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Favorite affordable cut of steak?

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Top round steak marinated, grilled to med rare, sliced ever so thin across the grain at an angle. London Broil. Tender and full of flavor. Yum.
 
NY strip. there's an italian grocery store here that almost quarterly will run a strip loin sale for under $4 a pound. you have to buy 10-15 lbs at a time but it freezes well and you also get ground beef based on how much trimmings came off.
 
spidey07 said:
It used to be really cheap, buck or two a pound. But then some marketing genius started marketing it as a very fine and expensive cut of beef, and POOF.
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Seriously? God dammit. Last time i got some was during 4th of July and it was 3 bucks a pound, I guess maybe it was on sale though.

They used to give lobsters to the slaves in the Caribbean, and now the damn things cost 35 bucks a pound. Marketers should be shot.
 
Agentbolt said:
Seriously? God dammit. Last time i got some was during 4th of July and it was 3 bucks a pound, I guess maybe it was on sale though.

They used to give lobsters to the slaves in the Caribbean, and now the damn things cost 35 bucks a pound. Marketers should be shot.
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Well, lobsters are getting cheaper again. My local Asian grocery store has been selling live ones for about $5-$7 a pound
 
Agentbolt said:
Seriously? God dammit. Last time i got some was during 4th of July and it was 3 bucks a pound, I guess maybe it was on sale though.

They used to give lobsters to the slaves in the Caribbean, and now the damn things cost 35 bucks a pound. Marketers should be shot.
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I'm sure if you're actually living on a caribbean island the price of lobster is cheaper.
 
jjsole said:
This.

And for $1.78-$2.00/lb on sale, it's the best steak money can buy.
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Top round and Top sirloin are Alton Browns favorite steaks - though I have found they can be tricky to cook. They're very lean (primary reason why I eat them, I can't eat a lot of fat) but will dry out/burn really quickly if you don't keep an eye on them. The best batch I had was when I cooked them on my cast iron - but it's also hard to find a thicker cut top round or sirloin.
 
AyashiKaibutsu said:
I'm sure if you're actually living on a caribbean island the price of lobster is cheaper.
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They also used to do it in Maine and Massachusetts, Professor. Not with slaves obviously, but servants or whatever would consider how many days they were forced to eat lobster as a condition of their employment. It had nothing to do with their location, Lobster was just considered a giant disgusting insect that was basically garbage food.
 
dougp said:
Top round and Top sirloin are Alton Browns favorite steaks - though I have found they can be tricky to cook. They're very lean (primary reason why I eat them, I can't eat a lot of fat) but will dry out/burn really quickly if you don't keep an eye on them. The best batch I had was when I cooked them on my cast iron - but it's also hard to find a thicker cut top round or sirloin.
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They are awesome when marinated and grilled outside. Sometimes I have to beat the crap out of 'em with a hammer to soften them up, but that's fine. Otherwise, we might pressure cook some to throw into soups.
 
I love hanger steak. I marinate that bad boy up and cook it over some hot coals. Yummy
 
Kansas City Strip. I buy 10 oz. steaks at Anderson's for about $1 each. A little Montreal Steak marinade and grilled med. rare. Go meat!
 
Agentbolt said:
They also used to do it in Maine and Massachusetts, Professor. Not with slaves obviously, but servants or whatever would consider how many days they were forced to eat lobster as a condition of their employment. It had nothing to do with their location, Lobster was just considered a giant disgusting insect that was basically garbage food.
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You mean where food is easily gotten it's cheaper?! Lobster is just a giant disgusting insect; just happens to taste good with butter.
 
what i do is check my neighborhood grocery websites from time to time and look for specials, then i usually buy in bulk; many times rib eye can be found for under $3/lb; and good sirloins for less than $2. rib eyes are definitely my favorite.
 
PottedMeat said:
nearly any cut of beef can become steak - as long as you have good marbling, cut against the grain, and don't cook it too long. you can buy a big cheap pot roast and cut off sections that make a decent steak - just experiment.
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why do you have to cut against the grain
 
Just wait until it's cheap and then buy...

I never pay more than $4 for porterhouse/ny/rib eye
 
anything but a rib eye isn't a rib eye, so whatever is on sale if i can't afford a rib eye
unless rib eyes are on sale, then i'll still get a rib eye, but for less money
 
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