Best Cuts Of Steak For Your Dollar

Grilling steaks this weekend? Make sure you get your money's worth of meat! We enlisted the help of chef Scott Popovic with Certified Angus Beef... to help us get from store...to sizzle.... to plate.

He says you don't need costly cuts -- like $18 a pound filet -- to feed a family.

Cheap Steak, but How Tasty?

"Lets start with the Flank Steak," he says. At $7.49 a pound it sounds like a good option. But theres a catch.

Chef Scott says "a marinating process will definitely enhance the tenderness on this."

That's a nice way of saying flank desperately needs marinating before you grill.

Cheap and Very Good

But there's another cut that looks similar and costs the same-- that does not need marinating.

"The Flat Iron is a great steak," he says.  Scott says the Flat Iron is a hidden gem in your meat aisle. "It's the second most tender cut behind the tenderloin. It's low in cost because its new."

He explains that "up until about five years ago it was being ground into ground beef."

Kabobs: What to Use?

Chef Scott says when it comes to Shish Kabobs... don't waste your money on fancy cuts: Buy the inexpensive Sirloin, often as low as $7.99 a pound.  In small pieces on a stick, Sirloin tastes great. 

Another Good, Cheap Cut

Also, don't be intimidated by the large size of a Porterhouse ...because it can be a real bargain, as low as $8.99 a pound. Scott says "the Porterhouse has two steaks in one. Its a Filet and a NY Strip."

What about Grades?

If you are grilling a steak as the main dish, you may want to buy the best grade you can afford.  If it will be marinated, sliced up, or served in a larger dish like fajitas, then cheaper grades are usually fine.  The grades are:

• Standard: This is typically used by institutions, and for burgers.
• Select: This is the "standard" in the supermarket shrink wrap package.
• Choice: This is the most popular supermarket steak in the glass counter
• Prime:  This is the steak house grade, and is expensive. It impresses guests.

The Bottom line
 
Chef Scott says your best deal for price and taste is the Flat Iron, along with the Porterhouse, or similar T-bone (a smaller version of Porterhouse). Rib Eyes, which taste great due to their marbeling, are can be a good deal too.

Tenderloin, or Filet Mignon, is your top cut, and almost "fork ready"...but Scott says you will pay for it.
As always, dont waste your money. I'm John Matarese.