Swap Ribeye Steak For A Leaner, More Affordable Cut

With a good amount of marbling (the intramuscular fat you see in the form of thin white veins through a cut of steak), ribeyes are flavorful and tender but also quite pricey.

Per IndexBox, an average USDA Choice ribeye steak costs $13.99 per pound, while a USDA Prime ribeye steak costs $17.99 per pound. However, there are cheaper options.

The most underrated alternative to ribeye is probably rump steak (also known as round steak), which averages just under $8 per pound, per The U.S. Bureau of Labor Statistics.

The rump of a cow is located immediately behind the sirloin at the base of the cow's spine. Since the muscles in that area do a lot of work, the cut is much leaner than a ribeye.

Ribeye steaks come from the cow's rib section. As they see little action, they are fattier and can be cooked to perfection with just seasoning and grilling.

However, doing the same for the lean rump cut can make it terribly tough. Luckily, a few tricks can help make a rump steak tender and be a perfect swap for a ribeye.

The simplest and quickest way to tenderize a rump steak is to beat it with the pointy side of a meat mallet, breaking up some of its tougher muscle fibers and connective tissue.

Alternatively, soak the raw meat in a marinade with an acidic ingredient for a few hours, or generously sprinkle all its sides with salt and leave it for an hour before cooking.