Ranking Steak Cuts
Rankings
Best
These cuts are usually just as good if not better than expensive cuts. Just ensure you shop for quality - see below. A good cut of any top five here will be better and cheaper than expensive cuts.
The trick for these cuts given that they are not always tender is to cut against the grain in thin slices.
- Skirt - Outside
- Picanha (Coulette)
- Flat Iron
- Bavette (Flap)
- Hanger
- Denver
- Flank
Expensive
While these are amazing cuts, they are not always worth the extra price.
- Ribeye
- Filet Mignon
Cheap
If nothing looks good in the Best category and Expensive is too much, maybe skip steak for the day.
- Tri Tip
- Ranch
- Skirt - Inside
- Sirloin
Overrated
I do not see why anyone would ever spend money on these given choice of other cuts.
- NY Strip
- Porterhouse / T-Bone
Avoid
The first three are too tough for even braising, and thus are better left untouched.
- Top Round
- Bottom Round
- Eye of Round
- Cuck Roast
Chuck Roast can be portioned into a Denver and Chuck Eye which are amazing cuts, and thus make each cut cheaper, but fabricating a larger cut into smaller specific cuts is a topic left for another blog post in the future.
Thoughts and Tips
Buying in Bulk
Save around 20% by buying in bulk uncut. Invest in a vacuum sealer and freeze steaks after portioning, and they will last years. Even if there is freezer burn after years, the steaks will be fine to eat.
Shopping by Quality
Unless cooking for a recipe that requires a specific cut, shop for steaks by the quality that given day. The grading system for quality on steaks is a bit flawed, so go by what kind of marbling vs fibers and veins is in the steak available.
When in doubt, ask the butcher.