With Beef at Record-High Prices, I Asked Butchers About the Best Cheap Steak Cuts

According to CPI data, beef prices in the US are at or near record highs. Beef inflation is rooted in a combination of cattle supply shortages, high feed costs, and the Trump administration's tariffs on major exporters, including Brazil, Australia and New Zealand. 

These supermarket price spikes aren't great news for meat eaters, but it doesn't mean you have to take steak off the menu. While ribeye and filet mignon may have bounced out of your budget, there are other, perfectly good beef cuts worth considering. 

To help find the best budget buys in the meat aisle, I spoke with career butchers and industry experts to identify the best cheap cuts of steaks that provide a deep, savory experience without the exorbitant cost. 

When cooked properly -- we love a reverse sear or sous vide method -- these cheaper cuts of meat can rival their pricier counterparts in taste and tenderness.

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Ribeye is great but you'll pay for it

"A ribeye comes from the area between the loin and the shoulder, and is commonly known for its rich flavor and juicy texture," Jason Jerome, beef supply chain expert at Beef. It's What's For Dinner, told CNET in an email exchange. Despite its mouth-watering qualities, ribeye is among the most expensive cuts of meat and therefore is the No. 1 candidate to swap for a cheaper cut of steak. 

Mark Dommen, head chef and partner at San Francisco's One Market restaurant, says, "There are a number of beef and steak cuts that can ably stand in for rib eye, offering up value for the budget-conscious without sacrificing on flavor and texture."

Best cheap steak cuts to buy

1. Flat iron steak

If you're craving the tenderness of ribeye, Jerome suggests the flat iron steak as a worthy alternative. "The flat iron steak is the second most tender cut of beef, behind the beef tenderloin," he said. While beef tenderloin is generally not recommended for high-heat grilling because of its delicate nature, the flat iron has the required marbling to match the grill's intensity. "These steaks are known for their rich beef flavor and are well-marbled," he said. "That makes this cut stand out above others and it can be used in a variety of ways."

2. Strip steak

"Strip steak is incredibly tender and can be a tasty substitute for ribeye," said Jerome. It's also one of the closest in flavor to everyone's favorite steak. The major difference between the two cuts is marbling; ribeye has more internal marbling throughout the cut, which accounts for its tenderness and flavor. Strip steak tends to have a thick band of fat on the outside of the cut that generally isn't eaten, but which contributes to its equally robust flavor. 

Jerome also adds that you can easily tease out more portions in a strip steak. "You can cut a strip steak in half for smaller portioned strip filets," he said. "Not only does it increase your portions, but it's also perfect paired with fresh veggies for an easy weeknight dinner."

As with all cuts of meat, if you find something on sale you should stock up and freeze portions for later, but with strip, Jerome also advises considering buying whole and doing a little bit of your own butchering for added savings. "With a whole striploin, you can save up to $2 per pound by buying in bulk and cutting down your own strip steaks at home," he said. "On average, a striploin weighs 14 to 15 pounds, so that could be an average savings of up to $28 to $30." 

3. Sirloin steak or sirloin cap

Sirloin is a primal cut, located farther down toward the rump of the animal than the rib. Steaks cut from muscles get more work than ribeye, which also makes them a leaner choice for grilling. "Sirloin steaks are a great budget-friendly option chock-full of flavor," said Jerome, who also suggests cutting sirloin steaks into smaller pieces for another budget-stretching, grill preparation: kabobs. "Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef kabobs."

Dommen also mentions another cut from the sirloin to consider for your barbecue. "The cut is what Brazilians call the picanha," he said. It's instantly recognizable as a frequently skewered cut served in Brazilian churrasco. "The picanha comes from the sirloin cap at the rear of the animal. The muscles get more work and have more flavor but also need to be cut with care against the grain," he said.

4. Flank steak

Because a flank steak is so large, coming from just above the belly in the rear quarter of the animal, it qualifies as buying in bulk unto itself. It's therefore a terrific, budget-friendly option for your cookout. "Flank steak is a versatile cut that's perfect for fajitas," said Jerome. That makes it another preparation that's great for the grill and easy to feed a crowd with. Because of its natural leanness, however, a marinade is a good way to add tenderness before grilling.

"Acidic marinades with vinegar or lime juice are better suited for flank steak than dry rubs," said Jerome, "and the longer you marinate, the better, even up to 24 hours. Add pantry olive oil and spices to your acidic base and you're ready to go."

5. Beef short rib

"Short ribs are known for being braised but they can also be grilled," said Dommen. "Short ribs have a lot of marbling, which makes them great for grilling."

Short ribs come from an area near the prime rib, coming from the chuck, not actually from the rib as the name suggests. (This is why beef requires experts.) While rib eye comes from the top of the animal, short ribs are closer to the belly. Short ribs for braising are typically sold bone-in and in shorter pieces, but you can ask your butcher for boneless short ribs that are cut in longer pieces for steak.

"Short ribs should be grilled to medium rare with a nice sear to make sure all the intermuscular fat is warmed," advised Dommen. "I grill short ribs to an internal temperature of 115 Fahrenheit and it will carry over another 10 degrees while resting."

6. Chuck eye steaks

"Chuck eye steaks are sometimes referred to as a 'butchers' steak,'" said Jermone. And it bodes well for the cut's quality if butchers are hoarding them. Chuck is a cut at the very top and front of the animal, from which ground meat is often processed, so if you've ever grilled burgers, you're already accustomed to putting chuck on the grill.

"The steak gets its nickname because years ago butchers would keep this steak for themselves because it cooked and tasted like a ribeye while being more budget-friendly," said Jerome. "This steak sits right next to the rib eye primal and therefore inherits a lot of the same qualities you would get from a rib eye." 

Expert tips for grilling meat

No matter what cut you're grilling, also consider a few expert tips to make the most of whatever you're working with. "Elevate more tender cuts of beef with dry rubs," said Jerome. "You can use spices you already have in your pantry for added savings. Warming spices like cumin, coriander, and allspice are on trend, and work great on the grill." 

You should also consider extending your budget by choosing dishes and meals that call for less steak per person than simply steak for steak's sake. "Beef is a highly versatile ingredient," Jerome said. In addition to kabobs and fajitas, mentioned above, "beef up any salad for a quick easy meal or pair sliced steak with a grain and lots of veggies to make it stretch in a delicious stir fry or bowl with Mexican or Mediterranean flavors."

"There are certain principles that apply to all cuts of beef when grilling," Dommen said. "By the time your meat is cooked it should also ideally have a nice sear on it. Always allow the meat to rest before slicing, as this allows its juices to redistribute. Other than rib eye, always slice meat against the grain to ensure tenderness."

For more beef tips, see our picks for the best places to order meat online and the best rubs. You can also check out how shopping at Whole Foods can actually save you money, and how to make your food last longer in the fridge to save some cash.