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/ck/ - Food & Cooking

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5949912 No.5949912 [Reply] [Original]

Whats thr best cheap steak for me to buy? I want to have a steak later but dont feel like spending money on something expensive, usually I get ribeye. I always see this other lean looking shit that says sirloin or flat iron or something but ignore it. so whats the good cheap steak.

Ill be cooking in a pan, so no cuts that ill have to braise or bake.

>> No.5949919

>>5949912
Sirloin is my default "cheap" steak since it's usually around half the price of ribeye or ny strip.

>> No.5949921

Steakums

>> No.5949964

>>5949919
Thats what I was thinking, I remember seeing those but havent bought one before. Are those the ones that look really lean? And how to cook? I do my ribeyes med rare but honestly I dont give a fuck tonight I just want steak. Ill cook the faggot med well if it tastes good.

I used to buy skirt steak when I wanted cheap beef but its gotten pricey, just looking to try a new cut.

>> No.5949972

My favorite inexpensive cuts are top sirloin, skirt (although as you say, it's gotten more expensive here as well), flank, and tri tip. Which one of those I get depends on what I plan to make, but anyway you can cook any of those medium rare and have them be delicious, it's not like stew meat.

>> No.5949987
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5949987

>>5949912
Good times!

>> No.5949994

>>5949964
Yes, sirloin is fairly lean compared to ribeye. I usually get the top sirloin from the butcher counter as the supermarket, but the choice cuts are ok as well. I generally marinate it for a few hours or over night, but sometimes also just give it a liberal covering of salt and pepper then either grill or sear in my cast iron skillet until it's about medium rare, let it rest covered in foil for a few minutes, then slice and eat.

>> No.5950000

>>5949972
Good info, thx. I buy flank as well as skirt, usually for fajitas but sometimes just on nights like tonight when I wanba quickly whip up a less expensive steak.

So top sirloin is recommended, yes? Never had it but from what ive read its a flavorful but tougher and leaner steak compared to the big $$$ cuts. Looking forward to it.

>> No.5950015

>>5949912

OI bro, you need to check my new favorite cut. Keep in mind that I used to be a bone in rib eye guy, all the time, no questions bitches. K, so...I was looking for something with a nice buttery texture, a good amount of marbling and some extra fat cap for super high heat sering. I came across this shit in the store one day and was like...wait, that's a damn cheap cut of meat I'm not sure if I'd even like it. Then I was like that shit would turn into shoe leather if it even got a hair above medium. Then I was like fuck it, I just try it once and see what happens. I did my classic marinade with some spices EVO and W-sauce for a few hours. Tossed that bitch on the grill for 60 seconds a side at like 600 then let it rest for ten minutes. HOLY FUCKING SHIT...I never thought such a cheap cut of meat would ever taste this fucking good and be so damn tender.

>> No.5950022

>>5950015
All that and we still dont know what your new favorite cut is

>> No.5950025

>>5950000

top sirloin isn't an especially tough but yes of course it's not going to be filet mignon, but it's not like stew meat or anything awful like that

>> No.5950026

>>5949912
If you've never tried one I'd recommend getting a flat iron, top sirloin is pretty good too.

>> No.5950027

>>5950015
Might help if you tell us specifically which cut of meat you're rambling on about...

>> No.5950035

How much are you looking to spend? When I want a cheap steak, I just get whatever is $6-7 a pound.

If you want to go super poorfag, I sometimes buy top round, salt and puncture the fuck out of it, and pan fry it. Still comes out chewy, but you get a decent amount of flavor for $3-4/lb.

>> No.5950048

>>5950015
All that and I learned nothing.

About to go buy my first top sirloin, very excite. I may even buy the one behind the butcher glass counter.

Any marinade, spice, or cooking suggestions? Im thinking hot pan, salt and ground pepper since this is my first sirloin steak. Let the natural flavor shine through and all that good shit.

Cook med rare or medium? butter? Garlic? Any way I could incorperate bourbon?

>> No.5950060

>>5950048
I'd reocmmend getitng the prime sirloin form the butcher counter. Get a decently thick one, maybe an inch and a half or so.

