Best cut of steak for price/taste?

[Dths]

For cooking as a straight up steak not cubing not marinating just a salt and pepper to taste steak.

I've been buying some sirloin tips but they are pretty bad for a straight up steak but not awful, awesome price though.

What do you guys buy for economy/taste

[Jenc1125]

Tenderloin.
Oh, you said price. ; )
Dont buy sirloin tips.
Just buy the whole steak.

[thenaturalguy]

Flank steak.

Get a cast iron skillet and heat that baby up until it's red hot. Add some PAM in there and add the steak and chopped white onion for a tasty meal!

[Dths]

Tenderloin.
Oh, you said price. ; )
Dont buy sirloin tips.
Just buy the whole steak.

Hehe yea, I know which steaks are the most expensive but I prefer steak to chicken so it has to be economic

Flank steak.

Get a cast iron skillet and heat that baby up until it's red hot. Add some PAM in there and add the steak and chopped white onion for a tasty meal!

Was curious about flank steak never tried it.

[Jenc1125]

Flank steak is great....needs to be cut thinly across the grain of the muscle.
But I don't find it particularly economical. At least not where I live (Chicago area). It's about $16-18 for a 2 lb piece of meat. At $8-9 per pound, I'll buy the filet instead!

[mgotter]

I usually find sirloin steak to be the best value, but most steaks can be pretty good if cooked properly. Tenderloin is OK but it really doesn't have much taste, its just as the name implies, tender, my favorite steak is a thick (2-3 inch thick) T-bone or porterhouse, you can usually find them for a reasonable price as well.

[Jenc1125]

I usually find sirloin steak to be the best value, but most steaks can be pretty good if cooked properly. Tenderloin is OK but it really doesn't have much taste, its just as the name implies, tender, my favorite steak is a thick (2-3 inch thick) T-bone or porterhouse, you can usually find them for a reasonable price as well.

Tenderloin doesn't have much taste??
Lol
Are you kidding?

Omg it's delicious!!!

[mgotter]

Tenderloin doesn't have much taste??
Lol
Are you kidding?

Omg it's delicious!!!

When cooked as the OP specified yeah it doesn't even compare to other cuts of beef. Maybe you are confusing texture with taste, yeah its soft and tender but it doesn't really have as much beef taste to it.

[mannydawg]

When cooked as the OP specified yeah it doesn't even compare to other cuts of beef. Maybe you are confusing texture with taste, yeah its soft and tender but it doesn't really have as much beef taste to it.

taste is a subjective term so if you don't like something don't knock it if someone else does.

[PerpetualMotion]

Flank and skirt are two great choices.

Top sirloin is really affordable but there's technique to it and here is the blog I read it from:

http://steamykitchen.com/163-how-to-...me-steaks.html

It makes a world of difference and really worth it. You'll be able to eat steak more often.

Tenderloin doesn't have much taste??
Lol
Are you kidding?

Omg it's delicious!!!

We're talking about tasty cuts, not most overrated. Tenderloin is the most expensive but it's not even close to being the best tasting. That honour probably goes to the strip or ribeye. I've made tenderloin every which way and the strip always wins my heart. I like the fat and marbling of a good ribeye but I prefer it a little lighter like on the strip.

[mgotter]

taste is a subjective term so if you don't like something don't knock it if someone else does.

I was hardly "knocking" it. If anything Jenc1125's reply was the disrespectful one.

[mgotter]

Ribeye is good as well and fairly economical if you can find a whole or even a half of one and then dry age it yourself, then just cut your own steaks.

[TBU720]

I think that the Delmonico (new york strip) is the best way to go. It is kind of pricey, but in my opinion it IS the best value if you're getting something to eat with a knife and a fork.

That being said, the only kind of steaks I will eat like that are Delmonico, Ribeye, or filet mignon.

[Jenc1125]

Disrespectful? Really? Not intended if that's how you feel.


Anyway, of course the more fatty, marbled steaks are the best tasting.
I guess I just prefer the milder, sort of melt in your mouth texture of the tenderloin. But I definitely dont find it flavorless.

[PerpetualMotion]

Disrespectful? Really? Not intended if that's how you feel.


Anyway, of course the more fatty, marbled steaks are the best tasting.
I guess I just prefer the milder, sort of melt in your mouth texture of the tenderloin. But I definitely dont find it flavorless.

My girlfriend LOVES Tenderloin. She hates fattier cuts since she's not a huge fan of the fat. I'm a broke ass student and she's a nurse, so I have to (happily) settle for her buying tenderloin.

