staples, and the actual grilling takes just 12 minutes. These work well for summer cookouts, easy weekend […]
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True or false? We all aspire to barbecue the ultimate brisket or roast one of those gold-plate beef tomahawks hung from a dome over a campfire.
But let’s be honest, what we really want to grill—what we need to grill—is the perfect hamburger. You know when you taste it: crusty on the outside, juicy inside, sanguine, smoke-scented, and unabashedly luscious. Extra points for an unexpected element, like triple steak or aged wagyu.
Well, our friends at the Barbecue Bible 500 Club spent the summer in quest of the perfect burger. And just in time for tailgating season, they’ve shared with us their favorites.
And that’s before you add the accouterments: vine-ripened tomato (preferably that has never seen the inside of a refrigerator), cave-aged gruyere (or artisanal cheddar), the “secret” sauce, the butter-grilled brioche bun.
Well, our friends at the Barbecue Bible 500 Club spent the summer in quest of the perfect burger. And just in time for tailgating season, they’ve shared with us their favorites.
Haven’t heard of the Club? More than 1000 people have joined this Facebook club with a pledge of cooking all 536 recipes in Steven’s book, The Barbecue! Bible. Three people have achieved this ambitious task, while dozens more have reached the 100 and 200 recipe level. Motivational hint: you get a prize each time you cross another recipe threshold.
So if anyone knows how to grill a great burger, it’s these folks and they’ve got the photos to prove it.
Herewith, the Barbecue Bible 500 Club top 10 Raichlen burgers. For more information, visit the Barbecue Bible 500 Club page of Facebook.
And now, ladies and gentlemen: fire up your grills!
#1
Rob & Alynne Douglass
#2
Bernie & Lynn Pass
#3
Paul Eisenburg –
Susan Ortiz –
#4
Sam & Charlene Swanlund –
– (Project Griddle)
#6
Scott Geiger Sr.
– (Planet Barbecue!)
#7
John Kubicek
– (Project Fire)
#8
Bryan Praetorian
#9
Phoebe Jones
#10
James Grill
Ready to take your burger game even further? Sign up for Steven Raichlen’s Up in Smoke newsletter and get a FREE digital copy of Raichlen’s Burgers e-Book. Each issue brings you new recipes, grilling tips, and behind-the-scenes stories from the Barbecue Bible world—straight to your inbox.
Join now and start cooking like a member of the 500 Club.
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As the days get shorter and the evenings turn crisp, few dishes bring more comfort than osso buco cooked low and slow.
Osso buco is one of the glories of Italian cuisine—veal shanks braised for hours with wine, herbs, and aromatic vegetables. It starts with an undisputably tough cut of meat—the shin—and you cook it low and slow until it’s tender enough to eat with a spoon. The best part might just be the buttery marrow inside the shank bone. (Hence the reference to a spoon—which you need for scooping the marrow out of the bone.)
A specialty of Milan in the province of Lombardy in northern Italy, osso buco (literally “cow bone”) is the ultimate comfort food—perfect for winter. (Actually, it’s pretty perfect any time of the year.) It’s hard to imagine how you could improve on a dish Italians have been making for centuries. But I’m going try. And my secret weapon—you see this coming—is my smoker.
My osso buco upgrade involves a technique I call smoke-braising. You read about it in my book Project Smoke, where I used it to make smoke-braised Asian lamb shanks. I like to think of smoke as the umami of barbecue and it imbues this already amazing dish with the spirit of American barbecue.
Despite its amazing flavors and a semi-long ingredient list, osso buco is quick and easy to make. Note I said to make. It does require 3 hours of cooking. But if you own a pellet grill, you pretty much set it and forget it. Ditto on a gas grill. A kamado grill, like a Big Green Egg, is perfect for osso buco. So is a charcoal smoker or grill, although with both you’ll need to replenish the charcoal and wood every hour.
As you look at the following photos, you may be surprised to find aluminum foil wrapped around the pot. That’s to keep the smoke off the outside. (If the truth be told, it’s pretty easy for you to clean the pot with a blast of oven cleaner.)
I give you smoked osso buco! It’s great the day you make it and even better served as leftovers.
