Q's on types of steak?

Marinate the steaks-that will help a lot....... also the butcher is very important and not valued enough in the processing of meat.....find a good butcher....whether in a supermarket or a mom-and-pop place......that makes a big difference in the steak..........

Originally posted by DistantThunder Marinate the steaks-that will help a lot....... Yep. That and get some meat tenderizer. You can make the $3/lb stuff taste twice as good.

I put the cheap stuff in the crockpot, after trimming off all the fat. Marinade and rubs also help the cheap stuff, like the previous suggestions.

If money isn't an object...NOTHING beats a perfectly cooked Filet. I take skirt steak from the store and have it tenderized twice through the machine there. I then marinate it for an hour or so in hibachi sauce made my "Kalpa" oops, I mean Tokyo. Then cook it on the grill for about 1-2 minutes a side..... It's PHENOM!!!! 🙂

Round steak will typically be the cheapest, as well as one of the leanest cuts of steak. There's top round, bottom round, and eye of round. They are some of the worst tasting cuts of steak however. Sirloin is usually fairly cheap also. Every once in a while you can find flank steak on sale too.

Well I dont mind the taste of the round steak as long as you put some kind of a rub on it. The other bonus to that is no one else in the house wants to eat it 😀 When I do up the Ribeyes or the NY everyone thinks they are getting one and that shit gets expensive quick. Maybe I will try that flank steak. ANy other cuts taste ok with moderate price? Thanks!

Best all around steak, as far as price and taste? I'd have to say flank steak too! If money isn't a factor, I'll take a filet from the Palm, or prime rib from Lawry's!!! Flank steak gets my vote!!!

It depends on what you want to do with it - roast it, broil it, bbq or grill it? Basicaly I want a lean cut of meat - remembering that the more marbling of fat that you see the more tender it will be. I usualy get what ever is on sale and plenty of it, providing it isn't too fatty. If it's chuck roast or something of the sort you want that marbeling, it'll cook out. If it's a bit 'tip', a very large and thick roast type cut I often slice it myslef or strip it for stir fry - or even use it for jerky. (I like to keep alot of jerky on hand for the diet - high protien/low fat. Try searing the steak on real high heat top and bottom - real fast. If you like it rear to medium rear that will probably be done enough for you. Or you could make rouloden(sp) type dishes (where you role peppers/onions/mushrooms/what ever you want in the meat and tie it up before roasting. You can wrap with bacon too to keep it moist if you don't have a problem with the fat. The jist? Get what's cheapest and use that cut of meat the best way possible. There are some cuts you can't do anything with besides beat the crap out of it and bread it for cuttlets.

for me just keeping a steak medium-rare, makes it good.

Try walmart or Costco they have good prices on meat

Using Gym Equipment to Tenderize Meat: 1) Barbells- a good pounding can add some extra iron to your diet 2) Bow Flex- take one of the rods out and beat your meat 3) SuzanneSommers Thighmaster- makes a great pressed duck 4) Cables-run them thru your meat for a luscious kabob 5) Windrower for ground beef (need a spotter for this one) 6) Whirlpool to marinate steak (just add ten pounds meat tenderizer to whirlpool with steak).....vary to suit taste...... 7) For a complete meal, steamroom some veggies

Buy a nice big and cheap eye of round roast(also one of the leanest cuts of beef) and cook it in a slow cooker for 8 hours. The meat is soooo tender when its done it just flakes a part.