The Affordable Steak Cuts That Are Best For Beginner Grillers

Affordable cuts of steak are more forgiving

With the right preparation techniques, both lean and thicker cuts of steak offer beginners an easier way to learn grilling without the risk of ruining pricey, quick-cooking options. More budget-friendly cuts, such as boneless short ribs or chuck eye, allow you to familiarize yourself with your specific grill and discover your preferred cooking style.

Remember to savor the experience. "Grilling is one of the most fulfilling culinary activities: it's thrilling, enjoyable, creative, and invigorating. Take your time to master the grill, and it will reward you with satisfaction and praise from your guests," says Chef Lomonaco.

While Chef Lomonaco typically seasons his steaks with just salt, beginners can also use a spice rub that includes plenty of salt to draw out excess moisture, keeping the meat tender. You might also try other tenderizing techniques, such as using a meat mallet. Inexpensive cuts like top round, often used for London broil, are usually marinated before grilling, which enhances flavor and tenderness.

For a simple marinade, mix ingredients like soy sauce, Worcestershire sauce, and apple cider vinegar. However, Chef Lomonaco advises caution when marinating steaks. He warns, "While marinades can add wonderful flavor, be particularly careful with wet rubs and marinades, as they can cause flare-ups and burn before your steak is fully cooked, so keep a close watch."

Work your way up to pricier cuts of steak

Master the art of grilling budget-friendly steak cuts by cooking them over a direct flame for a few minutes on each side. Use a meat thermometer to check for doneness. You can also try indirect grilling techniques, which work well for thicker cuts like chuck roast or brisket. Start by searing the beef over direct heat to create a crispy exterior, then move it away from the flame, cover the grill, and cook it with indirect heat for one to two hours until it becomes tender and fully cooked.

Regardless of the method, allow your grilled steak to rest for five to ten minutes before slicing. Chef Lomonaco emphasizes that this resting period helps the juices redistribute within the meat, preventing them from escaping. When you do cut it, slice against the grain (perpendicular to the muscle fibers) to ensure the most tender pieces.

Chef Lomonaco's top choice for grilling is a thick-cut, bone-in Prime Rib, but he has plenty of experience in the steak world. As you gain confidence in your grilling skills, you'll find yourself drawn to more premium cuts. Lomonaco notes, "As your grilling expertise grows, these [premium cuts] will become your preferred steaks, and familiarizing yourself with your specific grill will make you feel like a true master of the craft."