way to make great steak for little cash?

Answer 1

there are a lot of good seasoning to rub in you can get thm anywhere

Answer 2

Of the typical steaks, the inexpensive cut is the Sirloin.
Grilling is the only way to go for steaks.
Use Montreal seasoning and you're set.

If you're willing to spend more money, I'd recommend NY Strip, Ribeye, Porterhouse or a T-Bone. Filets are good and are very tender, but I find that they lack the flavor of a good Ribeye or Porterhouse.

Cuts like Chuck, Round, Shoulder and Rump are less tender cuts of meat that require braising. I don't consider them steaks. Those become good pot roast.

Answer 3

No matter what some people say, you can get a tasty tender steak out of a chuck roast.
While at the store, have the meat department cut the roast into steak sized portions. Season it well and cook it SLOW n LOW . By using a low heat, the meat will not toughen.

Answer 4

Chuck eye steak is about $4.99 a pound compared to porterhouse or T-bone at $8.99 a pound(or more).Buy chuck eye-sometimes called chuck fillet that is about one inch thick and four to five inches in diameter. Important to marinate this cut of meat.I use McCormick's Grill Mates Mesquite marinade and marinate for at least 5 hours to overnight.Cook on the grill outside for best flavor the same way you would any steak.

Answer 5

I buy the "eye of the round" which is uncut round steak. I get one about a foot long, cut the steaks about an inch thick, then slow cook them with onions, and steak sauce then freeze them, two in a package. When we want steak we thaw a package, throw it on the grill and were set.

Slow cook to your taste, A-1, ketchup whatever

Answer 6

Get a boneless sirloin steak... usually cost about 4 or 5 dollars. It normally serves 2 or 3 depending on if it's on sale. Season with salt and pepper, broil or grill for a few minutes (4 or 5) on each side, let sit for about 5 minutes on the plate and serve with potato and salad.

Answer 7

Choose a cheaper cut, like a skirt steak (flavourful, but a bit tough)- season generously with salt and pepper, sear it on both sides (make sure you let it rest too). Then cut it AGAINST the grain into thin strips to serve. It won't look pretty, but it will be more tender.

Answer 8

Get a meat tenderizing hammer. Mine is a heavy sucker made of aluminum and resembles a medieval weapon of some kind.

Pound the steak to break down the fibers in it.

Let soak in a marinade of salt, pepper, garlic and beer overnight.

Grill or broil. Be sure to pick a piece of beef with some fat on it, it helps the flavor.

Answer 9

Get a good piece of steak.. I personally like Fillet Mignon, they sell it for $14.95 a lb at Safeway and yesterday I got two pieces for $15.02 and I made fajitas with them, but I didn't use any seasoning or marinade because the meat itself gives off great flavor, so there is a suggestion.

Answer 10

Applebee's