Smoked osso buco isn’t just a dish—it’s a full fall feast. Pair it with sides like Grilled Smoked Mac and Cheese, Grilled Poblano Cornbread, or Plancha Potato Chips to round out the meal. For more autumn inspiration, check out our collection of fall-friendly sides and recipes
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Want to grill juicy sirloin steaks on your Traeger? This direct grilling method uses high heat and simple seasonings to get great results for dinner parties, date nights, or weekend cookouts. The technique differs from typical low-and-slow Traeger cooking – you’ll remove the heat shields and cook directly over the flame at 500°F. I’ll show […]
The post How To Cook Steak On Traeger Grill appeared first on Simply Meat Smoking.
I’m not trimming… I want to keep all the fat on this Tri Tip for flavor. Smother it in TX Brisket Rub (or classic salt & pepper), drop it straight over glowing coals on a Santa Maria grill—press it into the grate to carve a deep sear. Flip every few minutes. Then lift it to indirect heat until the probe reads 125–130°F. Twenty-minute rest, slice against the grain; simplicity and smoke rule.
WHAT MALCOM USED IN THIS RECIPE
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Cook tri-tip Santa Maria-style right over the coals for big flavor and a smoky crust. This open-fire tri-tip recipe keeps it simple—just bold seasoning, live fire, and a juicy medium-rare finish.
This tri-tip is all about cooking beef the old-school way—over a live fire. Season it heavy with salt and pepper, then drop it straight over hot coals on a Santa Maria grill to build that smoky crust. Flip it often, ease it up off the heat, and cook to a juicy medium-rare. Rest it, slice it thin against the grain, and you’ve got bold flavor, tender beef, and a recipe built for the backyard fire pit or grill.
Malcom Reed
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It’s an article of faith, not to say dogma, that the proper way to cook brisket is low in slow—that is at a low heat for a very loooooooooong time—a half day or more for a full packer brisket. You need that slow, gentle heat to melt the collagen and make the meat tender without drying it out.
Yes, there are hot and fast briskets that cook in a few hours. Our test kitchen director made one that ranks pretty high on the deliciousness scale.
But what if I told you there’s a brisket dish you can cook in 2 minutes—I repeat 2 MINUTES—directly over a screaming hot fire. You’d think I was crazy.
Or so I believed until I visited Baekjeong KBBQ restaurant in the heart of New York’s Koreatown. Here the chef slices frozen brisket points across the grain on a meat slicer. The slices come out so paper-thin, the meat cooks in a matter of minutes. It simply doesn’t have time or heft to get tough. You could think of this direct grilled brisket as steak on steroids, with a rich meaty beefy flavor every bit as intense as slow-cooked brisket, but as easy to chew as filet mignon.
The brisket itself comes unseasoned. The fireworks come from a table-burying selection of sauces and condiments collectively known as panchan. Like so much Korean grilled meat, you eat grilled brisket taco-style: wrapped in lettuce leaves. Think of it as barbecue health food.
The easiest way to slice the meat for this extraordinary brisket is on an electric meat slicer. Serious carnivores may own one already. I’ve come up with a work-around using a food processor. In a pinch, you could try hand slicing. Either way, place the brisket in the freezer until softly frozen. You don’t want it hard as a rock. If you happen to live in an area with a large Korean community, you may be able to buy the brisket pre-sliced.
Here, then, is a brisket dish most of us would never dream possible. Two minute brisket. Really! One bite of the luscious, seared, sizzling smoky beef will make you a believer.
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This is how I grill a ribeye steak. Sometimes I change out the flavors and seasonings… and you can too… but this is my tried and true technique I use for getting a perfectly juicy ribeye – with all the flavor!
WHAT MALCOM USED IN THIS RECIPE
A good ribeye steak deserves the right treatment, and I’m showing you exactly how to grill it up right! We’re seasoning it with a bold rub, cooking it over red-hot coals for a killer crust, and making sure it’s perfectly juicy from edge to edge.
Whether you like it medium-rare or a little more done, this method locks in all the flavor and gives you steakhouse-quality results every time!
Malcom Reed
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The post How To Grill a Ribeye Steak appeared first on HowToBBBQRight.
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