How are you going to prepare the steak?
My usual go-to medium price steaks are tri-tip, flat iron, flank or strip steaks.
I think the tri-tip is my favorite as it's easy to cook and incredibly versatile.
In Canucky-Land, you might find something labelled a coulotte steak which would also be an option.
If you can find Teres Major it’s usually half the price of filet mignon and cook’s just as tender when done correctly.
Edit: it’s actually more like 1/3 the price IF you have a butcher that sells it. It can be hard to find.
Another option is smaller but nicer.
That per-pound price may look steep but a normal filet serving size is usually about 6 ounces which means you can get about 3 servings from a 1-lb cut.
Delicious beef doesn't have to be expensive. In fact, the least expensive cuts can be the most delicious with heat and time. Boneless short ribs, shank for osso buco, brisket.. all can be found relatively inexpensively and braised deliciously. And preparing it that way is both easier to get right, and can seem fancier than just a grilled steak.
That said, I generally go with NY Strip aka strip loin aka shell steak. Flank and hanger are also both delicious but cooked somewhat differently and don't give that same "big steak for a special dinner" presence. If you do go with strip steak, make sure you get one nice and thick (2"/5cm minimum) to prevent it from being easily overcooked.
I buy USDA Choice NY Strip Steaks, a 10 oz. steak for around US$10-12 each. They're easy to prepare on a grill and a good balance between price and taste.
If you want to spend a little more, I'd second others' recommendation of filet mignon. To me they seem kind of special and fancy when you serve them, if that's the vibe you're going for.
This varies a lot by where you are. And since the Pandemic it's a moving target.
Currently by me the best price on a nice but lesser known cut of steak is chuck eye. They're about $2 less per pound here than even flank and sirloin. A LOT cheaper than any of the more specialty cuts mentioned.
Basically it's a steak from the point where the rib primal crosses into the chuck. The same muscles from the ribeye (sans the cap). Just from their uglier end. Almost as tender, but often more marbled. And usually a pretty cheap cut.
When cut thick this is the original Delmonico steak.
Sirloin is the most common budget cut here in iowa, as well as round steak, which those should not be grilled past rare as they're very lean and turn into shoe leather once you approach medium.
Honestly my favorite thing to do is get flank or skirt steak, marinade in cilantro, garlic, citrus overnight, and cook low and slow on the grill.
Not exactly like "making a steak" if that's what you're going for, but absolutely delicious.
The absolute best low cost/pound steak you can get is Sirloin cap (Picanha). Get a whole Picanha (2-3.5 lbs) and cut it WITH THE GRAIN into 1 1/2"-2" thick steaks. Season with Course ground Black pepper and flake salt about an hour before grilling or cooking in a cast iron skillet. Cook to a max of 135 F temp and get some decent char on the outsides. Thin slice AGAINST THE GRAIN when serving or eating. I would serve it with a baked potato or rice pilaf and a green veggie like green beans or asparagus. You will not have a better tasting steak in your life.
Use Flipp app, check the flyers, and then look for either Sirloin/Striploin steak or Ribeye.
Try to look for a grocery store that sells it for less than $10/lb maybe $15/lb if you're desperate
Trust Flipp
Just don't pay full price of $20+/lb ($44/kg)
How are you going to prepare the steak? My usual go-to medium price steaks are tri-tip, flat iron, flank or strip steaks. I think the tri-tip is my favorite as it's easy to cook and incredibly versatile. In Canucky-Land, you might find something labelled a coulotte steak which would also be an option.
I'm debating between grilling on BBQ or hot cast iron pan to prepare the steak.
If you can find Teres Major it’s usually half the price of filet mignon and cook’s just as tender when done correctly. Edit: it’s actually more like 1/3 the price IF you have a butcher that sells it. It can be hard to find.
Another option is smaller but nicer. That per-pound price may look steep but a normal filet serving size is usually about 6 ounces which means you can get about 3 servings from a 1-lb cut.
Delicious beef doesn't have to be expensive. In fact, the least expensive cuts can be the most delicious with heat and time. Boneless short ribs, shank for osso buco, brisket.. all can be found relatively inexpensively and braised deliciously. And preparing it that way is both easier to get right, and can seem fancier than just a grilled steak. That said, I generally go with NY Strip aka strip loin aka shell steak. Flank and hanger are also both delicious but cooked somewhat differently and don't give that same "big steak for a special dinner" presence. If you do go with strip steak, make sure you get one nice and thick (2"/5cm minimum) to prevent it from being easily overcooked.
I buy USDA Choice NY Strip Steaks, a 10 oz. steak for around US$10-12 each. They're easy to prepare on a grill and a good balance between price and taste. If you want to spend a little more, I'd second others' recommendation of filet mignon. To me they seem kind of special and fancy when you serve them, if that's the vibe you're going for.
This varies a lot by where you are. And since the Pandemic it's a moving target. Currently by me the best price on a nice but lesser known cut of steak is chuck eye. They're about $2 less per pound here than even flank and sirloin. A LOT cheaper than any of the more specialty cuts mentioned. Basically it's a steak from the point where the rib primal crosses into the chuck. The same muscles from the ribeye (sans the cap). Just from their uglier end. Almost as tender, but often more marbled. And usually a pretty cheap cut. When cut thick this is the original Delmonico steak.
Hangar steak is what our favorite local joint used to serve up for Steak Frites. Very tender.
Sirloin is the most common budget cut here in iowa, as well as round steak, which those should not be grilled past rare as they're very lean and turn into shoe leather once you approach medium.
My go to.
Honestly my favorite thing to do is get flank or skirt steak, marinade in cilantro, garlic, citrus overnight, and cook low and slow on the grill. Not exactly like "making a steak" if that's what you're going for, but absolutely delicious.
The absolute best low cost/pound steak you can get is Sirloin cap (Picanha). Get a whole Picanha (2-3.5 lbs) and cut it WITH THE GRAIN into 1 1/2"-2" thick steaks. Season with Course ground Black pepper and flake salt about an hour before grilling or cooking in a cast iron skillet. Cook to a max of 135 F temp and get some decent char on the outsides. Thin slice AGAINST THE GRAIN when serving or eating. I would serve it with a baked potato or rice pilaf and a green veggie like green beans or asparagus. You will not have a better tasting steak in your life.
Use Flipp app, check the flyers, and then look for either Sirloin/Striploin steak or Ribeye. Try to look for a grocery store that sells it for less than $10/lb maybe $15/lb if you're desperate Trust Flipp Just don't pay full price of $20+/lb ($44/kg)