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CNET
24-07-2025
- Business
- CNET
Butchers and Beef Experts Reveal the Best Cheap Steak Cuts to Grill
Grilling season is here, but if you've priced out a rib eye or filet mignon lately, you know those dreamy steaks can turn into a budget nightmare fast. The good news? You don't need to drop big bucks to eat well. There's a world of underrated, affordable beef cuts that deliver big flavor with the right prep -- and they're perfect for the grill or a hot cast-iron pan. We tapped butchers and beef pros for their top picks for budget-friendly steaks that still feel like a splurge. Here's how to keep the sizzle going this summer without torching your grocery budget. Rib eye may be great but you'll pay for it There are suitable alternatives to ribeye that cost much less."A rib eye comes from the area between the loin and the shoulder, and is commonly known for its rich flavor and juicy texture," Jason Jerome, beef supply chain expert at Beef. It's What's For Dinner, told CNET in an email exchange. Despite its mouth-watering qualities, rib eye is among the most expensive cuts of meat and therefore is the No. 1 candidate to swap for a cheaper cut of steak. Speaking with another meat expert, Mark Dommen, head chef and partner at San Francisco's One Market restaurant explains, "that 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 instead of rib eye or filet mignon 1. Flat iron steak Flat iron steak has the required marbling to match the grill's intensity. Ozgurcoskun/Getty Images If you're craving the tenderness of rib eye, Jerome suggests the flat iron steak as a worthy alternative. "The flat iron steak is the second most tender cut of beef, behind the beef tenderloin," he said. While beef tenderloin is generally not recommended for high-heat grilling because of its delicate nature, the flat iron has the required marbling to match the grill's intensity. "These steaks are known for their rich beef flavor and are well-marbled," he said. "That makes this cut stand out above others and it can be used in a variety of ways." 2. Strip steak Strip steak is tender and it can be a tasty substitute for ribeye. Kativ/Getty Images "Strip steak is incredibly tender and can be a tasty substitute for rib eye," said Jerome. It's also one of the closest in flavor to everyone's favorite steak. The major difference between the two cuts is marbling; rib eye has more internal marbling throughout the cut, which accounts for its tenderness and flavor. Strip steak tends to have a thick band of fat on the outside of the cut that generally isn't eaten, but which contributes to its equally robust flavor. Jerome also adds that you can easily tease out more portions in a strip steak. "You can cut a strip steak in half for smaller portioned strip filets," he said. "Not only does it increase your portions, but it's also perfect paired with fresh veggies for an easy weeknight dinner." As with all cuts of meat, if you find something on sale you should stock up and freeze portions for later, but with strip, Jerome also advises considering buying whole and doing a little bit of your own butchering for added savings. "With a whole striploin, you can save up to $2 per pound by buying in bulk and cutting down your own strip steaks at home," he said. "On average, a striploin weighs 14 to 15 pounds, so that could be an average savings of up to $28 to $30." 3. Sirloin steak or sirloin cap Sirloin steaks are a tasty, budget-friendly option. Nycshooter/Getty Images Sirloin is a primal cut, further down toward the rump of the animal from the rib. Steaks cut from muscles get more work than rib eye, which also makes them a leaner choice for grilling. "Sirloin steaks are a great budget-friendly option chock-full of flavor," said Jerome, who also suggests cutting sirloin steaks into smaller pieces for another budget-stretching, grill preparation: kabobs. "Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef kabobs." Dommen also mentions another cut from the sirloin to consider for your barbecue. "The cut is what Brazilians call the picanha," he said. It's instantly recognizable as a frequently skewered cut served in Brazilian churrasco. "The picanha comes from the sirloin cap at the rear of the animal. The muscles get more work and have more flavor but also need to be cut with care against the grain," he said. 4. Flank steak A marinade is a good way to ensure some added tenderness to your flank steak before grilling. BWFolsom/Getty Images Because a