When it comes to picking the perfect steak for your grill, most eyes are immediately drawn to popular choice cuts like porterhouse or a nice filet mignon because an expensive price tag is typically associated with a better tasting meat. However, $16.00 a pound isn’t the ideal price tag for a hungry family of five and is definitely not what you want to be spending if you’re hosting a barbecue.
All my grillers on a budget have no fear, because a cheaper price tag doesn’t always mean you have to douse your meat in steak sauce to get some kind of flavor. There are many steaks available on the market that won’t clean out your wallet and still taste delicious.
The trick is knowing how to cook and how to season your steak. Whether it’s letting the steak marinade overnight or tenderizing tougher cuts with a fork or meat tenderizer, almost any steak can taste delicious if it’s prepared right.
Chuck-Eye Steak - This cut of meat comes from the exact same muscle as the popular (and expensive) rib eye but it typically sold for about half the price. Cook it the same way you would a rib eye and just try to taste the difference.
Skirt Steak – Many people avoid this cut because it’s thin and can be a little chewy. But this flat looking steak has some of the most flavor of any of the choice meats available. It cooks quickly and doesn’t require much seasoning to taste absolutely delicious.
Flank Steak – Flank steak is one of the leaner “budget” cuts and comes with some of the most flavor. Because it is a tougher cut of meat it definitely benefits from sitting in a marinade prior to grilling and should be sliced against the grain when served.
Flatiron Steak – With the exception of the tenderloin cuts, flatiron steaks come from the most tender muscle. This is the ideal choice of steak for people who prefer their meat well-done because it still maintains a delicious, juicy flavor even when overcooked.
Top Round Steak – More popularly referred to as a “London Broil,” This steak is a great choice for a backyard barbecue or for serving large quantities of people. Let it sit in your favorite marinade or dry rub before grilling and cook it slowly over indirect heat to really bring out the flavors and juices.