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Here are a few steak options for every price range. Now the only thing to figure out is which cut of steak to try first!

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Budget:

Chuck eye
Section: shoulder
Sometimes called “the poor man's rib-eye,” chuck eye yields the most satisfying results when it's been marinated before cooking. Basting the meat with its own juices, a sauce, or butter during cooking helps to prevent it from drying out and becoming too tough. Likewise, cutting the steak against the grain after you cook it will produce much more tender slices. This cut is great for grilling and good for pan-searing. It is best when cooked to medium-rare or medium.

Flat iron
Section: shoulder
A deeply flavorful budget cut of steak, flat iron is becoming increasingly popular. With the tough center tissue removed, it transforms into a tender, juicy, rich piece of meat. Flat iron is ideal for grilling and pan-searing and, like chuck eye, is best cooked to medium-rare or medium.

Tri-tip
Section: loin
Recognizable by its unique triangular cut, tri-tip boasts rich, beefy flavor and tender meat. With a lovely marbling of fat, it stays nice and juicy during cooking. Like other butcher's cuts, tri-tip is ideal for the grill but also delicious when roasted.

Mid-range:

Flank
Section: flank
A long, narrow cut of meat, flank steak contains many muscle fibers that can make it a little tough if overcooked. On the upside, you can counter the tough nature by cutting the steak against the grain after you cook it. Also, flank steak is full of delicious beefy flavor! Try prepping it with a marinade, then grilling or pan-searing to medium-rare or medium.

Skirt
Section: plate (lower stomach)
Like the flank, skirt steak is a thin cut of meat that tends to be full of muscle fibers. Its leanness means you may need to utilize the help of a marinade. As long as you don't overcook it, you'll get bold beef flavor in return. This cut is great for grilling, but it's also suitable for pan-searing or stir-frying.

Pricey:

Rib-eye
Section: Upper ribcage
Rib-eye has a significant amount of fat marbling throughout, especially around the outer edges. As such, it is a very tender, flavorful, beefy cut. High in fat content, rib-eye can withstand high temps and remain decadently juicy inside. While it's difficult to overcook this steak, you'll still need to pay attention to splatter as a result of the meat's natural fattiness.

Tenderloin or filet mignon
Section: loin, directly beneath the ribs
Usually cut small and thick by the butcher, tenderloins are beloved for their fine texture and buttery taste. Trimmed of its fatty edges, this steak is often considered the most luxurious one and yields extremely tender meat. Tenderloin is best seared over high heat until browned on the outside, then finished in the oven to desired doneness.

T-bone
Section: loin cross-section, unfilleted
This bone-in wonder can be identified by its T-shaped bone with meat on each side. One side features a slab of tenderloin (good), while the other is a segment of strip steak (very good). With nice marbling all the way through, this iconic steak is prized for its all-around strong marks in flavor and texture. It's simultaneously buttery like filet mignon and beefy like New York strip. You can grill or sear T-bone, but be sure to rotate it if necessary to ensure even cooking.

We're certainly relieved to know we have way more options than we thought we did when it comes to enjoying a nice steak dinner. We thought we had to save it for a special occasion since it was so pricey, and we had no idea we could have a high-quality and indulgent steak dinner even on a tight budget!

Article Source: Mashed