flank steak is so large, coming from just above the belly in the rear quarter of the animal, it qualifies as buying in bulk unto itself. It's therefore a terrific, budget-friendly option for your cookout. "Flank steak is a versatile cut that's perfect for fajitas," said Jerome. That makes it another preparation that's great for the grill and easy to feed a crowd with. Because of its natural leanness, however, a marinade is a good way to ensure some added tenderness before grilling. "Acidic marinades with vinegar or lime juice are better suited for flank steak than dry rubs," said Jerome, "and the longer you marinate, the better, even up to 24 hours. Add pantry olive oil and spices to your acidic base and you're ready to go." 5. Beef short rib Short ribs are most commonly braised but you can grill them too. BWFolsom/Getty Images "Short ribs are known for being braised but they can also be grilled," said Dommen. "Short ribs have a lot of marbling, which makes them great for grilling." Short ribs come from an area near the prime rib, coming from the chuck, not actually from the rib as the name suggests. (This is why beef requires experts.) While rib eye comes from the top of the animal, short ribs are closer to the belly. Short ribs for braising are typically sold bone-in and in shorter pieces, but you can ask your butcher for boneless short ribs that are cut in longer pieces for steak. "Short ribs should be grilled to medium rare with a nice sear to make sure all the intermuscular fat is warmed," advised Dommen. "I grill short ribs to an internal temperature of 115 Fahrenheit and it will carry over another 10 degrees while resting." 6. Chuck eye steaks You've probably already put chuck on the grill. Milanchikov/Getty Images "Chuck eye steaks are sometimes referred to as a 'butchers' steak,'" said Jermone. And it bodes well for the cut's quality if butchers are hoarding them. Chuck is a cut at the very top and front of the animal, from which ground meat is often processed, so if you've ever grilled burgers, you're already accustomed to putting chuck on the grill. "The steak gets its nickname because years ago butchers would keep this steak for themselves because it cooked and tasted like a rib eye while being more budget-friendly," said Jerome. "This steak sits right next to the rib eye primal and therefore inherits a lot of the same qualities you would get from a rib eye." 7. Pork chops If all else fails, consider other types of meat, such as pork chops. Anmbph/Getty Images "Pork is my alternative cut of meat aside from beef," said Dommen. "I love double-cut, bone-in pork chops, especially if the pork is from a heritage breed that has great intermuscular fat." If all else fails when planning your grill festivities, consider that other types of meat can also fill in for beef steak when you're trying to save money. "The key is that the pork chop is nice and thick so that you can get a great sear by the time it's cooked," Dommen said. "Cutting into a double-cut pork chop is as satisfying as cutting into a steak." Expert tips for grilling meat Stefania Pelfini, La Waziya Photography No matter what cut you're grilling, also consider a few expert tips to make the most of whatever you're working with. "Elevate more tender cuts of beef with dry rubs," said Jerome. "You can use spices you already have in your pantry for added savings. Warming spices like cumin, coriander, and allspice are on trend, and work great on the grill." You should also consider extending your budget by choosing dishes and meals that call for less steak per person than simply steak for steak's sake. "Beef is a highly versatile ingredient," Jerome said. In addition to kabobs and fajitas, mentioned above, "beef up any salad for a quick easy meal or pair sliced steak with a grain and lots of veggies to make it stretch in a delicious stir fry or bowl with Mexican or Mediterranean flavors." "There are certain principles that apply to all cuts of beef when grilling," Dommen said. "By the time your meat is cooked it should also ideally have a nice sear on it. Always allow the meat to rest before slicing, which will give it a chance to redistribute the juices back into the meat. Other than rib eye, always slice meat against the grain to ensure tenderness." For more beef tips, see our picks for the best places to order meat online and the best rubs. You can also check out how shopping at Whole Foods can actually save you money, and how to make your food last longer in the fridge to save some cash.
