“ Lesser” steak cuts

[bald]

I’m interested to know what everyone’s go to is for a so called lesser or cheap steak, I reverse seared these hanger steaks ( skirt in the U.K.!) using Oakridges carne crosta steak rub and got some excellent value results. It cut like a poor mans fillet... almost!

[SmokinAussie]

So in UK if you call a Hanger a Skirt, what do you call a Skirt?

[Big Andy]

I buy Halal and select tenderloins and whole ribeyes at Restaurant Depot. The filets always seem fine to me, not my favorite cut, but still tender. For the ribeyes, I pound a few times with a rolling pin while still whole then slice about 1/2in. thick. Turns out pretty good.

[Monkey Uncle]

I never see hanger or skirt steaks in my area. But it looks similar to what's called a flatiron steak in the US. Alas, flatiron steaks have grown in popularity and are no longer cheap around here. They usually cost as much or more than top sirloin now.

My favorite "value" steak cut is the thick top round steaks that are sold for London broil. Before the COVID crap hit, I could often find it on sale for a shade under $3/lb. I marinate it in soy sauce, honey, red wine vinegar, ginger, and garlic, sear it to medium rare (about 120-125 IT), then slice thin across the grain and serve it on toasted crostini with bearnaise sauce.

[SmokeRingsMatter]

I don't know what you call London broil in the UK, but its usually on sale for $2.99/lb usd, and makes a pretty good thick juicy steak if marinated and grilled.

[Big George's BBQ]

Hanger steaks are awesome Often called the Butchers Filet

[rovster]

In my area hangers are rare and not cheap, even though they should be but I pay a premium for them because that’s what I do. For me, Costco sirloin hard to beat for value and leanness. In terms of cheaper cuts I’m always looking for sales at the local supermarket and you can’t beat a bottom round done Sous Vide and seared on grill, sliced thin with jus.

I just got se carne Crosta and I’m loving it as well love the coffee notes!

[bald]

Originally Posted by SmokinAussie

So in UK if you call a Hanger a Skirt, what do you call a Skirt?

Thin flank I think!

[bald]

Originally Posted by rovster

In my area hangers are rare and not cheap, even though they should be but I pay a premium for them because that’s what I do. For me, Costco sirloin hard to beat for value and leanness. In terms of cheaper cuts I’m always looking for sales at the local supermarket and you can’t beat a bottom round done Sous Vide and seared on grill, sliced thin with jus.

I just got se carne Crosta and I’m loving it as well love the coffee notes!

I worked it out roughly as its confusing going from £ to $ and kg to lbs but I think I paid about $6 per lb( which I was quite happy with) beef is generally quite expensive in the UK, chicken and pork are practically given away in comparison.

[rovster]

Yeah I’ve paid close to $10pp. Strips and ribeyes range from $12-15pp prime is $20+. There are a few value brands for less but the steaks look like crap and chew like leather.

[bald]

Originally Posted by rovster

Yeah I’ve paid close to $10pp. Strips and ribeyes range from $12-15pp prime is $20+. There are a few value brands for less but the steaks look like crap and chew like leather.

I can imagine, the old adage of getting what you pay for springs to mind.

[rovster]

Yeah occasionally I’ll find a diamond in the rough. Found some ribeyes on sale recently that were choice but had the marbling of prime and they were outstanding. That’s why I always peruse the meat section for any sales or standout pieces....

[Mike Twangzer]

I see both hanger and flatiron steaks at the grocery. Flatiron is great. Never tried a hanger..

[Moose]

Originally Posted by Mike Twangzer

I see both hanger and flatiron steaks at the grocery. Flatiron is great. Never tried a hanger..

Mike,


You must try Hanger steak, it's fantastic! A couple posts I did on hanger steaks:


https://www.bbq-brethren.com/forum/s...d.php?t=125656


https://www.bbq-brethren.com/forum/s...d.php?t=233373


They have hanger steak at Jim's Fallbrook Market in Woodland Hills. You need to call ahead to make sure they have it.

[mike243]

I really like chuck eye steaks when I can find them I like the sams angus sirloin , that's when I have time to go there to get them. Not a big fan of the flatiron compared to other cuts, coarse the NYS can be very lean and dry imo. that's 1 reason folks have to cook some meats rare in order to chew them lol , a well marbled steak can be eaten at any temp/doneness and still be tender.