Beef Prices Are Soaring—Here’s How to Keep Steak on the Menu Without Breaking the Bank

If you’ve noticed your grocery bill creeping higher, you’re not alone. Beef prices in the US have hit or are nearing record highs, according to CPI data. A mix of cattle supply shortages, expensive feed, and trade tariffs on major exporters like Brazil, Australia, and New Zealand is driving up costs. For steak lovers, this is unwelcome news—but it doesn’t mean you have to give up your favorite cuts.

Instead, you can pivot to more affordable options that still deliver big on flavor and tenderness. I spoke with seasoned butchers and culinary experts to uncover the best budget-friendly steak cuts that can rival pricier choices when cooked right. With techniques like reverse searing or sous vide, these cuts can taste just as luxurious as ribeye or filet mignon.

Ribeye Is Great—But You’ll Pay for It

Ribeye is beloved for its rich flavor and juicy texture, thanks to its position between the loin and shoulder. But it’s also one of the most expensive cuts, making it a prime candidate for substitution. As chef Mark Dommen, head chef at San Francisco’s One Market restaurant, explains, “There are a number of beef and steak cuts that can ably stand in for rib eye, offering up value for the budget-conscious without sacrificing on flavor and texture.”

Best Cheap Steak Cuts to Buy

1. Flat Iron Steak

If you’re after ribeye-level tenderness, the flat iron steak is a top pick. “The flat iron steak is the second most tender cut of beef, behind the beef tenderloin,” says Jason Jerome, beef supply chain expert at Beef. It’s What’s For Dinner. With rich marbling, it holds up beautifully on the grill and can be used in a variety of dishes.

2. Strip Steak

Strip steak is another tender, flavorful alternative to ribeye. While it has less internal marbling, its thick outer fat cap contributes to its robust taste. Jerome also suggests buying a whole striploin and cutting your own steaks at home for significant savings—up to $2 per pound.

3. Sirloin Steak or Sirloin Cap

Sirloin is a lean, flavorful cut from the rear of the animal. It’s budget-friendly and versatile. Jerome recommends sirloin for kabobs, while Dommen points to the picanha (sirloin cap), a favorite in Brazilian churrasco, for its deep flavor and tenderness when sliced against the grain.

4. Flank Steak

Flank steak, from the belly area, is large and economical—perfect for feeding a crowd. It’s ideal for fajitas and benefits from a marinade with acidic ingredients like vinegar or lime juice to boost tenderness.

5. Beef Short Rib

Short ribs are known for braising, but they can also be grilled. Cut from near the chuck, they’re rich in marbling and flavor. Dommen advises grilling to medium-rare with a good sear, aiming for an internal temp of 115°F before resting.

6. Chuck Eye Steaks

Sometimes called the “butcher’s steak,” chuck eye sits next to the ribeye primal and shares many of its qualities—at a fraction of the cost. Jerome notes that butchers used to keep this cut for themselves because it tastes so much like ribeye.

Expert Tips for Grilling Meat

No matter the cut, a few principles apply: Use dry rubs with pantry spices to enhance flavor, and consider dishes that stretch your meat further, like stir-fries, salads, or grain bowls. Always let meat rest before slicing, and cut against the grain (except for ribeye) for maximum tenderness. For more beef tips, explore our guides to ordering meat online, the best rubs, and how to make your groceries last longer.

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