Miami Herald
21-05-2025
- Business
- Miami Herald
Iconic restaurant closing its doors after 32 years
If there's one industry that's struggled immensely in recent years, it's the restaurant business. The trouble began back in 2020, when the pandemic hit and people were forced to stay home and keep their distance from others. Don't miss the move: Subscribe to TheStreet's free daily newsletter Restaurants weren't forced to close per se in 2020. But for a period of time, they were limited to takeout and delivery, which didn't work well for every model. While casual eateries were able to adapt to a "food on the go" model, fine dining establishments couldn't adjust as easily. Nobody wants to order a $60 filet mignon to go. And so a number of higher-end restaurants wound up closing permanently in the wake of the pandemic. Related: Formerly bankrupt Tex-Mex chain unveils deals diners will love But no sooner did restaurants open their doors to customers in 2021 when supply-chain bottlenecks came to a head. In addition to struggling with rising labor costs, restaurants had a hard time securing key products like chicken. And once that issue was resolved, inflation started to creep upward. Now, consumers are cutting back on restaurant spending not because they want to, but because they have to. This holds especially true for fine dining restaurants. It's hard to justify spending $100 or more on a nice sit-down meal when that could buy many days of groceries. The past few years have been filled with restaurant closures and bankruptcies - some more expected than others. When Red Lobster filed for bankruptcy in May of 2024, many people weren't surprised. The company was saddled with debt it couldn't manage in the wake of declining foot traffic. And while customers loved the chain's endless shrimp promotion, rather than drive revenue, it ultimately led to losses. Related: After closing 600 locations, fast-food chain has many more planned TGI Fridays, another popular chain, filed for bankruptcy roughly six months after Red Lobster. The company cited slow sales and increased competition as factors for seeking Chapter 11 protection. But it's not just casual restaurants that have either succumbed to bankruptcy or closed their doors. Fine dining restaurants have also struggled, despite their tendency to attract a different type of customer. In recent years, San Francisco has fallen victim to a massive retail exodus. The city's once-thriving downtown has seen many popular stores shutter or exit over the past few years. Now, One Market Restaurant, an award-winning San Francisco eatery, is closing its doors for good after a successful 32-year run. The restaurant is slated to serve its last meals on June 11. Related: KFC's newest restaurant concept has customers obsessed One Market was a success from the start, earning the distinction of "Best New Restaurant of 1993" from the San Francisco Examiner the year it opened. It then went on to hold a Michelin Star from 2008 to 2012. One Market was known for its delicate and playful menu, featuring starters like chickpea fries and entrees such as pan-seared halibut and bacon-wrapped pork tenderloin. Through the years, the restaurant earned its share of accolades, including recognition among the "Top 10 American Restaurants in the U.S." in Gayot's Restaurant Dining Guide. On its website, the restaurant thanked its loyal customers for a wonderful 32 years. "We may be moving on, but we truly are leaving our hearts in San Francisco," said the One Market team. Unfortunately, the impending closure of One Market is yet another harsh blow to San Francisco, which is working hard to revitalize Union Square. Co-founded Michael Deller cited a combination of business-related and personal factors as reasons for the closure. "Those five years since the pandemic have been very different," Dellar told KTVU. "As we know, people didn't come back, work schedules changed, tenants moved away, and the robust nature that was the Financial District pre-Covid is different now. Is it going to come back? It probably will. But I looked at being 80 soon." More Fast Food & Restaurant News: Starbucks makes shocking pricing move customers will loveBankrupt restaurant chain offers new deal, stiff drinkNew Taco Bell menu items combines multiple classics On the plus side, once One Market closes, the space it occupies will open up to new bidders looking to secure prime real estate in the city at a time when a revival may be right around the corner. In the meantime, One Market will be serving up lunch, dinner, and all-day happy hour for customers to enjoy. But fans may want to make a reservation sooner rather than later, as the restaurant has seen an uptick in bookings since announcing its closure. The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
Yahoo
20-05-2025
- Business
- Yahoo
One Market Restaurant to close after 32 Years in San Francisco
The Brief One Market Restaurant will close on June 11 after 32 years in downtown San Francisco The decision follows post-pandemic challenges, decreased foot traffic, and the owner's retirement plans. SAN FRANCISCO - One of San Francisco's most enduring restaurants, One Market, is closing next month after 32 years at the foot of Market Street. Known for its contemporary American cuisine, the restaurant was a longtime go-to for business lunches, dinners, and celebrations in the city's Financial District. On its front door now hangs a sign: "Thank you, San Francisco: After 32 years anchoring the foot of Market Street in San Francisco, One Market Restaurant will be reaching retirement on June 11, 2025. Until then, it's lunch, dinner, all-day happy hour, and private events Monday through Friday… Thank you for your friendship and patronage for more than 3,000,000 meals, and smiles, over the years. We may be moving on, but we truly are leaving our hearts in San Francisco." A letter was also sent to guests. Michael Dellar co-founded the contemporary American restaurant in 1993 - the same year it was named Best New Restaurant by the San Francisco Examiner. It later earned a Michelin star from 2008 to 2012. The decision to close came down to a mix of personal and business factors for Dellar. The restaurant once boasted up to 1,000 covers a day across breakfast, lunch, and dinner in its early years. Before the pandemic, it averaged a few hundred. Today, it serves just under 100 guests daily - not including private event bookings. "Those five years since the pandemic have been very different," said Dellar. "As we know, people didn't come back, work schedules changed, tenants moved away, and the robust nature that was the Financial District pre-COVID is different now. Is it going to come back? It probably will. But I looked at being 80 soon." Dellar said his planned retirement played a role and efforts to sell the restaurant didn't work out. He announced the closure to staff recently. "I was choked up, as I knew I would be," he said. "But I feel that this is a great opportunity for the next iteration of what this wonderful space is." Jay Lyon, a longtime customer, said the closure will leave a personal impact. "It will be a loss... I will regret this and think about dishes that I enjoyed and people that I've befriended," Lyon said. Kevin Barry recalled scoring a coveted table the year One Market opened - on a very memorable night. "It was my wife and my first date," Barry said. "We sat in the window right over there, it was amazing. I lived in the Marina and my neighbor was the manager, so I called her up and I said I need dinner reservations. It was a hot ticket then." Others noted the broader changes in the neighborhood over the past few years. "It's not the same for sure, definitely after - you know, I was born and raised here," said Norma Deleon of Vallejo. "So I get to see the difference from back in the day until now. I know it's sad because a lot of businesses had to leave." One Market will remain open through June 11. Dellar said the restaurant has seen a significant uptick in reservations since announcing its closure.