Salt and pepper, sear on both sides. As for butter/garlic/bourbon: once the steak is seared, take it out of the pan and cover with foil. While it rests, saute some sliced mushrooms, maybe some onion as well, when those are almost done, add some chopped garlic for a minute or two, deglaze with the bourbon. Let the alcohol cook off for a bit, then finish with some butter and then serve that on top of the steak.

>> No.5950066

>>5950035
Moderate budget. Im not interested in steakums or some shit cut ill have to marinade 12 hours, rough up with a sledge hammer and use 3 cooking appliances to make it digestible. But I really cant justify going out and buying a really expensive inch thick ribeye on a weds night. I just want steak.

>> No.5950096

>>5950048

ah shit bro...I just got so fucking excited thinking about how GD delicious and tender that magical first bite was as those delectable meat juices rolled down my taste buds. I thought that you'd all immediately be able to tell exactly which cut of meat I was talking about from the description. Its part of the sub primal cut from the front quarters of the cow...mane,.

>> No.5950109

>>5950048

srs'ly OP, fuck all that sirloin bullshit. You are going to be totally disappointed when you have to chomp down a hunk of meat tougher than chuck norris. Now don't get me wrong there is a lot of beefy flavor there and it has it's uses for like stir fry or stew but it's not a steak cut.

>> No.5950113

fazorplis

>> No.5950118 [DELETED] 

Delmonico mabe

>> No.5950123

>>5950118
Is that cheap?

>> No.5950130 [DELETED] 

>>5950123
yes less than ribeye 4 shure and just as tasty

>> No.5950247

>>5950109

top sirloin isn't going to be super touch unless you cook the shit out of it

I prefer tri tip as far as cheap cuts go but I know that's not available everywhere in supermarkets. You can ask your butcher to cut it for you though.

>> No.5950265

>>5950247

AH come on...tri tip, WTF. I not really sure how this almost exclusively Californian bullshit started by that's a roasting joint not a fucking steak. It doesn't have enough intermolecular fat or inherent tenderness to even qualify as a good steak cut. It's just wayyyyy too lean and tough.

>> No.5950300

Chuck eye steak, the poor man's ribeye.

>> No.5950302

>>5950265

Look I hate californians too (despite being one, I didn't ask to be born here and relocating requires money) but we're talking about inexpensive cuts here. Tri tip is less expensive than top sirloin and has nice flavor, of fucking course I'm not comparing it to new york strip or ribeye.

>> No.5950410

>>5949912
Dont go for a cheap cut, it will taste like shit. To save money get the steak that is on "manager special" aka about to go bad. The great thing is steak that is about to go bad is essentially the same as wet aging beef. So you get a cheaper steak and its more tender, win win

>> No.5950455

>>5950300

Don't tell people about that shit or they are just going to jack the price up on the cut, please delete that post.

>> No.5950470

Hmm i guess i gotta try me some chuck eye>>5950455

>> No.5950477

>>5950410
That's true also with "stewing beef." I got a great deal on 3 1/2 lbs of it at Price Chopper last month, I got it home, split it into quarters and froze the quarters in freezer bags.

I just made a really nice indonesian curry with one portion, it took six hours of stewing but that's why it's called stewing beef.

I think it was only about $5 for it and not even close to expiry date.

>> No.5950507

>>5950470

SHUT THE HELL UP...you must also delete any reference to this cut of meat.

>> No.5950597

>>5950507
Agreed.
Mods, please.
Do the right thing.

>> No.5950694

>>5949912
Try chuck eye and thank me later

>> No.5950779

>>5950597

THIS

there should be a new insta-ban for posting this cut

>> No.5950809

>>5950000
Holy Fazoli's!

>> No.5950816

>>5950022
Extra Holy Fazoli's!

>> No.5950817

>>5950066
Ooh day nice Fazwala's

>> No.5950824

>>5950300
>>5950455
>>5950477

Ooo bro so many Fazoli's

>> No.5952924

OP here, I ended up with top sirloin. It was....bretty good! Great flavor but a little tough on the chew because I accidently overcooked it to med well. Instead of resting it under foil I just killed the heat and put a lid on the pan, I think it retained too much heat and kept cooking. Oh well, tasted good to me and I got my steak fix.