There’s so much more steak to love beyond ribeyes.
When prepared properly, more affordable steaks are just as tasty at a fraction of the price.
And don’t just take it from us.
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We asked Southern chefs for their go-to affordablesteakcuts, and tips on how best to cook them.
The Cut: Always the chuck steak!
Pitmaster John Lewis ofLewis BarbecueandRancho Lewis, in Charleston and Greenville, South Carolina.
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And that sentiment was echoed by Lewis.
“For an affordable cut of beef, I go for sirloin flap.
Its similar to skirt and hanger steak, but typically less expensive.”
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It has a super meaty flavor and excellent texture," says Niel.
How To Cook It: “you might marinate it or simply grill it over high heat.