Yahoo
19-05-2025
- Business
- Yahoo
Acclaimed SF eatery One Market Restaurant closing after 32 years
SAN FRANCISCO (KRON) — Acclaimed long-running San Francisco eatery One Market Restaurant will close next month after 32 years at the foot of Market Street. The restaurant, which first opened in 1993, will serve its last meal on Wednesday, June 11. Founded by chef Bradley Ogden and restaurateur Michael Dellar, One Market held a Michelin Star from 2008 to 2012. The year it opened, it was named the San Francisco Examiner's 'Best New Restaurant of 1993.' Additional accolades include two 3 1/2-star reviews from former San Francisco Chronicle food critic Michael Bauer, and recognition in the 'Top 10 American Restaurants in the U.S.' by Gayot Guide. Bay to Breakers photos capture outrageous costumes from this year's race 'What a run it's been!' read a letter from the restaurant to guests. 'After 32 years anchoring the foot of Market Street in San Francisco, One Market Restaurant will be reaching retirement on June 11, 2025. Until then, it's lunch, dinner, all-day happy hour, and private events Monday through Friday.' Among the reasons cited for the closure were a hoped-for sale to the restaurant's management team, the pending retirement of founder Michael Dellar, and 'the after-effects of COVID-19.' The decision, according to the restaurant team, was 'inevitable and bittersweet.' 'We may be moving on, but we truly are leaving our hearts in San Francisco,' the letter from the restaurant team concluded. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
18-05-2025
- Business
- Yahoo
Former Michelin-Starred 'One Market Restaurant' Is Closing
One Market Restaurant, which used to have a famed Michelin star, is shutting its doors after three decades. According to The San Francisco Chronicle, the 'acclaimed' restaurant is closing on June 11, 2025. It was open for 32 years, The Chronicle reported, and announced its closure on May 16, 2025. The owners were hoping to sell the business, but The Chronicle was 'unable to find that deal." The owners said the closure decision was 'inevitable and bittersweet,' the newspaper reported, adding that the restaurant struggled 'to recover from the pandemic.' "Created by Chef Bradley Ogden and restaurateur, and still Managing Partner, Michael Dellar in 1993, One Market Restaurant has become a standard for sophisticated dining in San Francisco," a timeline on the restaurant's website says. "For the past 20 years, One Market has offered the award-winning farm-to-table cuisine of Chef/Partner Mark Dommen. The restaurant sports views of the Ferry Building, F-Line Trolley and Bay Bridge. Featured are an open exhibition kitchen with a special 'Chef's Table,' a wood-fired grill and rotisserie, several private dining rooms, a vibrant bar with a stellar cocktail program, and caring professional service directed by Front of House-Bar Manager Oscar Davila," the website continues. "One Market also boasts one of the city's most impressive wine lists curated by Sommelier and Wine Director Tonya Pitts, named the 2023 Sommelier of the Year by Wine Enthusiast," it says. The restaurant shares photos of some of its dishes on its Instagram page. According to a statement on Elite Traveler, "The appointment of head chef Mark Dommen has led to the restaurant receiving a Michelin star for the fourth consecutive year. Dommen has created a menu that takes contemporary American fare and gives it a modern twist."
