Flank steak, sold for $14 to $29 per pound, is tougher than most cuts but will still provide a nice texture and incredible taste when cooked to rare or medium-rare.

Skirt steak costs $10.99 per pound and is classified as a fattier cut of meat. An outside skirt is more succulent than an inside skirt, but the cut as a whole is rich in flavor.

Revered for its juicy beef flavor, shoulder steak is one of the better chuck cuts you can buy for as low as $5.99 per pound. It is ideal for grilling and pan-searing.

Grilling brings out the beefy undertones of this cut while adding a smoky finish without requiring seasonings or marinades. The next best option is pan-searing with proper prep.

Almost as tender as the more expensive ribeye cut when slow-roasted or braised, Delmonico or chuck eye steak starts at $7.99 per pound and delivers intense flavor.

Its taste can be further heightened by marinades, herb baths, and rubs. Braising is normally the preferred option for cooking the cut, but pan-searing and grilling will work, too.

Tri-tip steak, or the California cut, starting at $9.99 per pound, is a boneless, well-marbled cut boasting delicious beefy and buttery flavors and a nice texture.

You can pan-sear, stir-fry, broil, or grill this cut, but it tastes best when roasted or smoked to medium-rare. You can also quickly sear and then oven-roast it for yummy results.

The bottom sirloin or bavette steak is a robust yet smaller cut that costs about $10 to $20 per pound. Despite being thin, the cut is rich in fat and truly luscious.

It’s mostly used as fajita meat or a part of other dishes. Grilling, stir-frying, skillet cooking, and broiling can yield great results, especially when you cook it to medium-rare.