[Jenc1125]

My girlfriend LOVES Tenderloin. She hates fattier cuts since she's not a huge fan of the fat. I'm a broke ass student and she's a nurse, so I have to (happily) settle for her buying tenderloin.

Oh you poor thing. ; )
Yeah I don't like having to dig through a steak and cut around gristle. I love tenderloin because I can cut it and eat it without worry that I am going to bite into a gristly nasty that I missed!

[caustin1986]

Flank Steak. Super lean, loaded with protein, and tastes awesome grilled medium. Add some Lawry's seasoning or something else to your choice. I personally marinade it in a low sodium/calorie marinade for 24 hrs and it's awesome. Make sure to cut ACROSS the grain of the meat for tender bites.

[FatDean]

I spring for the tenderloin also, can't beat it imo.

[desslok]

For taste/price/leanness my go to steak is top sirloin. Every once I a while I will get NY strips or flat irons. Every now and then I'll splurge for a good filet.

[caretaker1]

I usually find sirloin steak to be the best value ....

This right here

[Chuck2600]

For taste/price/leanness my go to steak is top sirloin. Every once I a while I will get NY strips or flat irons. Every now and then I'll splurge for a good filet.

This, top sirloin marinated properly. You will find hardly any difference in taste and it's wayy cheaper.

[BookMonkey]

Great opinions in this thread.

And I'd really like to emphasize the use of a cast iron skillet. I have had one for many years now and it is my preferred method (aside from grilling) to cook steaks. There is nothing quite like it. After cooking up the steaks in it, I'll have some mushrooms cut up off to the side so that when I take the steaks out to plate and rest, I'll throw the mushrooms into the same pan with a dash of red wine and perhaps some steak sauce (other combinations can work, such as red wine or balsamic vinegar w/ spices - look up "deglazing") and turn the heat up to let this sauce cook and thicken as I scrape away at the bottom of the pan to get all the bits up and mixed. By the time the steaks are nicely rested and ready, I take this sauce and pour it over the steaks. Yum.

[getgot211]

flat iron.

[camlam]

Prime Rib steak for me, get the butcher to hack off a nice 2-2 1/2" thick steak off the roast, sear that thing at 500 till you get nice deep grill lines. Let rest for 3 min turns out rare with some nice blue rear rear center.



WIN

[camlam]

Great opinions in this thread.

And I'd really like to emphasize the use of a cast iron skillet. I have had one for many years now and it is my preferred method (aside from grilling) to cook steaks. There is nothing quite like it. After cooking up the steaks in it, I'll have some mushrooms cut up off to the side so that when I take the steaks out to plate and rest, I'll throw the mushrooms into the same pan with a dash of red wine and perhaps some steak sauce (other combinations can work, such as red wine or balsamic vinegar w/ spices - look up "deglazing") and turn the heat up to let this sauce cook and thicken as I scrape away at the bottom of the pan to get all the bits up and mixed. By the time the steaks are nicely rested and ready, I take this sauce and pour it over the steaks. Yum.

Agreed nothing like a cast iron steak in the middle of a -30 degree week and you can't get to the grill.

[mgotter]

Prime Rib steak for me, get the butcher to hack off a nice 2-2 1/2" thick steak off the roast, sear that thing at 500 till you get nice deep grill lines. Let rest for 3 min turns out rare with some nice blue rear rear center.



WIN

Prime Rib isn't steak, or I probably would have said the same thing. If I go out to eat and they have it that is usually what I get. Prime meat is expensive and hard to find in a grocery store though, beef graded as choice from the rib is still pretty good and not terribly expensive if prepared at home. Although not "Prime Rib" as many people would still call it, a lower grade rib roast can still be really good.

And yeah, I really like cast iron pans as well, I have one that I mainly bought for cooking steaks. I like really thick steaks, heat the pan up, sear for a few minutes on each side then put in the oven at around 200 until medium rare.

[IVIAVERICK]

I'm not a big fan of cooking nor do I have the time most days to spend 30 minutes to an hour on each meal so I stick with simple steak preparation. lol

I buy big packs of Eye of Round Steak from Wal-Mart. You get 12-15 small steaks for like $7-$8. They're thin cut so they cook quickly and they taste great. I use Creole Seasoning, Garlic Powder, Cayenne Pepper, and Basil. I also melt Swiss Cheese on top of it. It takes around 10 minutes to fix and does the job nicely.

[icetrauma]

Ribeye!

[fitnessbyjay]

London Broil for 2$/pound is a pretty good deal.

[Bigdumogre]

if u have a Aldi's chain supermarket by u they have filet mingon wrapped in bacon for $1.79 each indvidually packed. So frigin good to 8 oz portions