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If you're craving the tenderness of ribeye, Jerome suggests the flat iron steak as a worthy alternative. 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.

It's also one of the closest in flavor to everyone's favorite steak. The major difference between the two cuts is marbling; ribeye 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. 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.

Sirloin is a primal cut, further down toward the rump of the animal from the rib. Steaks cut from muscles get more work than ribeye, which also makes them a leaner choice for grilling.

Dommen also mentions another cut from the sirloin to consider for your barbecue. It's instantly recognizable as a frequently skewered cut served in Brazilian churrasco. The muscles get more work and have more flavor but also need to be cut with care against the grain," he said. 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. 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.

Add pantry olive oil and spices to your acidic base and you're ready to go. 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 ribeye 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.

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.

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.

No matter what cut you're grilling, also consider a few expert tips to make the most of whatever you're working with.

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.

Missing For beef, I've found the best quality and price can be found at Costco. Chuck roast (great for stews), top or eye round (stir fries) and even amigar.info › in-the-home › how-to-cook-beef › low-cost-bee

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