What's The Cheapest Steak You'd Eat

I never had any beef other than hamburger and chuck until I was 10. Lived on mainly venison since my folks were injured and had no income.

Chuck roast and chuck steak

Chuck is fine if it’s fatty.

I buy food mostly on cost if it’s over $2.99/lb I likely won’t buy, $3.99 is the limit.

Result was a lot of sub human things like round, top and bottom and brisket.

Learned how to cook at superheated temps, vinegrette and use very sharp knives to shave.

I would love a good chuck but I’m not paying $5.99/lb for it, might as well get a ribeye at the restaurant $14.99 for a whole meal
 
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The cheaper the better.
If the stores sell it, good enough for me.
That being said, I rarely eat steak.
More of a hamburger guy.
 
Warstud said:
When I went to the store yesterday there wasn't a whole lot of Steak left so I saw that the Boneless Chuck Steak was only $5 lb so I bought a couple . I normally get a higher grade like t-bone or NY strip . What is the cheapest cuts of meat you'd eat ?
Click to expand...
I like cube steak. If it's tenderized enough cook it in the skillet and make a country gravy with the fond on the bottom. I always add a little cayenne pepper and smoked paprika.
 
A little over 20 years ago my wife and I went to Vegas for our honeymoon. We were pretty much broke back then, and had to scrounge for coupons and deals to make the trip work.

One of the deals we found was for a $1.99 steak and eggs breakfast after midnight at some casino in downtown LV.

I thought it was great and was about 1/2 way done when I looked over at my wife to see that she was not too impressed with hers.

I honestly thought it was great, and she thought it sucked. It's funny how 2 people can have such different perspectives on the same thing.
 
I used to care a lot about steak until recently. Now we just buy whatever Amish are selling. The quality of the meat is more important than the cut, in my opinion nowadays. And yes, their steaks are tougher and have a very strong gamy taste.
 
We tend to get what's on sale, and I figure out how to make it respectable.
Today Chuck Roast was on sale for $4/lb.
I grab one that is ~1.5-2" thick.
I trimmed it, and cut the denver and chuck eye apart.
Prepped a marinade of pineapple juice and salt, letting them sit in it for an hour.
I get my charcoal grill ready, place them on, and close the lid, with all vents open. Essentially becomes a very hot smoke, right above the burn.
At 10 minutes, turn. Another 10 minutes, check for firmness, and pull. The thickness choice keeps it from becoming overcooked. The time and temp helps render the fat better. The pineapple helps to tenderize. Being right over the burn helps to ensure a sear. The thickest came out medium rare. Its a little more complicated, but I am always flattered by Denver steak's flavor.
Tried making a simple steak sauce: 3 parts mustard, 3 parts Worcestershire sauce + 1 part bbq sauce. It was good but needed something else, not sure what. Chimichurri is good too. I should do that tomorrow.
 
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