Various cuts of steak.
The Most Affordable Cuts Of Steak That Still Offer A Ton Of Flavor

NEWS

By SERA PARRIS
Raw flank steak on a wooden surface.

Flank Or Skirt

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.
Raw skirt steak next to salt and herbs.
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.
Two shoulder steaks on wooden cutting board.

Shoulder Steak

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.
Tongs holding seared shoulder steak.
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.
Raw chuck eye steak next to chilies and seasonings.

Chuck Eye Steak

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.
Cooked chuck eye steak on a wooden board.
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.
Raw tri-tip steak on a wooden surface.

Tri-Tip Steak

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.
Two tri-tip steaks on the grill.
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.
Two raw bavette steaks on a slab.

Sirloin Bavette

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.