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Steak for Cheap

December 12th, 2007 at 04:54 pm

So Chuck Roasts for $1.49/lb at my local Safeway store.

So how many of you knew that if you buy a cheap roast and cut it in half before you cook it you get a really tender, thick steak?

We tried it the other day because I think someone else mentioned it and wow. So much better than those tough little charcoal steaks.

We now cut it up before throwing it in the freezer and its better quality steak than what we were eating before for at least half the price. Yummy!

Posted in Musings | 5 Comments »

5 Responses to “Steak for Cheap”

  1. M E Says:
    December 12th, 2007 at 06:25 pm 1197483905
    1197483905



    Sorry :-( I don't care how cheap the chuck roast is, a chuck roast cut in half and called a steak, isn't a steak (to me). :-(

    That's (almost) like when round steak is on sale and they say : "sold as steaks only" If anyone EVER tried to serve me a round steak as a steak, I shudder to think what I'd say and/or do. Round steak is only for "casserole" type dishes.

  2. Caoineag Says:
    December 12th, 2007 at 06:52 pm 1197485523
    1197485523

    Really? You must buy the really expensive steaks then. We did this with a rump roast and it was way better than the steaks we had been getting and we could get the thickness we like. If it isn't at least 2 inches thick, steaks tend to be tough and overcooked.

    When I looked this stuff up, they talk about cooks buying roasts in their preferred type of roast to make the steaks to their preferred width.

    Which cut is it that you prefer for your steaks?

  3. george Says:
    December 12th, 2007 at 07:07 pm 1197486469
    1197486469

    Bone-in ribeye. Big Grin

  4. Broken Arrow Says:
    December 12th, 2007 at 10:24 pm 1197498261
    1197498261

    Oh yeah, I second rib eye, but seeing as how I'm trying to watch my pennies, I'm all for trying out anything with a chuck (or whatever other cuts that are cheap).

  5. Caoineag Says:
    December 12th, 2007 at 11:15 pm 1197501325
    1197501325

    I think you boys might be able to find the corresponding roast to ribeye, I don't remember which type, but there are plenty of websites that tell you what part corresponds to what steak. The main issue is no matter how good the roast, they are always cheaper per pound then the corresponding steak and then you can cut them as thick as you want.

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