Discover Affordable Steak Cuts that Deliver Big Flavor
When it comes to steak, many people gravitate toward the more popular cuts like ribeye and filet mignon. While these options are undeniably delicious, they often come with a hefty price tag. The good news is that there are several affordable steak cuts that, when prepared correctly, can tantalize your taste buds just as much. Let’s explore some of these hidden gems recommended by Southern chefs, along with tips on how to cook them to perfection.
Flank Steak: The Versatile Favorite
The Chef: Joe Milenkovic, chef de cuisine at Easy Bistro & Bar in Chattanooga, Tennessee, swears by flank steak for its versatility.
The Cut: Flank steak is both accessible and flavorful. It’s a long, flat cut that holds its own on the grill or in a cast-iron skillet.
What to Know: Although it may lack the marbling of ribeye cuts, flank steak has just enough intramuscular fat to keep it tender and flavorful, making it an excellent option for those seeking quality without breaking the bank.
How to Cook It: Joe recommends marinating flank steak for enhanced flavor. However, it can also shine when simply seasoned with salt and pepper and grilled to your liking. One of its standout features is its natural temperature gradient: the thicker center can achieve a perfect medium-rare while the thinner ends welcome a more cooked finish. This makes it a great choice for households with varying preferences.
Chuck Steak: The Underappreciated Cut
The Chef: Cody Chassar from Gunshow in Atlanta, Georgia, is a fan of chuck steak for its hearty flavor and value.
The Cut: Chuck steak can often be found appearing almost as robust as a ribeye, but at a much lower cost. When searching for chuck, it’s crucial to choose one with good marbling.
What to Know: Even though chuck cuts aren’t as marbled as ribeye, they can still pack in great taste with proper cooking techniques.
How to Cook It: Cody suggests salting the steak generously and allowing it to air dry on a perforated rack in the fridge. This method concentrates the flavor and ensures that it sears beautifully when it hits the heat. Cooking it in beef fat with garlic confit can also elevate its flavor profile.
Bavette (or Sirloin Flap) Steak: The Best Butcher’s Cut
The Chefs: Erik Niel, chef and owner of Easy Bistro & Bar and John Lewis, pitmaster at Lewis Barbecue, both champion bavette or sirloin flap steak for its exceptional quality and value.
The Cut: Bavette, French for “bib,” has a wide, flat shape and delivers a rich, meaty flavor that competes well with more expensive cuts.
What to Know: Known for its texture and taste, bavette is often overlooked, making it a hidden treasure in the butcher’s case.
How to Cook It: This cut can be marinated or simply grilled over high heat. Erik uses sirloin flap at Rancho Lewis for fajitas, pairing it with grilled peppers and onions for a vibrant meal that packs a punch.
Cooking Tips for Affordable Steak Cuts
While each of these cuts has its unique characteristics, a few universal strategies can elevate your cooking game. Here are some tips for achieving steak perfection:
- Marination Matters: Many affordable cuts benefit from a good marinade. This not only enhances flavor but helps tenderize the meat.
- Season Generously: Don’t be shy with the salt! A generous sprinkling helps create a flavorful crust and draws out moisture for a concentrated taste.
- Perfecting the Sear: Air-drying steaks before cooking helps achieve a better sear by reducing moisture content.
- Cook to Temperature: Use a meat thermometer to ensure you reach the desired doneness without overcooking the steak.
By exploring these affordable cuts and cooking methods recommended by Southern chefs, you can enjoy a delightful steak dinner without stretching your budget. Whether it’s a flavorful flank, a hearty chuck, or a flavorful bavette, the world of steak offers surprises that are both affordable and irresistibly delicious!